In the area in Kiso, not Chimaki and Kashiwa-mochi, but Hobamaki


Hoba-meshi, Hoba-kowameshi, Hoba-musubi, Hoba-sushi, and Hoba-maki were made at a mountain village of Kisodani and the Shimo-ina south using the sterilizing power of bokuha. A made home became little, but Hoba-maki and Hoba-mochi are handed down from generation to generation as an event food of a seasonal festival in May 5th, and production is sold the time at a snack shop in Kiso-ji.

Information provided by : Nagano-ken Agricultural Policy Planning Department The agricultural policy department

Local cuisine

Mochi & Dango