The fermented lactic acid bacterium fermented food "Sunuki", which is nurtured by the wisdom of the villagers and the climate at the foot of Mt. Ontake

Pickled in the Kiso region that does not use salt at all
The "Sungki", which is made in Kiso -cho, Otaki -mura, etc. in the northern part of Kiso -gun at the foot of Mt. Pickles with strong sourness. Lactic acid bacteria and vegetables are rich in dietary fiber, and recently it has become a hot topic as a health and beauty food. It is also characterized by different cubs, such as Otaki Cub, Kurose Cub, Kaikita turnip, etc. depending on the area. One of them has a long history of "Otaki Cub", and it has been recorded that the Nagoya clan was presented as an annual tribute during the Edo Genroku. In Otaki Village, which is far from the sea and high altitude, salt was so valuable that it was said that you should not lend salt even if you lend rice. When making winter preserved foods where food is scarce around vegetables, it seems that the turnip of the turnip of the turnip is soaked in the fruits without salt and fermented.

Gomizawa -san is a squirrel made for his grandfather -in -law. When pickling, the same tub is used every year

Making is the source of the energy of the mothers
In this season when you are at home for a long time, nearby mothers gather and have more time to have tea. One of the pickles that appears as a tea ceremony is good. Everybody in Otaki Village can make it, but Gomizawa, who has been married to the village for about 50 years, says, "The taste is completely different for each house!" When he ate for the first time, he said he was surprised by its sourness. After eating several times, I got into the taste and decided to launch "Sunflower Market Sun Kinosato" with my friends. Currently, mothers in their 60s and 70s do everything from harvest to vegetable washing and pickles. "It's a source of energy! I'm glad if you say it's delicious."

The climate with Mt. Ontake nurtures deliciousness
In the "Senkinosato", people who seek new species that will become the source of the pickles come when the pickled season comes. In the days when there was no refrigerator yet, it seems that it was dried and stored until the following year. "The winter of Otaki Village is really cold, but this climate at the foot of Mt.

If you sleep for about a month after the pickling, you will be able to complete Gomizawa's eyes. The good sourness spreads in the mouth is delicious as it is, but it can also be used for various dishes, such as flicking bonito and lightly soy sauce, squeezed soy sauce, and oyster ingredients. In addition to the Nagano Prefecture's "Taste Cultural Properties", in recent years it has been certified as the "taste of the taste" of the International Slow Food Association, and has attracted much attention. Why don't you incorporate it into the dining table at this time when vegetables tend to be insufficient?

The Otaki Cub, which adds about 5 to 8 cm, starts harvesting around mid -October.

Mt. Ontake at an altitude of 3,067m, reflected in Lake Mitake

I heard from the people of Otaki Village
Fermented food, which is a fermented food, goes well with cheese. Slightly apply miso (recommended barley miso) to pizza dough, arrange the chopped dust, and finally sprinkle cheese and bake it!

Connected Kiso Thank you campaign　
Until March 31, 2015 (Tuesday)
The first 10,000 people will receive a one -day ski lift ticket or a shopping subsidy ticket that can be used locally!
For more informationKiso Tourism Federation homepagePlease see.

Walk on the healthy highway Kisoji!
Winter "Oki" Helcits Course [Local Assembly Plan]Held on February 6th and 7, 2014
For more informationShinshu RakuPlease see.