{"id":1851,"date":"2023-07-28T18:00:48","date_gmt":"2023-07-28T09:00:48","guid":{"rendered":"https:\/\/goodie-foodie.com\/en\/?p=1851"},"modified":"2025-07-21T18:05:52","modified_gmt":"2025-07-21T09:05:52","slug":"23048","status":"publish","type":"post","link":"https:\/\/goodie-foodie.com\/en\/23048\/","title":{"rendered":"5 Local foods in Nagano | Shinshu Soba, Nozawana, Oyaki, Gohei-mochi, and Sanzokuyaki"},"content":{"rendered":"

Colors are whiter than common \u201dShinshu soba\u201d<\/h2>\r\n
\"Colors<\/div>\r\n

Soba has been grown in areas of Nagano for a long time. Generally known as \u201cShinshu soba\u201d and \u201cTogakushi Soba\u201d, its one of the three major types of soba in Japan. Shinshu soba can be easy to spot as its whiter than most other sobas due to it being make with a white flour called \u201cichibanko\u201d. Another secret to its delicious taste is that it uses the high-quality water flowing in Nagano. When you first eat soba, try without dipping it in tsuyu(sauce), to enjoy the savory flavor and texture.<\/p>\r\n\n

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Read Next<\/div>\n
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How to eat <em> soba<\/em> | In the authentic method, don\u2019t add the condiments to the dipping sauce!<\/div>\n
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How to eat soba<\/em> | In the authentic method, don\u2019t add the condiments to the dipping sauce! <\/p><\/div>\n

Teuchi soba are buckwheat noodles rolled and cut by hand. Having become popular from the Edo period (early 1600s to mid 1800s), you might say this is a traditional fast food of Japan! Do you know the authentic method to appreciate the delicate flavor of soba? Here\u2019s a test of your knowledge: ten-seiro, cold buckwheat noodles served with tempura. We\u2019ve asked a specialty restaurant about the authentic way to enjoy this dish, and you might be surprised!<\/p><\/div>\n <\/div>\n <\/div>\n

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Popular Souvenirs of Nagano \u201cOyaki\u201d<\/h2>\r\n
\"Popular<\/div>\r\n

Oyaki was originally a substitute for the areas of Nagano that could not harvest rice well.
\r\nTraces of kneading and baking cereal flour have been found in the remains of the Jomon in Ogawa village. In some areas known as yakimochi, Oyaki is make with seasonal vegetables, nozawana, azuki beans, and pumpkin, all wrapped in a flour or buckwheat dough, then baked or steamed. Oyaki is a popular souvenir and often eaten as a snack.<\/p>\r\n

Winter is the best time to eat \u201cNozawana\u201d<\/h2>\r\n
\"Winter<\/div>\r\n

Around 250 years ago, a priest of Kenmeiji Temple in Nozawa onsen village brought back seeds of the Tennoji turnip of Kyoto, and began to grown them in his own field. The village, which is nearly 600 meters above sea level, had the turnips turn out smaller, and having larger leaves, growing to a size of about 90 cm.
\r\nNozawana becomes sweet and soft when exposed to frost, so harvest season begins in November. It is primarily eaten as pickles.<\/p>\r\n

Festival food in the Edo period \u201cGohei-mochi”<\/h2>\r\n
\"Festival<\/div>\r\n

\u201cGohei-mochi\u201d is made of cooked and crushed uruchi rice, baked on a stick, and coated with a sauce of various ingredients such as miso or soy sauce. In the spring, tree buds are often added, and in the fall, yuzu as well. The shape varies by region, sometimes dumpling shaped, or round. Gohei-mochi has been eaten since the Edo period, and is said to have been an offering to the mountain gods in autumn, by the people working in the mountains. As for the origin of the name, a man named \u201cGohei-san\u201d created the first.<\/p>\r\n

The crunchy texture is addictive!\u3000Sanzokuyaki<\/h2>\r\n
\"The<\/div>\r\n

A piece of chicken is marinated in garlic-flavored sauce, coated with potato starch and deep-fried in oil. A local dish to Matsumoto and Shiojiri cities, it has been popular for a long time. \u201cSanzoku\u201d in the name means \u201cbandit\u201d in Japanese. It is said to be a combination of the workds for \u201csteal\u201d and \u201cfry a chicken\u201d (\u201ctoriageru\u201d for both). In the old days, oil was a luxury, so only a small amount of oil was used and the chicken was friend as if it were baked in a pan, hence the name \u201cyaki\u201d instead of fried.<\/p>\r\n\n

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Read Next<\/div>\n
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5 Local foods in AICHI | Hitsumabushi, Tebasaki karaage, Miso nikomi udon, Ogura toast, and Miso katsu<\/div>\n
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5 Local foods in AICHI | Hitsumabushi, Tebasaki karaage, Miso nikomi udon, Ogura toast, and Miso katsu <\/p><\/div>\n

With \u201cNagoya meshi\u201d (Nagoya food) as a foremost example, Aichi Prefecture is filled with gourmet experiences, each brimming with regional character. Aichi\u2019s unique food culture was established using ingredients available from Tokaido (the route connecting Tokyo, Osaka, and Kyoto) as well as the region\u2019s numerous ports. Join us to learn more about some of Aichi\u2019s most iconic foods, from unusual dishes to irresistible sweets!<\/p><\/div>\n <\/div>\n <\/div>\n

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Nagano is surrounded by mountains near the center of Honshu Island. Its home to the Japanese Alps, with many popular mountain resorts. Nagano grows many fruits, such as apples and grapes. We will introduce some of the local foods that have been loved by the inhabitants of Nagano prefecture.<\/p>\n","protected":false},"author":2,"featured_media":1857,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[1],"tags":[56,76,111],"class_list":["post-1851","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-slug_articles","tag-what","tag-local-gourmet","tag-area-gourmet"],"acf":[],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/goodie-foodie.com\/en\/wp-json\/wp\/v2\/posts\/1851","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/goodie-foodie.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/goodie-foodie.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/goodie-foodie.com\/en\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/goodie-foodie.com\/en\/wp-json\/wp\/v2\/comments?post=1851"}],"version-history":[{"count":5,"href":"https:\/\/goodie-foodie.com\/en\/wp-json\/wp\/v2\/posts\/1851\/revisions"}],"predecessor-version":[{"id":2144,"href":"https:\/\/goodie-foodie.com\/en\/wp-json\/wp\/v2\/posts\/1851\/revisions\/2144"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/goodie-foodie.com\/en\/wp-json\/wp\/v2\/media\/1857"}],"wp:attachment":[{"href":"https:\/\/goodie-foodie.com\/en\/wp-json\/wp\/v2\/media?parent=1851"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/goodie-foodie.com\/en\/wp-json\/wp\/v2\/categories?post=1851"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/goodie-foodie.com\/en\/wp-json\/wp\/v2\/tags?post=1851"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}