A nimono dish served for ceremonial occasions in Kiso area. It is made in a large pot with lots of ingredients such as saitoimo, shirataki, chickens, carrots, daikon, mushrooms, etc. flavored with soy sauce.
Katsudon with a sauce made of the local foodstuff of Komagane.
Kurobuta pork meets burdocks, and here comes a new specialty dish in Minamishinshu!
A don with cherry pink high-grade horsemeat. Such varieties are only in Nagano?
In the area in Kiso, not Chimaki and Kashiwa-mochi, but Hobamaki
A staple dish for celebrations
Event food in Otaki-mura and food for “Hare”