Must-Try Dishes and Local Specialties In Nagano
Nagano is not only known for its snow-capped peaks and historic temples, it is also a paradise for food lovers. With its fresh mountain produce and rich culinary traditions, the region offers a variety of mouthwatering dishes that reflect its unique culture and climate. If you are planning a visit, be sure to come hungry and explore the local specialties in Nagano.
Shinshu Soba (Buckwheat Noodles)
One of the most famous local specialties in Nagano is Shinshu soba. The name “Shinshu” refers to the former name of Nagano Prefecture, a region long known for its ideal conditions for cultivating buckwheat. Thanks to the cool climate and pristine mountain water, Nagano produces some of Japan’s finest buckwheat noodles.
Soba cultivation in Nagano dates back to the Edo period (1603–1868), when buckwheat became a vital crop in mountainous areas where rice was difficult to grow. Over time, soba-making evolved into a cherished culinary tradition, with Nagano developing its own techniques and flavour profiles.
Today, Shinshu soba is celebrated for its nutty aroma, smooth texture, and refreshing taste. Whether enjoyed cold with dipping sauce (zaru soba) or served hot in a fragrant broth, this dish is a must-try for any food lover.
Oyaki (Stuffed Dumplings)
Oyaki originated as a practical solution for rural communities in Nagano’s mountainous regions, where rice was scarce and wheat or buckwheat was more readily available. Dating back hundreds of years, these dumplings were traditionally cooked over an irori (sunken hearth), which gave them a slightly smoky, toasted flavour. They were also commonly used as portable snacks for travellers and field workers.
Made from fermented buckwheat or wheat dough, oyaki are filled with a variety of ingredients such as seasonal vegetables, pumpkin, or sweet red bean paste. Whether grilled or steamed, these hearty dumplings offer a taste of Nagano’s countryside and remain a beloved comfort food and popular street snack.
Nozawana-zuke (Pickled Greens)
A classic side dish in Nagano households, Nozawana-zuke is made by pickling Nozawana, a leafy green mustard vegetable native to the region. Slightly salty with a pleasant tang, these pickles are a staple on local dining tables and are typically served with steamed rice, miso soup, or as part of a traditional Japanese breakfast.
Source: Asian Inspirations
The origins of Nozawana-zuke trace back to the hot spring village of Nozawa Onsen during the Edo period. It is said that a feudal lord brought the seeds of a Kyoto mustard plant to the area, where the crop thrived in Nagano’s cool climate and mineral-rich soil. Over time, locals developed a method of preserving the harvested leaves through pickling—a practical way to store vegetables during the harsh winter months.
Today, Nozawana-zuke remains an essential part of Nagano’s culinary identity. Families often have their own pickling recipes, passed down through generations, and the dish continues to be enjoyed for its crisp texture and refreshing flavour.
Sanzoku-yaki (Fried Chicken)
Crispy, juicy, and packed with flavour, Sanzoku-yaki is another one of Nagano’s favourite local comfort foods.This hearty dish consists of large pieces of chicken—typically thigh or breast—marinated in a mixture of soy sauce, garlic, and ginger, then coated in flour or potato starch and deep-fried until golden brown.
Source: TAKA’s Kitchen
The name “sanzoku” translates to “bandit,” and while the origins of the term are debated, one suggests that the dish is so bold and filling that it’s “bandit-style”—something hearty enough to satisfy a mountain outlaw. Others say it refers to the “wild” style of eating big pieces of fried chicken with your hands.
Sanzoku-yaki is especially popular in Shiojiri City, in southern Nagano Prefecture, where it is considered a local specialty and even celebrated at food festivals. Unlike karaage (Japan’s more commonly known bite-sized fried chicken), sanzoku-yaki is made with whole cuts of chicken, giving it a more rustic and satisfying appeal.
Today, you will find Sanzoku-yaki in izakayas, local restaurants, and even bento boxes throughout the region. Served with shredded cabbage, lemon, or rice, it’s a must-try dish that showcases Nagano’s down-to-earth, flavourful food culture.
Gohei Mochi
Gohei Mochi is a local treat you won’t want to miss. This humble yet flavourful snack is made from pounded rice that’s shaped into oval or round patties, skewered on sticks, and grilled over an open flame. What makes it special is the sweet and savoury glaze—typically a blend of miso, soy sauce, sugar, and ground nuts like walnuts or sesame, which caramelises slightly when grilled, giving it a toasty, nutty aroma and rich umami flavour.
The origins of Gohei Mochi trace back to the Edo period (1603–1868), when it was offered at mountain shrines as a sacred food. The name “Gohei” comes from gohei, the paper streamers used in Shinto rituals, which the skewers are said to resemble. Traditionally made during special occasions to pray for good harvests and family well-being, it gradually became a beloved regional specialty, particularly in rural communities where rice was a precious staple.
Nagano’s food scene is a hidden gem waiting to be explored. These local specialties in Nagano are must-tries for any foodie. Be sure to add these must-try specialties to your travel itinerary!
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