Food evangelists preaching Shinshu in the center of Ginza

The charm of Nagano Prefecture's food. There are so many things, such as fruit and vegetables that have been nurtured by the rich natural environment, seasonings prepared by hand -handed techniques, and preserved foods born from the wisdom of life. We have provided opportunities to learn and experience the essence of such a food at various events. Ginza NAGANO Thanks to you, we will celebrate the 5th anniversary. Now that it is a milestone, I asked the instructors who are "evangelists" about their thoughts on food in Nagano.

"Shinshu Longevity Rice" to taste the wisdom of the predecessor and the seasonal taste with one juice and three vegetables.

Local culinary researcherTakako Yokoyama
Nagano Prefecture boasts the average life expectancy of “women 1st and second in men”. In the course of Dr. Yokoyama, you can learn and enjoy what you can say as a source of healthy longevity, such as ingredients such as agricultural products and preserved foods, traditional cooking methods, how to incorporate fermented ingredients such as miso and pickles. It is "Hiragana dish" that uses seasonal ingredients from Nagano Prefecture that Dr. Yokoyama is particular about daily life as well as lectures.

"Hiragana cuisine is a traditional Japanese dish. You can't express it in katakana, such as pickles, vinegar, soy sauce, and miso soup. Also, seasoning is also important. The soy sauce made from round soybeans is the best fermented seasoning. , Natural salt is rich in minerals necessary for the body, and if you borrow a little good quality seasoning power in Shinshu, you can finish it at home.
Based on this idea, the dishes of Ichiju Sanna, which have the unique ideas and essence of Yokoyama -sensei, have a nostalgic and new discovery, attracting many people.

And it is the season of ingredients that Mr. Yokoyama wants people living in the city to be aware of it.
"Nowadays, there are vegetables regardless of the season, but the seasonal food is the highest nutritional and the taste is rich. I know that naturally. "
According to the lecture, "I'm really happy because I'm just doing what I like, but I'm really happy."

Almost every time it will be full Ginza NAGANO But one of the most popular events. "I'm glad to be able to say" delicious "after the course, no matter how many times I did. Some tell me that" it became my standard dish "or" My husband's cholesterol level was reduced. " It would be worthwhile to have Shinshu in this course through this course.

Park leaf rice rice
Park leaves have been used for serving and preserving dishes for a long time in the Kiso area. It is a menu that includes rice that is transmitted in Kita -Shinshu, which is finely chopped with summer vegetables such as cucumber and eggplant and pickles such as miso pickles. Parkha is a pesticide -free that grows in Yokoyama's home, and some are taken home. The course is a two -part system for the day and night, and the most resonated alcohol in the night part was the dried persimmon pickled in the original recipe. It seems that many people have been well received as a dish of alcohol with moderate salt and sweetness.

Every time, there are so many seasonal vegetables. If you learn the story of the delicious food of one juice, you will feel the secret of the longevity of Nagano Prefecture. It's also attractive as if you were a member of the Yokoyama family.

Takako Yokoyama
Born in Omachi City and lives in Nagano City. He entered the cooking path under the influence of a cook -loving mother and presided over a cooking class at home. Since 1986, he has announced ideas dishes on television and radio with the theme of familiar ingredients and local foods, gaining popularity. He also devised original home cooking and preserved food that makes use of the wisdom of local cuisine. Received the NHK Kanto Koshinetsu Regional Broadcasting Cultural Award, the Governor of Nagano Prefectural Governor (Industrial Affairs).

"Yamazato Health Lunch that colors Shinshu's life", which touches on the origin of food and feels the future of food

Craftsman Hall Lord
Masakazu Kitazawa

"Because there is no sea in Shinshu, food is all the soil grown. Speaking of extreme things, Kitazawa is eating soil," says Kitazawa. The nickname of "Kita -san" is a friendly person who is friendly to everyone, but the philosophical approach to cooking is a chef who has been distinguished by many famous chefs in Japan and overseas.
In the course, Nagano Prefecture's proud materials, such as "Plateau vegetables" and "Shinshu Salmon", are used, and most menus each time. Ginza NAGANO I arrive at the ingredients and finish it improvised. The core of Kita -san's dishes is to take advantage of the ingredients as much as possible and Ajika. "Really, dishes are the charm of ingredients, so it's enough to complement the flavor of the ingredients."

And one of the charms that Kita -san attracts people is casual. That is also the color of the dishes and the commitment to the ingredients.
"I look at the landscape here (craftsmen), and you can see that it's already autumn, it was picked up in that mountain, but it's not just a building in Tokyo. So if there is a flower of the season that blooms here. I think you can use it for a good way to use it. It's important to use a good place to use something that you can't see. I don't think it's the same work.

Kita -san, who says he wants to convey a certain dish and how to eat along with nature, is paying attention to Jomon dishes. In the late Jomon period, there seemed to be many kinds of cereals, and pottery was also used for cooking, so that the soil and food were the closest era. "The future of food may be in Jomon regression." Such a word is a deep message for modern life.

It is also famous as a “top of satoyama chefs” and is promoted by Nagano Prefecture (Shinshu Sometimes I want to go on a trip to Nagano Prefecture and eat this food. ” Mr. Kitazawa, who is also a lecturer of a project that develops juice three vegetables). In the course, we make a menu in about an hour and a half, and then provide one course of desserts from an appetizer in an hour and a half course, so it takes a lot of concentration. He is also good at fish dishes, and the meaning of enjoying the blessings of the whole earth with creative dishes that combine satoyama and sea ingredients.

Organic vegetable colored salad salad
Every time, any theme was added to the menu, which is a salad with traditional vegetables in Nagano Prefecture. The color of the scenery of Shinshu is cherished, and a dozen types of seasonal ingredients are used, sometimes seasonal petals and salads that add meat such as Shinshu brand beef and pigs have also appeared. It is a menu that makes you feel particular about the details because it is a simple seasoning, such as using rapeseed oil filed with Japanese paper.

What is "the basics of dishes wrapped in indigo (love) are subtracted"? The answer is Ginza NAGANO in! Kita -san's dishes that spin Shinshu local ingredients are delicious and purified their hearts.
"The best chef is the soil itself!" At Yamasato Health Lunch, you can fully feel Shinshu, combined with Kita's personality, Nico Nico, exciting! It's a very fun time every month.

Masakazu Kitazawa
Born in Nagano Prefecture in 1949. From civil servants to cooks. In 1992, he opened the "craftsman", which provides soba and creative dishes in 1992 as a pioneer of a farm restaurant that recreates an old private house in Saku City where his grandfather lived and fused local ingredients and craftsmanship skills. Through local ingredients, we worked hard on regional revitalization projects in many prefectures and municipalities, including Nagano Prefecture. In 2010, he was selected as one of the seven cooks nationwide at the first "Cooking Masters", and won the Silver Award in 2016. He is also the representative of the China Cultural Research Institute Co., Ltd., and has been developed widely, such as planning, lectures, and writing of farm restaurants nationwide.

"Shinshu" powder "making course to learn and enjoy powdery culture in various parts of the prefecture

Chairman of the Shinshu Oyaki Council
Yoko Koide

Speaking of “powdered rice”, I recall okonomiyaki and takoyaki, but in fact Nagano consumes flour consumption in Japan.( * From the 2017 version of the Ministry of Internal Affairs and Communications "Household Survey")。 One of the reasons for this is "Oyaki", a local food that wraps vegetables and other ingredients with flour dough and bake and steam. Koide is the instructor of the experience course to actually make and taste various powdered rice throughout the prefecture centered on this "oyaki". "Oyaki love" is too strong, and I visited and interviewed various "oyaki" in various parts of the prefecture. You can learn a variety of powdermon local food, such as "Anbo", "Yasho" using rice flour, and rice with rice, "Gohei mochi", and you can find new discoveries every time.

Participants are in their 20s and 70s, all of which are all those who are particular about handmade dishes. I don't know the oyaki itself, and when I participated in a dim sum, some people were fascinated by the depth and became regular.

"Because there are regulars, I am doing trial and error, such as seasoning the ingredients, changing the dough, and putting them together so that the ingredients are easy to wrap, but I am most happy when the students are happy. Because everyone is looking forward to vegetables and ingredients, we put seasonal delicious ingredients in ingredients and introduce them together. "
And what Koide -sensei wants to convey through the experience of making is the season and story of each powdered rice dish. By learning about how seasonal events are rooted in seasonal events, why the dish called chicken crackers was born, the world that can be seen from the powder will spread at a stretch.

Speaking of oyaki in Nagano, Koide is named first. Koide -san's specialty store, "Fukikko Oyaki", provides a mochi -sticky texture made of fabric, which has a high watering rate in the southern part of Nagano City, which has been handed down for a long time, but in oyaki classrooms. I teach various types of fabrics and ingredients. Classrooms are held at home, and many male participants are held.

We will prepare ingredients that value the seasonal feeling, so we will be excited about what kind of ingredients this time. After the course, I am also looking forward to the “tea kid time” to enjoy the dishes made by ourselves, the teachers of the teachers, and the conversation. <

Yoko Koide
Born in Nagano City in 1959. Oyaki specialty store, "Fukikko Oyaki" shopkeeper. In 2004, he left a foreign -affiliated construction consultant company in Tokyo and inherited the oyaki shop where his mother opened. From 2013, he was presidented for Okayaki classroom, giving guidance at various events. Chairman of the Shinshu Oyaki Council. Shinshu University Certified Food Processing Meister. He has authored "Shinshu Oyaki Tour (Shobayashi Kawabe)" and "Oyaki Textbook (Shinano Mainichi Shimbun)".

The charm of wine to learn while having fun "NAGANO WINE Course"

NAGANO WINE Cheering Team Representative
Junya Hanaoka/strong>

"NAGANO WINE is characteristic that there are many unique sole proprietors who use a wide variety of grapes to brew and sell," says Hanaoka, a sommelier. In the course, we have invited a variety of brewers of the wineries and have held varieties -specific lectures, but not being particular about it is a difficult seminar style. For that reason, we try to make a toast and create an atmosphere that makes it easier to ask questions while drinking wine. The course participants said, "I didn't know that NAGANO WINE was so deep and sophisticated." In the future, we are considering opening a new approach, such as calling multiple wineries for each district and the age of brewers.

Mr. Hanaoka, who was fascinated by NAGANO WINE while in charge of the restaurant in Matsumoto City, which was a family business, became a sommelier with the desire to convey its charm to many people. In the course, snacks that focus on Japanese food that match the NAGANO WINE every time. Eventually, I would like to plan a package tour that will attract customers in these courses to Nagano's sightseeing.

Change the theme every year, and constantly upgrade "Shinshu Sake Course"

Mr. Tamaoka, who is the only Shinshu local sake advisor recognized by the Nagano Sake Brewery Association, is in charge of a sake course that deepens the knowledge of participants year by year. Expressing technical terms with gentle words and conveying high -level stories while chewing, there is a great response from first participants to regulars. What Mr. Tamaoka values in the course is that it does not give negative expressions, not to impose a variety of values. It also tells you that sake is not a hassle of hurdles, but enjoys and drinks, regardless of knowledge. This year, Nagano Prefecture is divided into 10 areas, and a course is developed to explore sake from regional characteristics, soil, and culture in various places. We also aim to attract tourist attractions by getting interested in the community.

The number of participants is 70 % for women, and the number of young people in their 20s is increasing. Every May, Nagano's Sake Messe in Tokyo Complete Strategy is especially popular because you can hear "Bukkake Talk". Various connections are also expanding, such as those who enjoy traveling to the sake brewery, such as those who enjoy traveling to the sake brewery, and those who receive an offer from the sake brewery saying, "I want you to come to help with preparation."

This article is information as of September 2019.
Please note that products handled are subject to change.