The history, culture, and lifestyles of the area are mixed and condensed in one plate of a local dish that has been passed for generations in mountain and fishing villages throughout Japan. We will introduce various unknown local dishes, also known as the soul food of the Japanese people.

Nidomochi no misodengaku

Nagano

A dish made with potatoes that are harvested twice a year.

Nidomochi no misodengaku

"Nidoimo (twice potato)" was named so because it was harvested twice a year. The ingredients for nidoimo no misodengaku are nidoimo, egoma and onikurumi (wallnuts) and they are all produced in Toyamago. Imodengaku, made with local foodstuff, is a valuable food culture.

Information provided by : 長野県 農政部 農業政策課

Local cuisine

Mochi & Dango

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