GinzaIn the heart ofShinshuFood evangelists who preach

Local cuisine researcherYokoyama Takako
It boasts an average life expectancy of "1st in women and 2nd in men" Nagano prefecture. Professor Yokoyama's lectures allow you to learn and enjoy the source of healthy, longevity, such as ingredients such as agricultural products and preserved foods, traditional cooking methods, and how to incorporate fermented ingredients such as miso and pickles. Professor Yokoyama is particular about his daily life, not just his courses, but also his daily life. Nagano This is a "hiragana dish" made with seasonal ingredients from the prefecture.

It's packed almost every time Ginza NAGANO But it's one of the most popular events. "No matter how many times I try it, I'm happy that they say "it was delicious" after the course. Some people tell me things like, "It's become my classic dish" or "My husband's cholesterol level has decreased." Through this course, I'll be able to get into my daily life.ShinshuIt's rewarding to think that the good points of this have been adopted."

Master of the Artisan Museum
Kitazawa Masakazu

「ShinshuThere is no sea in the area, so all the food is grown by the soil. To put it in extreme terms, I want to see them eating soil," says Kitazawa. Although he is a friendly personality known to everyone by the nickname "Kita-san", he is a chef who stands out for his philosophical approach to cooking and is believed by many famous chefs both in Japan and abroad.
The course includes "highland vegetables" and "ShinshuSalmon, etc. Nagano It uses ingredients that the prefecture boasts, and most menu items are available every time. Ginza NAGANO Once we arrived, we looked at the ingredients before we improvised it. The core of Kita's cooking is to make the most of the ingredients and make the most of the flavor and flavor of them. "The appeal of ingredients is that they are truly delicious. So cooking is enough to enhance the flavor of the ingredients."

He is also known as the "first satoyama chef" Nagano The prefecture is promoting "ShinshuInspiring healthy food" (" Nagano Kitazawa is also a lecturer on a project that develops a dish with 1 soup and 3-party dishes that will make people think, "I want to go on a trip to the prefecture and eat this dish." Each course involves making and preparing menus in about an hour and a half, and then one course is served from appetizers to desserts in the 1.5-hour course, which requires a lot of concentration. He is also good at fish dishes, and he also values ​​the meaning of enjoying the bounty of the whole world through creative dishes that combine ingredients from the Satoyama and the sea.

ShinshuOyaki Council Chairman
Koide Yoko

When you think of "komon", you think of okonomiyaki and takoyaki, but in fact, Nagano is the highest consumption of wheat flour in Japan(From the 2017 edition of the Ministry of Internal Affairs and Communications Household Survey). Oyaki, a local dish that uses flour dough to bake or steam vegetables and other ingredients, which plays a role in this way. Koide will be the instructor for a trial course in which you can actually make and taste various flour dishes from all over the prefecture, centered around this "oyaki." Their "Oyaki Love" is so strong that they visited various "oyaki" in various parts of the prefecture and interviewed them. This is a truly lively story. In the course, you can learn about not only oyaki, but also "chanoko" and "sobayaki mochi" made with soba flour, "anbo" and "yashoma" made with rice flour, and "konetsu" and "Gohei Mochi" made with rice, and discover new discoveries every time.

Nagano Speaking of oyaki, first of all, Koide is mentioned. At Fukikko Oyaki, a specialty oyaki shop run by Koide, we haveNagano CityWe offer oyaki with a chewy texture made from the thick, thick dough, which has a high water content using a method that has been passed down in the southern part of the country, but the oyaki class teaches a variety of types of dough and ingredients. Classes are also held at home, and there are many male participants.

NAGANO WINECheering team representative
Hanaoka Junya/strong>

「NAGANO WINE"The characteristic of this is that many wineries are uniquely owned sole proprietors who use a wide variety of grapes to handle everything from cultivation to brewing and selling," says sommelier Hanaoka. The course has invited brewers from various wineries and held varieties, but what we are particular about is not to make it look like a difficult seminar. To achieve this, we strive to create an atmosphere where you can have a toast and have a drink of wine and ask questions. From participants in the course,NAGANO WINE"I didn't know that it was so deep and refined," and when the reputation spread through word of mouth,NAGANO WINEIt seems that he feels a sense of fulfillment as he is expanding his footing. In the future, we are also considering opening classes from a new perspective, such as inviting guests to multiple wineries by district and by age group of winemakers.

A sake brewer, Nagano The only recognized by the prefectural sake brewery associationShinshu地酒アドバイザーでもある玉岡さんが担当するのは、参加者の知識を年々深めていく日本酒講座。 The technical terms are expressed in easy language and the high-level stories are conveyed while engaging in a smear, and the audience receives a huge response every time, from first-time participants to regulars. What Tamaoka values ​​in the course is to not use negative expressions, to recognize diversity and not impose a single value on him. We also convey that sake is not a hassle that is a high hurdle, and that each person enjoys drinking it regardless of whether they have knowledge or not. This year Nagano The prefecture is divided into 10 regions, and offers courses to explore sake based on the characteristics of each region, soil, and culture. We also aim to attract tourists by encouraging people to become interested in the local community.