Yamari

This is a B-class soul food from Matsumoto City. It is said to have been marinated in garlic soy sauce, deep-fried, and preserved as a food for mountain work bento. In the past, to save precious oil, it was deep-fried with less oil, which is why it is called 'yaki' despite being a fried dish. It is a hearty bone-in dish serving three to four people, and a half size (759 yen) is also available.

A food culture unique to Shinshu, where people have lived alongside horses rather than cows.

Shinshu brand fish developed over ten years

Enjoy the blessings of the mountains such as deer, boar, and rabbit on a ceramic plate

Using fragrant buckwheat flour grown at the foot of the Northern Alps

Washed rice mixed with water and added wheat flour, then deep-fried. Enjoy it with the local dish 'Oil Miso.'

Sandwiched cheese with frozen tofu, wrapped in Shinshu pork and grilled. Please enjoy with burnt butter soy sauce.

The carp from Shinshu is said to be a 'medicinal fish' due to its high nutritional value and is raised in spring water, so it does not have a muddy smell. It is simmered sweetly and savory with local sake and soy sauce.

The main production areas of the famous Shinshu Yamato are Yamagata Village in the Chushin region and Matsushiro Town in the Hokushin region. Simple fried served with tamari mayo.

Crispy texture of Wakasagi, a specialty of Lake Suwa, the largest lake in Nagano Prefecture

Soul food of the Minami Shinshu region

A precious source of protein from the mountains of Shinshu

Slowly simmered horse offal with Shinshu miso and sake lees.