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.

Yasyouma

Nagano

Nagano's local food from the day before the beginning of spring to an equinoctial week

Yasyouma

It's made an anniversary of death of Mr. Buddha on February 15, but it's offered at a make family Buddhist altar on March 15 of January late in Iizunacho. "And, I shoulder, oh, pull" and children went to a Zen temple and amajo to have this. HAN TEN was turned over and the form was changed in the inside, and there were the twice, 3 times and the child who goes to have this and. It was one of the pleasure of the children.

Recipi of cuisin

for 3本分/ persons

  • Rice flour500g
  • Sugar50g
  • Salttablespoon 1/2
  • boiling water400cc
  • Peas (the one which soaked in water and boiled)a little.
  • Black sesamea little.
1.
Rice flour, sugar and salt are put in a mixing bowl and it's often mixed, including boiling water, 5-6 minutes, it's often kneaded.
2.
Fabric is shared with the size of the warble large, and even if I point at chopsticks, the degree which doesn't stick is even steamed by a steamer.
3.
When I finish steaming, I pass and black sesame or boiled peas is put in and kneaded.
4.
Of about 5 cm of diameter, it's stick-type, it's increased. (I make the shape with 2 of chopsticks like the shape of the sitting position of Mr. Buddha, cut it and eat. When becoming solid, I bake it and eat.)

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

Local cuisine

Mochi & Dango

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