Regional food and famous sweets of Nagano
Highland climates and mountain farming support soba, wheat and buckwheat dumplings, pickles, mushrooms, and preserved foods.
Nagano is part of the Chubu region. This page lists the guides currently available in English.
17 guides in English
- Gohei MochiNagano
Gohei mochi is made by crushing cooked rice, pressing it around a flat skewer, coating it with a miso-based sauce containing walnuts, sesame or...
- Ina RomenNagano
Romen combines firm, low-moisture steamed Chinese noodles with mutton and cabbage. Shops serve either a broth-rich ramen-like bowl or a dry...
- Kiso Sunki-zukeNagano
Sunki-zuke ferments blanched Kiso turnip greens without any salt, using a portion of successful previous sunki or a prepared starter to seed...
- Komagane Sauce KatsudonNagano
Komagane sauce katsudon places a freshly fried pork cutlet coated in a sweet-tangy sauce over a bed of shredded cabbage and rice, without egg.
- Nagano HachinokoNagano
Hachinoko are edible bee or wasp larvae and pupae, especially those of the black hornet in mountain regions, cleaned and usually simmered in soy sauce...
- Nagano Koori SobaNagano
Koori soba, also called shimi soba, forms boiled buckwheat noodles into small nests, freezes them outdoors at night and thaws and dries them in...
- Nagano Misuzu AmeNagano
Misuzu Ame turns juices from apricot, apple, grape and other fruit into translucent, softly chewy agar jellies with a lightly crystallized surface.
- Nagano Nozawana-zukeNagano
Nozawana-zuke salt-pickles long nozawana leaves and stems into a crisp green preserve.
- Nagano Raicho no SatoNagano
Raicho no Sato sandwiches a mild cream between crisp, ridged European-style wafers, producing a light layered bite.
- Nagano Salted Squid SunomonoNagano
Shioika no sunomono soaks salted squid to moderate its salinity, slices it and dresses it with cucumber, cabbage or other vegetables in sweetened...
- Nagano Sanzoku-yakiNagano
Despite its name meaning grilled food, Nagano sanzoku-yaki is usually a large piece of chicken marinated with garlic and soy sauce, dusted with starch...
- Nagano TenyoseNagano
Tenyose sets ingredients in clear or colored kanten agar, ranging from sweet versions with beans or fruit to savory forms containing egg, vegetables...
- OyakiNagano
Oyaki is a Nagano dumpling made by enclosing vegetables, pickles, beans, or sweet fillings in a wheat- or buckwheat-based wrapper. Common fillings...
- Sakaki Oshibori UdonNagano
Oshibori udon grates a hot local daikon such as nezumi daikon, squeezes it through cloth and dissolves Shinshu miso into the raw juice as a dipping...
- Shinshu Koi-kokuNagano
Koi-koku simmers thick cross-sections of carp, bones and skin included, in a strongly seasoned Shinshu miso broth until the freshwater fish becomes...
- Shinshu SobaNagano
Shinshu soba is the broad name for Nagano's buckwheat-noodle traditions, from finely cut seiro soba to regional forms such as Togakushi soba.
- Tomikura Kenshin Sasa-zushiNagano
Nagano sasa-zushi places bite-sized vinegared rice on bamboo leaves and tops it with shiitake, mountain vegetables, walnut, carrot, hijiki, fried...