To Higashi Shinshu, to Japan's best Kuruminosato

In addition to the abundance of α-linolenic acid, one of the topic of omega-3 fatty acids, it is a glitter that has been spotlighted again as a superfood with many nutrients such as vitamins, minerals, protein, and dietary fiber.

In Europe and the United States, it is also called the "noble beauty food" and is said to be the oldest nuts used by humanity.

We visited Shinshu producers, who are the number one in the country in the country, and those who have nurtured walnut culture.

"Shinanogurumi" where the continent walnuts were born across the sea
Visit the walnuts in Higashiomi City, which reached the autumn harvest season

The main variety in Nagano Prefecture, which produces about 80 % of domestic walnuts, is Shinanogurumi. Many are cultivated in Higashi Shinshu, and Higashi Mitsu City is one of the major production areas with about 120 producers.

Since ancient times, Onigurumi and Himegurumi have been eaten native to Japan, but in fact their roots are completely different. During the Edo period, Tauchigurumi (Kasigurumi) was transmitted from China, and cultivation was attempted nationwide. The sun is sunny, and the soil is well drained by the light rain, and the walnut is a walnut production area.

In the Meiji era, the Westerners who visited Karuizawa for the summer were brought in Persian Gulmi. The locals have begun to try the cultivation of this variety, and two types of walnuts from the continent will meet here. And natural crossing was held, and the synthesis gourmi was born.

"The characteristics of Shinano Gourmi are actually large, the shells are thin and tasty. It's a walnut that can be proud of the world," says Hanaoka.

The rack that drops from a tree, picks it up and peels the blue external skin, goes around the cleaning work. "In fact, this washing machine, the brush part of the machine to wash taro, etc.," said Hanaoka. In the city of Higashi -machi, there are four walnut cleaning machines in four places, and it is unique to Kuruminosato that anyone can use. Washing sources are dried on the shelves for about 3 weeks, and it will be shipped if the fruitful part of the scratch is broken.

When I heard my goals in the future, I got a powerful answer, saying, "I want to increase more than 10,000 walnut trees in Higashi -Mitsu City to more than 10,000." In Higashi -Michi, there are "My Walnut Trees" in the garden of many houses, and it is everyday to have a walnut, noodles, noodles, and walnuts. Being loved by the locals may be the reason for the best production area in Japan.

Japanese walnut meeting
Chairman Sumio Hanaoka

The "Japan Walnut Conference" is an organization that gathers people and organizations that are not only producers but also sweets shops, dealers, governments and school teachers to promote walnuts. Currently, about 40 people, mainly in Higashi -Mitsu City, belong.

Taste that attracts people from all over the country created by local specialties
"Kurumisoba", a specialty of Higashi Shinshu born with a small grass

The grass flute opened in 1964. It was Kurumi Soba that I had to make something special in a small shop with a 7 tsubo seat.

"When I was young, there was a large tree on the back of the house, and my older brother, who was working grafting under the tree, said," This walnut will be famous in the future. "I remembered it. That's it, "said Nakamura.

As the prophecy, the Birth Soba, which is born, has become a specialty of Higashi Shinshu by Chairman Nakamura, who is particular about local culture and local production for local consumption, and is now spreading nationwide.

Shinshu soba "Kusabune"
Chairman Toshikatsu Nakamura

Born in Higashi -Mitsu City as the eldest son of the six brothers of farmers, he decided to run a soba store after working in the Komoro City Hall. The store that started with a tripod with his wife is now a very famous store with eight stores in the prefecture.

Entertainment of Kurumiohagi enjoying at Maezanji Temple, old temple
The scenery of Shioda Taira and the richness of Onigurumi and the four seasons

The hospitality of "Kurumi Hagagi", which has been continuing since around 1955, at Shiodaira Maeyamaji Temple, called Kamakura in Shinshu.

Once issued with a dish of tea kaiseki, its reputation spread by mouth, and His Majesty the Emperor and the Crown Prince were also enjoyed.

"I want to hire customers on the land. Because such thoughts have begun, there are only things that were collected here, such as demongurumi on the precincts and glutinous rice from Shiotaira," said Teruko. On the rice balls, grated radish and pepper miso are attached to each season, and the heart is washed with the taste that feels the four seasons.

Maedaji Temple
Teraniwa Kawai Takeshiko

Teruko said that his grandmother had often eaten luxurious rice balls since childhood. "Just as keeping the building in the precincts in the same way, I would like to inherit my grandmother and mother without changing the taste of the specialty as the third generation."