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.

Goheimochi（nagano）

Nagano

Typical local food from Shinshu transmitted to Ina and Kiso area

Goheimochi（nagano）

When work in a rice field was settled for the time being in the Kami-ina area formerly, relative's people gathered, and a rice dumplings-on-a-stick meeting was held. It hung time slowly and was some time of the fun clear sky when an adult and a child make and eat rice dumplings-on-a-stick by everyone while making small talk. (Than local food from Kami-ina I'd like to introduce from my mother to my daughter)

Recipi of cuisin

for 4 persons

  • Nonglutinous rice4 cup
  • A skewerabout 16

[ Fermented soybean paste dragging of walnuts ]

  • Fermented soybean paste60g
  • walnuts15g
  • Sugar80g
  • Flattering sesame10g
  • Liquora little
1.
Rice is ordinarily cooked.
2.
I slightly brown by charcoal, a frying pan and an electric cooking plate.
3.
If you can cook rice, while being hot, I kill, take a dumpling and round. (The size which is about a ping-pong ball)
4.
This is removed and faired by the style of the rice dumplings-on-a-stick. Each 2 are skewered after I often dampen.
5.
Walnuts are ground up tightly by an earthenware mortar and a blender. (When the green tea and the soy sauce are put in and made a little when ruining by an earthenware mortar, it's easy to grind.)
6.
[Fermented soybean paste dragging of walnuts] is put over a fire together with the material of the quantity. It's mixed until the body sticks.
7.
Charcoal is raised, and, 3., lower baking is done until I become slightly burned.
8.
Fermented soybean paste dragging is put and it's warmed over a fire by charcoal again.

Information provided by : Good Shinshu FUDO (the climate) net

Local cuisine

Mochi & Dango

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