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Norikura Kogen is a treasure trove of mountain treats. The pure ingredients found in nature are used, and there are many ways to overcome the harsh winters. The delicious food has been carefully preserved since ancient times and the food culture is rooted in the local community. If you visit Norikura, please try some of Norikura's special food, which is the result of the wisdom of living in the mountains from long ago.

We have made a list of must-try foods when you visit Norikura Kogen.

Delicacies of Norikura Kogen

Banjo soba

Bansho soba is a native buckwheat grown at an altitude of 1,200 to 1,300 meters above sea level in the Norikura Plateau. It is said that good buckwheat can be grown in a lean area with short hours of sunlight, and Norikura is an ideal place for buckwheat cultivation. In Norikura, where it is difficult to grow rice, buckwheat used to be the staple food instead of rice. There are many different arrangements of soba noodles made from buckwheat flour, such as oyaki and usuyaki.

Bansho soba (buckwheat noodles) are rare and scarce, and the best time to eat them is during the new buckwheat season in autumn. Toji Soba, served in a pot in the cold winter, is a local delicacy of Norikura. It will warm your body and soul.

・Soba Restaurant Nakanoya

・Soba Restaurant Gassho

・Seasonal food stall, Tyrol

❷花豆(gani-pea)

In Japan, flowering beans are grown mostly in Hokkaido and parts of Nagano Prefecture in highland areas. In the summer fields of Norikura, the red flowers of the flowering bean are very conspicuous. These red-flowered beans are generally called purple-flowered beans because they are purple with black spots, but some are white with black-purple spots. Some have black and purple spots on a white background. They are also called "Ganimame" by the locals.

Flowering soybeans make delicious cooked beans when simmered slowly over a long period of time. The larger the bean, the firmer the texture. They can be used for dessert, stir-fried with salt, or used as an ingredient in oyaki. Enjoy the taste at your hotel or restaurant.

❸ Banjo cucumber

Bansho cucumbers are certified as a traditional vegetable of Shinshu. It is harvested only during a short period from late July to early September, so it is rarely sold in the market. Bansho cucumbers are rare and can be eaten raw or lightly pickled. They are soft and sweet, and the seeds in the center are soft like jelly. It is a cucumber with an interesting texture.

When bansho cucumbers grow too large, their skins turn brown and ripen. When this happens, farmers do not harvest them, but leave them as they are until late fall. This is to harvest the seeds for the next year. In this way, the seeds of "banjo cucumbers" have been preserved by each family in Norikura from generation to generation. When the Bansho cucumbers are ready to be harvested, you can find them at inns that have their own fields or at souvenir stores in Norikura Kogen.

❹Mushrooms

In the fall, people in Norikura gradually begin to get restless. This is because they are waiting for the right time to go out to the mountains to gather their delicacies. The time of year brings the appearance of mountain gems such as jicobo, ricobo, karamatsu mushrooms (iguchi and amitake), matsutake mushrooms (tsugatake), nameko mushrooms, chaname mushrooms (chanametake), and kurimake mushrooms, one after another.

Visit Norikura Kogen during the delicious mushroom season. Tasting the bounty of the wild mountains will leave you with a sense of deep relaxation and luxury.

Norikura Kogen is a national park and privately owned land, so collecting is prohibited to the general public.

❺ wild vegetables

Spring wild vegetables begin to appear one after another as the snow covering the ground melts. Starting with butterbur sprouts, we can find a variety of wild vegetables in Norikura, such as taranome (Arachis hypogaea), gyoja garlic, kogomi (a type of sesame), warabi (a type of bracken), koshi-abura (a type of bean curd), udo (a type of udo), urii (a type of urchin), mizuna (a type of mizuna), yoshina (a type of sowbush) and buki (a type of blowfly).

Wild vegetables are a blessing from the mountains that can be seen, touched, and tasted with the aroma, and enjoyed with all five senses as the joy of spring finally arrives. With the joy of the budding season in their hearts, the people of Norikura go into the mountains, bring them back to their kitchens, and prepare them into a feast for their guests.

Norikura Kogen is a national park and privately owned land, so collecting is prohibited to the general public.

Sushi with Sushi Leaves

This delicious sushi is only available seasonally from July to early September, when wild grape leaves can be harvested. It is a local Norikura delicacy made with sushi rice and ingredients such as salted trout, and wrapped in mountain grape leaves. Because fresh grape leaves are used, you can enjoy it with a fruity aroma.

Grape leaf sushi, a traditional home-style dish in Norikura, is a must-try during the summer season. The eating places where it is usually available during this period areRest House TyrolHowever, there are some inns that can prepare it if you ask in advance. It is a wonder that even if you taste it for the first time, it tastes nostalgic.

❼ oyaki (yakiyaki)

Norikura oyaki is also called "yaiya. In the old days, buckwheat oyaki was made from buckwheat noodles and served with soy sauce or miso paste. Even after rice became available, it became a popular snack between farm work.

Nowadays, the batter is covered with natural colors, and the beautiful appearance of "Sai-Shoku Oyaki" has become one of Norikura's specialties. Ingredients include nozawana (field mustard), hana-mame (flower beans), kiriboshi-daikon (dried radish), potatoes, wild vegetables, mushrooms, and more. Please try the oyaki that has been carefully passed down from generation to generation in Norikura households.

The Sai-iroyaki are calledOkamisan Syokudoand "GiFT NORiKURA"If you would like to order in bulk or for local delivery, please contact the manufacturer, Norikura Umaimono Kobo, directly.

Handmade oyaki by mothers in Norikura
The life of Norikura can be seen. Handmade Oyaki with a Hearty Savor." Read the "Norikura Oyaki

❽Goat milk

What does Norikura have to do with goats? You may be wondering what Norikura has to do with goats. A long time ago in Norikura, goats were used to mow the grass on the property and drink goat's milk. Some people say that children of mothers who could not breastfeed grew up on goat's milk.

Today, goats are no longer kept in ordinary households, but at Bantoko Maryland, goats are raised in spacious pastures in a relaxed and loving manner. Healthy goat milk is used to make shaved ice (no sooner than ...and soft serve ice cream (Norikura BASE), Gelato (GiFT NORiKURAGoat's milk is one of Norikura's culinary delights that can be enjoyed during the summer months. Try the goat's milk, which has no odor and a refreshing aftertaste.