Teuchi soba
Noodles made by adding wheat flour to buckwheat flour as a binder, kneading with water, rolling the dough thin, cutting it into narrow strands and boiling them. They are eaten with a dipping sauce of dashi combined with mirin and soy sauce, with green onion and wasabi added.
Area:Throughout the prefecture
Source:Ministry of Agriculture, Forestry and Fisheries (MAFF), "Our Regional Cuisines"
Oyaki (Japanese stuffed dumplings)
Dough made by dissolving wheat flour or buckwheat flour in hot water and kneading it, rolled thin and wrapped around fillings such as eggplant with sweet miso, or nozawana greens. Grilling them and then steaming them makes the skin soft.
Area:Hokushin and Chushin areas (throughout the prefecture)
Source:Ministry of Agriculture, Forestry and Fisheries (MAFF), "Our Regional Cuisines"
Nozawana-zuke (Nozawana pickles)
Pickles made by washing whole heads of nozawana greens, packing them into a barrel with salt, kombu and chili pepper, placing a weight on top and letting them ferment. They are pickled in late autumn and eaten in two ways: lightly pickled, and as older pickles that have turned sour.
Area:Throughout the prefecture (Nozawaonsen)
Source:Ministry of Agriculture, Forestry and Fisheries (MAFF), "Our Regional Cuisines"
Gohei Mochi
Cooked ordinary (non-sticky) rice is mashed about halfway, shaped into flat dumplings and put on bamboo skewers. They are brushed with a sauce of walnuts, sesame, miso and sugar worked together, and grilled until browned.
Area:Kiso, Ina, Kamiina and Shimoina areas
Source:Ministry of Agriculture, Forestry and Fisheries (MAFF), "Our Regional Cuisines"
Oshibori Udon
Freshly boiled udon noodles eaten with a dipping sauce made from the juice squeezed from grated pungent daikon such as nezumi daikon, into which miso, green onion and dried bonito flakes are dissolved.
Area:Hokushin area
Source:Ministry of Agriculture, Forestry and Fisheries (MAFF), "Our Regional Cuisines"
Koikoku
A miso-based soup made by blanching rounds of carp, simmering them in sake and water, then adding sugar and miso and cooking for several hours. Mashed cooked rice is added to thicken it.
Area:Saku
Source:Ministry of Agriculture, Forestry and Fisheries (MAFF), "Our Regional Cuisines"
Sasazushi (Bamboo Sushi)
Rice cooked from a mix of regular rice and glutinous rice, seasoned with vinegar dressing, spread on a bamboo leaf and topped with ingredients such as fiddlehead ferns, dried shiitake, daikon pickled in miso, and crumbled cooked egg.
Area:Iiyama (Hokushin area)
Source:Ministry of Agriculture, Forestry and Fisheries (MAFF), "Our Regional Cuisines"
Inago-no-tsukudani (Locust cooked in soy sauce)
Grasshoppers with their legs and wings removed, dry-roasted, then simmered in a boiling mixture of sugar, soy sauce and sake until the liquid is gone. Mirin is added at the end to give them a glaze.
Area:Throughout the prefecture
Source:Ministry of Agriculture, Forestry and Fisheries (MAFF), "Our Regional Cuisines"
Sunki-zuke
Pickles made by blanching the leaves of red turnips and layering them alternately with the previous year's sunki pickles as a starter, then fermenting them with lactic acid bacteria without using any salt.
Area:Kiso area
Source:Ministry of Agriculture, Forestry and Fisheries (MAFF), "Our Regional Cuisines"
Takenoko jiru(Bamboo Shoot Soup)
A soup of nemagari bamboo shoots simmered with canned boiled mackerel and onion, with miso dissolved into it. Tofu or beaten egg is sometimes added.
Area:Hokushin area
Source:Ministry of Agriculture, Forestry and Fisheries (MAFF), "Our Regional Cuisines"
Hooba Maki
A sweet made by kneading rice flour and wheat flour with boiling water, steaming the dough, wrapping it around red bean paste, placing it on a magnolia leaf, rolling it up, tying it with rush grass and steaming it again.
Area:Kiso area
Source:Ministry of Agriculture, Forestry and Fisheries (MAFF), "Our Regional Cuisines"
Yashouma (Colorful Mochi)
A rice cake sweet made by adding sugar and salt to rice flour, kneading it with boiling water and steaming it, then mixing in green laver, sesame, black beans and food coloring, shaping it into a bar and slicing it.
Area:Hokushin and Chushin areas
Source:Ministry of Agriculture, Forestry and Fisheries (MAFF), "Our Regional Cuisines"