In Komoro other than the traditional ‘zaru soba’ there are other ways to enjoy the soba such as ‘Onikake’. On celebratory occasions the soba is eaten with soup made from the various kinds of vegetables specially grown in the mountains of Komoro.
There is a long-established store where the tradition has been preserved and the business has run for more than 300 years. In addition, high quality wine grapes are cultivated and brewed here, they are often offered at international meetings to represent Japan.
You can not only enjoy the magnificent view of Mt.Asama, but also the beautiful scenery of the rice and buckwheat fields. Additionally through out the town there are traditional buildings. The seasonal photogenic scenery will move your heart.
You can also experience the “brewing food culture” through making miso and visiting wineries.
The landscape of Hakuba is dominated by three majestic summits: Shirouma, Shakushi, and Hakuba-yari. At elevations of 2,933; 2,820; and 2,909 meters respectively, the three peaks form a striking backdrop to the Hakuba valley. Through the valley runs the Himekawa River, flowing down from its source on Mount Shirouma. The Oide suspension bridge crosses the Himekawa and leads to an area of thatch-roofed private homes. While beautiful in all seasons, the river view is particularly lovely in spring, when blooming cherry trees are framed against the towering mountains.
From the rich nature in Komoro an excellent ‘brewing food culture’ was produced. The Shinshu miso made from the underground water of Mt.Asama has become a nation-wide brand.
Insect food A local food that is eaten by boiling locusts, bee larva, and zazamushi in soy.
At the Kaiko garden depending on the season you will be fascinated by the contrast of cherry blossoms or autumn leaves on the mossy stone walls.
During the Edo period, the Takato clan was known nationwide as a masonry village, its technology was extremely good and used nationwide. There are many such works located here.
