Vegetables are good and good! Summer flavors enjoyed in Shinshu, taste of hometown

Nagano Prefecture, where delicious agricultural products are nurtured due to the temperature difference between day and night. Platular vegetables such as lettuce, celery, stiffness, and zucchini boasts the highest production volume of the whole country.
In Nagano Prefecture, the amount of vegetables is the highest in the country. This is also said to be the best source of health and longevity in Japan.
But why do Nagano citizens eat so much vegetables? Don't you think?
That's because the ingredients are good, as well as delicious dishes unique to Shinshu.
So, we introduce local cuisine you want to eat in the summer loved by the citizens of the prefecture. Let's enjoy the taste of a nostalgic and new hometown.

Regardless of snacks and meals, "Nira Senbei"
Applied edition of Nira Senbei "Nasusenbei"
"Nira Senbei" with a flour with leek is a local dish that has been handed down for the long time mainly in the northern part of the prefecture. It can be a snack or a meal. The seasoning is the pattern of seasoning the dough with miso and baking, and the pattern of baking without flavor and then eating while adding sauce such as sugar soy sauce. In summer and autumn, some families use "Marunasu" to create "Nasusenbei". It is recommended to eat it with miso sauce without adding flavor to the dough.

recipe
[Nira Senbei]
Ingredients (for 4 people) / leek ... 100g, flour flour ... 200g, eggs ... 1 tablespo, 2 tablespoons ... 2 tablespoons ... 200 cc, salad oil ... appropriate amount
How to make /
① Cut the leek into about 1cm length.
② Break the eggs in a bowl, add water, and dissolve the sugar and miso.
③ Put the flour and leek in ② and mix.
④ Pour the dough into the oiled frying pan and bake both sides.

[Nasusenbei]
Ingredients (for 4 people) / Round ... 1 piece, flour powder ... 200g, water ... 200cc ... 1 tablespoon, sugar ... 1 tablespoon, salad oil ... appropriate amount
How to make /
① Cut the rounded sauce.
(2) Dissolve the flour in water, add a circle and mix.
③ Pour the dough into the oiled frying pan and bake both sides.
④ Make miso sauce with sugar and miso, and attach it to the baked cracker.

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Obuse Maru Maru Nasusu
A round eggplant that is popular when the meat quality is dense and tight, and the taste is strong and delicious. It has a subtle sweet and unique flavor, has few ax and is hard to boil, and is suitable for various dishes.

"Hatata" where the rice does not stop
It is a local dish that is eaten in the northern part of the prefecture, which is a mixture of summer vegetables and miso pickles. It is said that this name was given for reasons such as "because it is so delicious" and "I put a lot of vegetables". Adding the traditional vegetable "Botanko Pepper" becomes spicy and appetite.

Delicious "lettuce miso soup" even if you put corn
Nagano Prefecture, which boasts the best shipment of lettuce in Japan. Miso soup is one of the classic recipes, especially in the Minami -Saku area where production is active. The crunchy feeling of lettuce is novel for miso soup. Adding corn will dissolve the sweetness of the natural vegetables and will be relieved.

recipe
[Hatata]
Ingredients (for 4 people)/round noodles ... 1/2 pcs, cucumbers ... 1/2, myoga ... 1-2, botan pepper ... 1, grant of radish ... 20g
How to make /
(1) Cut the eggplant into small pieces, expose to the water with salt (outside the amount) and remove the ax. Cucumber, gyoogi, botan pepper, and radish miso pickles are chopped.
(2) Raise the eggplant from the water to squeeze water to mix all the ingredients. (The amount of ingredients is adjusted by the miso -pickled salty. You may add pepper instead of botan pepper)

[Miso soup of lettuce and corn]
Ingredients/lettuce… 1/4 to 1/2, corn… 1, 800ml, miso… 3 to 4 tablespoons
How to make /
① The corn is drained with a kitchen knife as it is, the lettuce is cut off by hand, exposed it to water, raised it to the colander to drain it.
② Put the soup stock and corn in a pan and put it over high heat.
③ When boiled, stop the heat, dissolve the miso, add lettuce and mix.

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Botan Pepper (Botago Shou)
A pepper -shaped pepper. Looking from above, it looks like a peony flower, and has a strong pungency. The green pulp is thick and sweet.

This is Shinshu's dish "oil miso"
Fro -fried eggplant's miso using a lot of oil "oil miso" is also a standard summer in Shinshu. This also varies depending on each family, and this time we have added botan pepper, but it is a convenient dish that can be eaten deliciously even if you put on onions, shine, peppers.

recipe
[Oil miso]
Ingredients (for 4 people) / Ralesis ... 2 pieces, botan pepper ... 1, salad oil ... 2-3 tablespoons, 2 tablespoons, miso ... 2 tablespoons
How to make /
① Cut the roundus properly, expose to water, remove the botan pepper and shred it.
② Put plenty of oil in a frying pan, add the drain drained and fry.
③ Add the pepper pepper, add sugar and miso when it becomes soft, fry over low heat and blend the taste over the whole.

"Cucumber Tsukudani" is a big success all year round
Cucumber is also a representative of summer vegetables. Even if you harvest a lot at a time, you can save the cucumber tsukudani. Recommended not only for side dishes and snacks, but also for oyster ingredients. It is also possible to store frozen and can be enjoyed with a meal table all year round.

recipe
[Cucumber tsukudani]
Ingredients (for 4 people) / cucumbers ... 1kg, ginger ... 100g (sliced), 1 pepper ... 1 (sliced), salted kelp ... 20g, salt ... 10g, * sugar ... 50-70g, * soy sauce ... 70cc, * vinegar ... 60cc, * Mirin ... 30cc
How to make /
① Sprinkle the cucumber with salt and pickle it all day and night. After raising it on a colander and placing it for a while, squeeze it firmly with a new cloth and slice it.
(2) Put ① and sliced ginger and pepper in the seasoning of * *, and boil on high heat until moisture is gone.
③ After cooling, mix the salt kelp. White sesame and pepper fruits may be inserted.

Not just vegetables! Shinshu local dishes that you want to eat in summer
Inaya / Kisoya's local food "Gohei Mochi"
"Gohei Mochi" is now a hot topic that appears in NHK serial TV novels. It is a local food that was born in the mountainous area of the Kiso / Ina region during the Edo period, and is also popular in Gifu and Aichi prefectures. The shape is a variety of shapes, such as straw -shaped, skewers, and monetary forms, and seasonal walnuts and sesame sagging are standard, but there are a wide variety of variations such as green onion miso and sesame miso. It is a fun dish to bake and eat with BBQ etc.

recipe
[Gohei Mochi]
Ingredients (for 4 people) / Uruchi rice ... 4 cups, skewers (bamboo skewers, chopsticks, etc.) ... about 20, 15g ... 15g, * miso ... 60g, * sugar ... 80g, * sesame ... 10g, * a little alcohol ...
How to make /
① Cook the rice normally, crush it while hot, roll it in a flat straw, and stab it on a skewer.
② Walnut is firmly crushed with a mortar or mixer.
(3) Put the ingredients of * and ② on the heat and mix until thickened.
④ Bake down with charcoal fire or frying pan until it is browned, add ③ and apply charcoal again.

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Gohei Mochi 3 boxes
712 yen [Suzuhira]
Gohei mochi using 100%rice from Nagano Prefecture. The sauce is no additive with sesame flavor. It is provided free of charge for the first -year students of 32 elementary schools in the Kaminoya region as "Entrance celebration".

Gohei Mochikurumi miso set of 4
1,058 yen [Native store]
Gohei Mochi is a soft and popular Gosho -mochi, which is a soft and handmade Koshihikari from Shinshu. The sauce has a rich and creamy taste blended with several kinds of walnuts.

Shinshu stripped walnut
702 yen [Yanagisawa]
Walnut is popular with excellent nutritional value. Since each one is carefully peeled off, it is not only eaten deliciously, but also various arrangements are easy things.

Various in various agar products "Ten -dan with tofu"
The cool sweets -like "guide" using agar are unique to the Suwa area, and are indispensable for events such as the Pillar Festival. Various things that solidify according to the season and scene. The color is vivid, and it is also attractive that it changes to both Japanese and Westerners.

recipe
[Tenzai with tofu]
Ingredients / Kakaku Angk ... 1, Water ... 400cc, cotton tofu ... 200g, yellow sugar ... 150g, dark mouth soy sauce ... 1 tablespoon
How to make /
(1) Wash the square agar quickly, remove the trash, and soak it in water for 30 minutes.
(2) Put a firmly squeezed ① in a pan with water, add it to low heat from medium heat and dissolve it completely and dissolve.
③ Rub the tofu by hand, put it in ②, stir until the tofu passes well, and add soy sauce.
④ Pour in the container, cool it down in the refrigerator and harden it.

Plenty of seasonal ingredients "milk agar with fruit"
For desserts, you can use "Milk Awarming", which uses plenty of milk and Shinshu seasonal fruits.

recipe
[Fruit milk agar]
Ingredients / Kakaku ... 1 piece, water ... 100cc, sugar ... 50g, orange can ... 1 can (use separately for syrup and tangerine), seasonal fruits (apples, blueberries, prunes, etc.) ... Appropriate amount, milk ... 500cc ... 500cc.
How to make /
(1) Wash the square agar quickly, remove the trash, and soak it in water for 30 minutes.
(2) Put a firmly squeezed ① in a pan with water, put the finely cracked ①, completely dissolve it over low heat to low heat, add sugar, dissolve, and add a mandarin can syrup.
③ Add milk little by little.
④ Arrange oranges of mandarin orids and fruits in the container, pour ③ while filtering ③ with a net.

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Natural angle agar
324 yen for 2 pieces [Ogasawara Shoten]
Using high -quality seaweed, produced using the harsh cold of winter in Nagano Prefecture, where air and water are clean. High quality stick agar that is used not only by local Japanese sweets craftsmen as well as locals.

This article is information as of August 2018.
Please note that products handled are subject to change.