The world of river fish meets in Shinshu without the sea

Shinshu inland prefectures surrounded by eight prefectures. There is no sea, but it has rich and pure water resources that create the source of the taiga, such as the Shinano River, the Kiso River, and the Tenryu River. The grace fostered freshwater fish such as char, carp, ayu, smelt, and eel, and became a food culture unique to the mountains.

The production of "masses" such as rainbow trout, chart, yamame trout, and Shinshu salmon is the highest farming industry nationwide. Shinshu had a passion for fish unique to the sealess prefecture.

Shinshu brand fish with charm not found in seawater fish
Shinshu Salmon, Shinshu Daio Iwana created by the feeling of "a fish like a mountain country"

The Nagano Prefectural Fisheries Experiment, which supports eggs and fry, and develops and researches fish, supports the farm of the masses in Japan. "Shinshu Salmon" was developed for about 10 years in response to the voice of fish unique to Shinshu.

"At first, we were aiming to enlarge rainbow trout so that we could use conventional rainbow trout farming facilities and technologies, but it was easy for similar research all over the country to make unique colors, making it easy to get sick. So he changed his idea and inherited the advantages of both the rainbow trout and a brown trout that was strong in the disease.

In recent years, he has also developed "Shinshu Great King Iwana" as a new cultivation of char, also known as the king of the mountain stream. The characteristics of large chars with a tightness are inherited strongly. "If you come to Shinshu, I want you to enjoy a mountain -like fish." Hospitality is also evolving the fish culture of Shinshu.

Nagano Fisheries Experiment Center
Mitsuru Fushihata, the president of the breeding club

Fukihata was also involved in the development of Shinshu salmon. "Because I have been fishing in the Sai River since I was a kid, rainbow trout is a familiar fish. I also liked fish in high school.

Azumino's new specialty, "Dungeage (Tsuburae)" that everyone is surprised.
A rainbow trout cuisine for a circle born in Azumino, a spring water

Azumino is said to be the birthplace of rainbow trout farming in Japan. The reason is the clear spring water that moisturizes this area. Underwater water, which is the source of the melting water of the Northern Alps, maintains a certain amount and coldness, bringing the environment that is optimal for squares cultivation.

In the past, rainbow trout was also a popular fish, but the time -consuming dishes were preferred and the apartment was converted, and the lifestyle was changed, and the consumption of fish itself was decreasing.

In such a situation, President Masao said, "I was worried about how to eat river fish, and consulted my wife if I could make a new side dish."

Tamiko, who liked cooking, devised “yen fried” as a hint of local food that fried Wagui and cruciania twice. "At first it wasn't easy to sell, but when I got it, it was good! Everyone was surprised," said Tamiko. With a steady approach, we now sell more than 1,500 pieces every day. It is also loved as a new specialty of Azumino, which is also nutritious and is also adopted for school lunch.

Freshness is life! Until you can fry

Until the freshness is lifestyed until "yen fried"

Open and blood together

The rainbow trout given from the pond immediately opens with a dedicated machine and gets bloody by hand. It is a factor that finishes the internal organs and cleaned water neatly.

Once fried, go frozen

When the preparation is over, remove the water, add the powder, line it up on the net so that the shape is aligned, and fry it with an oil at 160 ° C for about 5 minutes. When it is fried, I think it will be completed and go to the freezer once. Here, skip extra water.

Fried twice and seasoned

Put frozen -fried chicken in the oil again and fry twice. This is why this is a crisp texture to the bones. Completed by seasoning the finish with the original sauce -based sauce. Shipped to local supermarkets.

Tatsumi (Azumino City)
CEO Masao Kogen, Director

Masao, who graduated from a fishery school and succeeded his family from the age of 18, and a couple who mainly manufactures side dishes. We are working on the company with a two -person tripod.

Exquisite "Masuno no Hana -zuke" that transcends the frame of river fish
Increases the taste of fish in Kiso's water system that nurtures life

Mr. Tazawa of Kiso is said to have begun the aquaculture of the trout as the first private in Japan in Japan. The mainstream in Kiso is to use mountain river water, and response according to the weather is essential.

"In the case of heavy rain, I go to see the pond even in the middle of the night, and I have mud accumulated in the headwaters. I am a natural and living partner, but the taste of fish is different depending on the taste. I lose anywhere. I am not confident, "said Masaki of the third generation.

The original "Masuno no Hana -zuke" has made such a trout in Tazawa -naiku nationwide nationwide. In fact, Masaki's mother, Masako Masako, created and behaved as a dish to be served in the first legal memorial service, and has a very reputable reputation. Later, he won the Grand Prize at the National Product Exhibition held at Makuhari Messe, and became a gem for department store buyers.

"Kiso is also designated as a forest conservation area, and it has a really good water. I want to convey the taste of the rainbow trout in this area more," says the whole family.

Until "Masuno no Hana pickles" is made

Put down and cut

Put the freshness and large large rainbow trout to three pieces, remove the bones, and cut them. He used to use a small rainbow trout, but it took time to work, so he changed to a big rainbow trout.

Packed in vinegar and put it overnight

When the fillet is finished, first apply it to salt and drain it, then apply it to vinegar and let it sleep overnight. It does not use any coloring or preservatives, but makes use of the taste of the ingredients.

Align with uniforms

Seasoned with vinegar -based seasonings to "okara" purchased from tofu shops in Kiso Fukushima, and completed together with the fillet. Ideal for the side dishes on the table, as well as sake appetizers and chirashi sushi.

Tazawa Nakuyuko (Okuwa Village)
Masaki Tazawa

Involved in food work in Tokyo increased interest in the family business, and went to the third generation for the third generation from about 15 years ago. In the future, he will also challenge the development of new products using Shinshu Salmon, and he will convey the charm of river fish.