Located in Chubu region, Nagano Prefecture sits near the center of Japan. Mountains as high as 2,000 – 3,000 meters run north to south in this landlocked prefecture. Even though rice has been a staple for centuries in Japan, buckwheat, which adapts well to severe winter weather or poorly conditioned land, has been grown all over Japan as a substitute for rice when the rice yields are low. Nagano’s climate, which has a big difference in temperature between day and night, makes soba produced in Nagano quite flavorful. Soba noodles made in Nagano using locally produced buckwheat are called Sinshu Soba, one of the most known dishes in the prefecture. Ina city, located in southern Nagano has a unique soba noodle called Takato Soba, which is served with a dipping sauce made with the extract of Japanese radish and roasted miso.
Miso – one of the most significant seasonings in Japanese cuisine, is a traditional fermented food made from soybeans and Koji kin, a fermentation culture. Japan has various kinds of miso unique to the region and they are used not only in miso soup but also in a wide variety of Japanese regional cuisine. Shinshu miso, mainly made in the Nagano Prefecture, is said to be first made back in the Sengoku period by order of a powerful warlord in the region, Takeda Shingen. Shinshu miso is made from rice koji and soybeans, thus being called rice miso. It is light yellow in color and slightly on the spicy side. Gohei Mochi is a traditional regional food that’s been around in the city of Ina in southern Nagano. It used to be one of the offerings to thank God for blessing the farmers with new rice crops, and to ask for next year’s abundance again. To make Gohei Mochi, smash firm, steamed uruchi-mai (white rice) and divide them into small flat pieces, put them on skewers, brush them with a mix of miso paste, mirin, sugar and crushed walnuts, then grill them over a traditional irori stove or a gas stove.
Masuda city’s unique local cuisine: Uzume-meshi. Shimane Prefecture is one of the leading areas that produce wasabi in Japan. Uzume-meshi is served in a bowl with vegetables and chicken broth underneath the warm white rice, garnished with wasabi on top. It is a must try when you are in the area!
Located right in the center of Japan, Nagano Prefecture is surrounded by land, and the mountain range, which soars as high as 2,000 – 3,000 meters, runs down north to south. Saku City in the eastern part of Nagano is known for its koi fish farming. The Chikuma river’s serene water is perfect for the production of rice and koi fish farming. Back in the day, farmers used to farm koi fish in the rice paddies while growing rice. These days, koi fish farming is done in farming facilities. The koi fish around the area is called Saku-Goi. The meat is dense with just the right amount of fat, and yet it has no distinctive smell of the koi fish. Some of the popular Saku Goi dishes are Arai, which is koi fish filleted and sliced, then soaked in ice water to remove the smell, Umani, a soy and sugar-simmered dish, or Koi Koku, which is also simmered but with miso. Koi fish is quite nutritious and it pairs well with Sake, the Japanese rice wine.
Nanaho area in Taiki-cho is widely known for producing Matsusaka Gyu, or Matsusaka Beef. Matsusaka Beef has great marbling and is reared under strict quality control. When visiting Taiki-cho, try Sukiyaki with Matsusaka Beef – they literally melt in your mouth!
Farming of Buri, or Japanese amberjack has been practiced in Taiki-cho. In recent years, they’ve created their own brand of Japanese Amberjack called Ise Buri, which is farmed by using a special blend of feed made with Shizuoka’s green tea, citrus fruits, and seaweeds. Bekko-Zushi, a sushi made with amberjack, is one of the traditional dishes in Taiki-cho. The name Bokko, which means tortoiseshells comes from how the glossy amberjack on the sushi rice resembles one.
Shimane Prefecture is in the northern Chugoku area. Masuda City is the westernmost city facing the Japanese sea in the north and the vast Chugoku area in the south. Throughout the Kamakura period and the Nara period, trading was booming. There are many historical documents on the Masuda clan, which governed the area back in the day. Shimane Prefecture is in the northern Chugoku area. Masuda City is the westernmost city facing the Japanese sea in the north and the vast Chugoku area in the south. Throughout the Kamakura period and the Nara period, trading was booming. There are many historical documents on the Masuda clan, which governed the area back in the day. Mascos Hotel, an iconic hotel that showcases the area’s culture, offers takeout Kyo-oh cuisine. Kyo-oh means hospitality serving alcohol and food to the guests.
Masuda city’s other iconic local cuisine: Ayu Zoni (Japanese soup with ayu, the sweetfish). Takatsu River is known for its clear stream, which is a perfect habitat for the ayu. In Japan, having zoni on New Year’s Day has been a tradition. Around the Masuda area, adding grilled ayu has been the norm. To make dashi stock for the soup, slowly grill the ayu and dry them. After putting the soup and mochi in the dish, garnish the soup with an entire ayu on top. Ayu’s dashi makes this zoni full of umami with a light aftertaste.
Located in the Chubu region, Nagano Prefecture is landlocked and mountains as high as 2,000 – 3,000 run through the region from north to south. Japan is unique in the sense that Sake is made all over the country and each region has its own renowned brand of Sake. Particularly, Nagano is known for its many distilleries. Sakudaira in Saku city, located in the upper reaches of the Chikuma river, is known for its production of rice. For over 350 years, the area has been making sake and developing new ways to grow rice suited for sake making. Saku city has a cold climate and it is surrounded by Mt. Asama in the north and the Yatsugatake mountains in the south, along with the Chikuma river that runs through, making it abundant with water. The pristine water, called Shikomi-mizu, is the main ingredient of Japanese sake and it makes or breaks the quality. These factors – Saku city’s climate and an abundance of water make their Sake unique and original. There are 13 distilleries around the area and each one has its own philosophy of Sake making. Many of them offer tastings, so it’ll be a fun experience. One of those places that attract tourists is KURABITO STAY, the one and only hotel in the world that offers its guests Sake making while staying at an old distillery.
Hoya, a type of ascidians, also known as sea pineapple, is an acquired taste with a bumpy, pineapple-like appearance. Harvested around the coast of Hokkaido and the Sanriku Coast, it’s often served as sashimi or with a vinegar dressing. Spring and summer are the best time to enjoy them. Known as one of the world’s biggest fishing ports, Ishinomaki area offers an abundance of seafood.
