Enjoy the taste and traditional vegetables of the treasure Shinshu created by the local climate

The adorable appearance and unique flavor that is born because it is in this area Sakagi specialty mouse radish who tastes "Ama Makkura"

Traditional vegetables grown in unique climate. The taste, aroma, and shape that are different from ordinary vegetables have been rooted in local food culture for a long time and are still inherited. In order to protect the treasures in this area and to make many people know it, Nagano Prefecture has established a “Shinshu traditional vegetable certification system” in 2007, and 75 varieties are currently being selected. From now on, the season when root vegetables are delicious. Please enjoy the taste of Shinshu, which is packed with the affection of local people.

Sakagi -cho is one of the best industrial towns in the prefecture, accumulated by many companies and factories. On the other hand, there are many agricultural lands with low precipitation and are mixed with pebbles and have good drainage, and they are not very suitable for cultivation of ordinary vegetables. However, the environment creates vegetables that can only be made here. That is the spicy radish called "mouse radish".

"If you make it elsewhere, it will not be painful or not, or it will not be a mouse," said Ono. The taste that spreads sweetness after the spiciness is described as "Ama Makkura", and only the rat radish of Sakajo can give this taste.

And the specialty dish using this radish is "Oshibori Udon". It is a luxurious local dish that is grated radish and used as a juice only as juice, and most people are surprised by the spiciness. It is a recommended style to add miso or green onions as you like and have kamaage udon while making the taste mellow. It is a delicious taste once you eat it.

Koichi Ono, Vice Chairman of the Sakajimachi Raikon Daikon Promotion Council
Born in Niigata Prefecture, I went to Sakagi -cho when I got a job. After retirement, it was a dream to live a self -sufficiency while working as a peasant, so he retired and went to agricultural roads. We grow various vegetables, including rat radish, and ship to direct sales stores.

Red pickles with abundant dietary fiber packed with the feelings of loving the area
Although it is taro, the protagonist is the stem! ? Minamisakiso's traditional taste "Akatatsu" "Akatatsu", which is also written in Shimazaki Fujimura's novel "Before Dawn" as "Red Izuizuki Pickles", is a traditional vegetable that has long rooted in the area in Minamiso -cho, a deep mountain.

A kind of taro, Karotomo no Umo, is also classified as potatoes, and the potatoes are usually fluffy and delicious, but the real aim is the stem called "Zuiki".

In the past, it was natural to cultivate and pickle at any house, but decreased with the times. After that, it was difficult to continue due to the aging of the upper Hara district, and it was difficult to continue, and the Iwakura Mura Okoshi union has been inherited three years ago.
"The stems of the bells are rich in dietary fiber and good for the intestines. In Minamisakiso, it is a classic home ingredient in Minamikiso."

On the other hand, the men said, "The crunchy texture also fits beer snacks."
Recently, local high school students have also devised recipes such as "Akatatsu Fried rice" to leave local pickles. We are excited about traditional vegetables throughout the area.

Iwakura Mura Okoshi Association Masaharu Okada
The Iwakura Mura Okoshi Association, which was established 25 years ago to leave a local traditional culture, is currently available in 15 volunteers in the Iwakura area. In addition to Akatatsu, we are also working on making miso and cheek leaf sushi.