ShinshuEat meat from it! Part 2

In Japan, pre-war, shepherds were encouraged nationwide as a national policy for munitions. Nagano The breeding was also popular in the prefecture. This is where the culture of eating mutton has taken root. actually Nagano The prefecture is known as the "Genghis Khan Kingdom" that is lined with Hokkaido.

Sheep raising to collect wool began in this area in 1930. In addition to the fact that the cool, dry climate was suitable for breeding, and the remaining sheep sachets and bean shells from the once-popular silkworms became feed, leading to an increasing number of farmers who kept sheep. It is said that in the late 1940s there were as many as 4,000 sheep in the area.

In 1936, the deliciousness of the seasoned Jingisu Khan, which was pickled with sauce, was recognized at a cooking seminar, and in 1951, the Tourism Association entertained visitors at Jingisu Khan.ShinshuThe reputation of Shinmachi's lamb has spread even more.

However, from around 1955, the number of livestock farmers decreased dramatically due to the rise of chemical fibers. In the 1960s and 1980s, transportation became better, and despite the increase in the number of Jingisu Khan restaurants as people traveled, there were almost no sheep in the town.

Our particular preference is to offer "hogget" Suffolks for ages 1-2, between lamb and mutton (ages 2 and above).

"The Hoggets are different from beef or pork, and have the charm of lamb's original flavor, lack of fat, and tenderness. As they sell "Sheep Town," we offer hoggets that convey the best of the quality of lamb."

This is what the director, Koyama Hiroki, says. In recent years, due to the aging of producers and the COVID-19 pandemic, the number of Suffolk breeding in the region has decreased further, so Sagiri-so made a point, and from 2021 began raising approximately 160 Suffolks using the former town-run farm.

▲Assorted Jingisu Khan and locally produced Suffolk served at Sagiri-so

ShinshuThe characteristic of Shinmachi's Jingisu Khan is that the sauce is marinated in the meat in advance. Each of the 10 stores on the Genghis Khan Kaido has a special sauce, and it seems that they often have a strong flavor, but at Sagiri-so, we combine 14 types of meat, including garlic, ginger, grated apples and onions, to give it a mild finish so that you can enjoy the lamb itself. Another attraction of "Sagiri-so" is that you can enjoy this special dish, Jingisu Khan.

▲SouthShinshuMinami is a popular promotion of the high quality and distinctive meat culture.ShinshuHirazawa Shinichi of the Livestock Product Brand Promotion Council

SouthShinshuIt is also a land where the sheep culture of the sheep breeding of ancient sheep is rooted in. Iida City in particular is known as the "the largest Yakiniku town in Japan" with the largest number of yakiniku restaurants per 10,000 people, and every restaurant is lined with mutton.

"The South has been highly regarded nationwide in this region.ShinshuLivestock production is thriving, including beef and many branded pigs, but it is said that "Iida Yakiniku" started with sheep. Nowadays, the lamb served in stores have become imported, but wool was originally produced, and the culture of eating sheep has been established because they were eating old sheep as a source of protein."

This is what Iida City Agricultural Division says, "Minami"ShinshuThis is Hirasawa Shinichi from the Secretariat of the Livestock Brand Promotion Council.

▲The mutton is SouthShinshuCan't miss out on Yakiniku at yakiniku

There are various theories about the circulation of mutton (Ginghis Khan) in this area, but according to one theory, it is said that people on the Korean Peninsula who came to this area in the 1930s and 1940s were grilling and eating livestock lamb kneaded with their own sauce made from chili peppers and garlic. Until then, it was apparently the mainstream in the region to eat meat by boiling it in a pot, but from here onwards it is said that a culture of marinating lamb in sauce and grilling it spread.

▲ "Iida Yakiniku Day" opened on November 29th, 2022ShinshuIida Yakiniku Research Institute"

しかし、市民にとって焼肉はあまりに身近だったことから、“日本一の焼肉の街”であることは、意外にも行政でも明確に把握していなかったそう。 It was a surprise that it was made aware of it.

We received information from an employee from Bihoro, Hokkaido, where we became friends at a local government employee training session held in 2011, about an article published by the Hokkaido Shimbun the following year, 2012. In a special feature on Yakiniku in Kitami City, Hokkaido, the number of Yakiniku stores per 10,000 people was introduced as the second largest in the country after Iida City, and Iida City, that is, the number one in the country.

After that, in 2015, the group was called "South"ShinshuCattle Brand Promotion Council (now Minami)ShinshuThe Livestock Brand Promotion Council has verified information on the town page. It has officially confirmed that Iida City is number one in the country and made it public. Since then, it has been featured in various media both inside and outside the region as the "nice yakiniku town in Japan."

In 2020, the Iida Shimoina Meat Association (now Minami)ShinshuThe Meat Association and local Maruman Co., Ltd. applied to the Japan Anniversary Association and established November 29th as "Iida Yakiniku Day." In 2021, the Iida Yakiniku World Record Challenge Executive Committee, a volunteer citizen, played yakiniku on a 11m29cm iron plate, and the "world's longest iron plate" was recognized as the world's record.

And in 2022,ShinshuSecure Foods is in the city centreShinshuEstablished the Iida Yakiniku Research Institute. It is open from 6am to midnight as a new base that will provide information on yakiniku restaurants, sell processed products, display historical documents about Iida's yakiniku, and display the "world's longest surety plate." Another characteristic of Iida Yakiniku is that private companies take the initiative to lead the local culture, rather than being led by government.

Even within Iida City, a fierce battleground for yakiniku,Shinshu"Wagyu Beef Buying Fuemon" is a place where you can enjoy both traditional Iida yakiniku, such as mutton and "black motsu" along with beef. SouthShinshuBeef is mainly distributed in the Kansai region, and although it is hard to find in the local area, Minami has been certified as A5 rank, the highest grade of domestic beef.ShinshuOnly one cow is purchased and served. In addition to establishing traceability, it also has a wide selection of valuable parts.

▲Sasaki-san opened "Fuemon" in 2018 after a yakiniku lover was so popular that he eats yakiniku three days a week.

"The dry sauce goes well with internal organs such as black motsu and mutton, and the sweet taste stands out for the beef. However, even in internal organs, it is recommended to add green onions and garlic to the sweet sauce for fatty hormones such as shimacho."

This is what the representative of the group Sasaki Hiroshi said. The most popular menu item these days is mixed hormones, but Minami is the bestShinshuPeople who visit to find beef say that the assorted top-kalbi platter, rib loin and top-haired top-haired top-haired top-haired top-haired top-haired top-haired top-haired top-haired top-haired top-haired top-haired top-haired top-haired top-haired top-haired top-haired top-haired top-haired top-ha Additionally, the finest beef tongue part, "Tangen," is a dish with many fans, where you can enjoy the softness and juiciness of thick sliced ​​beef tongue.

"As expected from the SouthShinshuThe beef is tasty. All meat is tastier if grilled with beef fat, so you should cook thick meat slowly."

"We would like to work together with restaurants and businesses, citizens and the government to further promote the yakiniku town," said Ichise and Hirasawa. As a government agency, we are enthusiastic about promoting Iida's Yakiniku culture through connections between the city and abroad, by working with local governments in other prefectures, such as Kitami City, Hokkaido, where there are also many yakiniku restaurants.

▲The culture of eating horse meat Nagano It takes root all over the prefecture, but "otaguri" can be eaten in Minami.Shinshuonly. The seasoning varies depending on the store, including miso, salty, and soy sauce flavors.

SouthShinshuThe meat culture of yakiniku is not limited to yakiniku. SouthShinshuSince it was also a production area for farming horses, it is also characterized by the widespread use of horse meat dishes. This area is especially unique to the fact that you can eat otaguri, a stewed horse intestines that are slowly simmered. The name of the dish comes from the fact that it was slurped when washing the long intestines of horses, a herbivore, and although it has a unique flavor, it is different to whether it is liked or not, it seems that many people in the local area prefer it as a snack with alcohol.

"We have been a carp specialty restaurant for many years, but in response to local demand, our previous father gradually began to serve dishes that can only be enjoyed in the Iida and Shimoina regions."

This is what Matsuda Michihiko, the fifth generation. He works together with his wife Mariko to share a food culture rooted in the community.

▲The Inaka Set Meal is a set meal where you can enjoy local dishes, delicacies, and local ingredients from Iida and Shimoina, including horse sashimi, stewed carp, and bee-cup. The pickles of "Gensuke Kabuna" in the foreground

"We have changed our menu according to the times, but have cherished local ingredients to preserve the local flavor.Shinshuis a place full of food ingredients.料理人としてはやりがいがありますね」

As Michihiko said, the restaurant also serves as a set meal, with the hope that people can enjoy local flavors such as carp dishes, "otaguri" and horse sashimi at once. We value freshness in horse sashimi and focus on distribution routes, such as purchasing from reliable business partners. Also, "Gensuke Kabuna" and "Shimoguri Imo" are only available locally.ShinshuIt is Michihiko's belief that he also uses traditional vegetables as much as possible.