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Lots of vegetables and the rice is delicious!ShinshuEnjoy the summer flavor, the taste of your hometown
Delicious agricultural products grow due to the temperature difference between day and night Nagano prefecture. Highland vegetables such as lettuce, celery, smelt, and zucchini boast the highest production in the nation.
And the amount of vegetables intake Nagano The prefecture is number one in the country. This is said to be the source of Japan's longevity.
But why Nagano Do residents eat so many vegetables? Don't you think so?
Of course, the materials are good,ShinshuBecause there are delicious dishes that are unique to it.
So, we'll introduce you to local dishes that are loved by the prefecture's residents and you'll want to eat in the summer. Enjoy the nostalgic and new flavor of your hometown, full of flavor.
Whether it's a snack or a meal, "Little Rice Cooker"
Advanced version of chive rice crackers "Nasusen rice crackers"
"Nila Senbei," a thinly grilled wheat flour containing chives, is a local dish that has been passed down since ancient times, mainly in the northern part of the prefecture. It can be both a snack or a meal. The standard seasoning is: seasoned with miso and baked, and then fried without adding any flavor and then eaten with a sauce such as sugar soy sauce. In summer and autumn, families use "maru eggplant" to make "nasu senbei." It is recommended to eat this dish with miso sauce instead of seasoning it.
recipe
[Nila Rice Cooking]
Ingredients (serves 4) / Chicken: 100g, cake flour: 200g, egg: 1-2 tablespoons, miso: 1-2 tablespoons, sugar: 2 tablespoons, water: 200cc, salad oil: appropriate amount
How to make/
1. Cut the chives into 1cm lengths.
②Branch the eggs in a bowl, add water, and dissolve the sugar and miso.
③Put the cake flour and chives in ② and mix.
④ Pour the dough into an oiled frying pan and bake both sides.
[Nasusenbei]
Ingredients (for 4 people) / Round eggplant... 1 piece, cake flour... 200g, water... 200cc, miso... 1 tablespoon, sugar... 1 tablespoon, salad oil... appropriate amount
How to make/
1. Cut the round eggplant into thin slices.
② Dissolve the cake flour in water, add round eggplant and mix.
③ Pour the dough into an oiled frying pan and bake both sides.
④Make a miso sauce by mixing sugar and miso and serve it with the grilled rice crackers.
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Obuse Marunasu
The round eggplant is popular for its fine meat quality and firmness, rich flavor and deliciousness. It has a subtle sweet and distinctive flavor, with little scum and less likely to fall apart, making it suitable for a variety of dishes.
"Yara" can't stop eating
This is a local dish eaten in the northern part of the prefecture, mixed with summer vegetables and miso pickles, and is a dish that will keep you eating even when you're hot and have no appetite. It is said that this name came from reasons such as "it's so delicious" and "it's so delicious that it puts in a lot of vegetables." Adding the traditional vegetable "Botankosho" will make it spicy and even more appetite.
"Lettuce miso soup" is delicious even with corn
It boasts the highest shipping volume of lettuce in Japan Nagano prefecture. Miso soup is one of the classic recipes in the Minamisaku region, where production is particularly popular. The crunchy texture of the lettuce is a novel miso soup. Adding corn will melt the natural sweetness of the vegetables, resulting in a relaxing finish.
recipe
[Yara]
Ingredients (for 4 people) / Round eggplant... 1/2 cucumber... 1/2 cucumber, 1-2 myoga... 1 botan pepper... 1, miso pickled radish... 20g
How to make/
1. Finely chop the eggplant into small pieces and soak it in water containing salt (not included) to remove any bitterness. Chop the cucumbers, myo, botan pepper and radish in miso-pickled miso.
② Remove eggplant from the water, squeeze the moisture, and mix all the ingredients. (The amount of ingredients is adjusted depending on the saltiness of the miso pickled . You can also add chili peppers instead of the peppers.
[Lettuce and corn miso soup]
Ingredients: Lettuce... 1/4-1/2 pieces, corn... 1 bottle, dashi stock... 800ml, miso... 3-4 tablespoons
How to make/
1) Scrape off the corn raw with a knife, tear the lettuce into a slit size with a hand, soak it in water, then put it in a colander to drain the water.
②Put the dashi stock and corn in a pot and heat over high heat.
③When it boils, turn off the heat, dissolve the miso, add the lettuce and mix.
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Botankosho (Bottom)
Pepper-shaped chili peppers. When viewed from above, it looks like a peony flower shape and is characterized by its intense spicy taste. The green flesh is thick and sweet.
This isShinshu"Oil miso"
"Oil miso" fried eggplant miso using a lot of oilShinshuA summer classic. This method also varies depending on the household, and although I added botanical pepper this time, it is delicious to add onions, shishito peppers, and peppers, and it is a convenient dish that can be eaten deliciously even when chilled.
recipe
[Oil miso]
Ingredients (for 4 people) / Round eggplant...2 pieces, 1 piece of broth...salad oil...2-3 tablespoons, sugar...2 tablespoons, miso...2 tablespoons
How to make/
1. Slice the round eggplants into a suitable size and soak them in water, then remove the seeds of the peppers and cut them into thin slices.
②Put plenty of oil in a frying pan, add drained round eggplant and fry.
③ Add the peppers, and when they become soft, add the sugar and miso, and stir-fry over low heat to blend the flavor all over.
"Cucumber Tsukudani" is a great choice for dinner all year round
Cucumbers are also a representative summer vegetables. Cucumber Tsukudani can be stored deliciously even when you harvest a lot at once. Not only is it a side dish or snack, but it is also recommended as a dish for oyaki. It can also be frozen and can be enjoyed at the table all year round.
recipe
[Cucumber tsukudani]
Ingredients (serves 4) / Cucumber... 1kg, Ginger... 100g (thin slices), Chili pepper... 1 bottle (thin slices), 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 soak it overnight. Raise in a colander and place for a while, then squeeze it hard with a new cloth and slice it into thin slices.
Add ① to the seasonings in ②*, thinly sliced ginger and chili peppers, and roast over high heat until the water is gone.
③When it cools, mix with salted kelp. You can also add white sesame seeds and the berries.
It's not just vegetables! I want to eat it in the summerShinshuLocal cuisine
"Gohei Mochi" local food in Ina Valley and Kiso Valley
Goheimochi is a hot topic that has also appeared in NHK's TV drama series. It is a local cuisine that is said to have been founded in the mountainous areas of the Kiso and Ina regions during the Edo period, and is also popular in Gifu and Aichi prefectures. The shapes vary, including strawberry, skewer ball, and skewer bunch, and while the standard seasonings are walnuts and perilla sesame seeds, there are also a wide variety of flavors, including green onion miso sauce and sardine walnut miso sauce. It's a fun dish to grill and eat at a BBQ.
recipe
[Gohei Mochi]
Ingredients (for 4 people) / 4 cups of glutinous rice, skewers (bamboo skewers, chopsticks, etc.)... about 20 bottles, walnuts... 15g, * miso... 60g, * sugar... 80g, * sesame... 10g, * alcohol... a little
How to make/
1. Cook the rice normally, crush it while it is still hot, roll it into a flat straw shaped skewer, and stick it on a skewer.
2) Mould the walnuts thoroughly in a mortar or mixer.
Combine the ingredients ③* and ② over a heat and mix until thick.
④ Bake on a charcoal or frying pan until browned, then add ③ and sprinkle again over charcoal.
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Gohei mochi three-piece box
712 yen [Suzuhira]
Nagano Gohei mochi made from 100% rice produced in the prefecture. The sauce is sesame flavored and additive-free. It is offered free of charge as a "entrance gift" to first-year students at 32 elementary schools in the Kamiina region.
Gohei Mochikurumi miso set of 4
1,058 yen [Native House]
ShinshuGohei mochi is made from Koshihikari rice cakes and is a carefully crafted item, and is known for its softness. The sauce has a rich and creamy taste made from a blend of several types of walnuts.
ShinshuPeeled walnuts
702 yen [Yanagisawa]
Popular walnuts for their excellent nutritional value. Each piece is carefully hand-painted, so it is not only delicious to eat as is, but it is also an excellent item that can be easily arranged in a variety of ways.
"Ten-yourashi with tofu" is a popular agar from the specialty.
"Yamamono" made with agar, which has a cool sweet feel, is a local dish typical of the Suwa region, and is an essential dish for events such as the Goshiba Festival. There are many things to solidify depending on the season and situation. The colour is also vivid and the charm is that it can be transformed into both Japanese and Western styles.
recipe
[Tofu-filled tempura]
Ingredients: 1 bottle of square agar, 400cc of water, 200g of cotton tofu, 150g of yellow sugar, 1 tablespoon of dark soy sauce
How to make/
1. Quickly wash the square agar to remove any trash, and soak it in water for 30 minutes.
② Put the 1, which has been squeezed hard and torn off in a pot with water, and simmer completely over medium to low heat, then add sugar to dissolve.
③ Rub the tofu with your hands and place it in ②, stir until the tofu is cooked well, bring to a boil, then add soy sauce.
④ Pour it into a container and once it's cooled down, cool it in the fridge and harden it.
"Milk agar with fruit" is packed with seasonal ingredients
For dessert, milk andShinshuEnjoy "milk agar" made with plenty of seasonal fruit.
recipe
[Fruit milk agar]
Ingredients: 1 bottle of square agar, 100cc of water, 50g of sugar, 1 can of mandarin oranges (syrup and mandarin oranges are used separately), seasonal fruits (apples, blueberries, prunes, etc.)...appropriate amount, milk...500cc
How to make/
1. Quickly wash the square agar to remove any trash, and soak it in water for 30 minutes.
② Put the 1, which has been squeezed hard and torn off in a pot with water, and simmer completely over medium to low heat, then add sugar to dissolve, and add canned mandarin oranges syrup.
③ Add milk little by little.
④ Arrange the canned mandarin oranges and fruit in a container, filter ③ and pour in it, then once it's cooled down in the fridge and harden.
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Natural horned acne
2 bottles 324 yen [Ogasawara Shoten]
Made with carefully selected high-quality seaweed, the air and water are clean Nagano Production is made in the prefecture taking advantage of the harsh winter cold. High-quality stick agar is loved by Japanese sweets craftsmen all over the country, not only locally but also by Japanese confectionery craftsmen all over the country.
This article is information as of August 2018.
Please note that the products we carry may have changed.
