Nagano Prefecture's Kyoho production volume is number one in Japan. Above all, Hide -Garden was planted in 1958 and has a "mother's tree", which is 68 years old this year, and is a creator of the Eastern Kyoho in color, taste and aroma. Currently, more than 15 varieties, including Kyoho, are cultivated.

Kijima Hiramura is a famous rice production area that has won the Gold Award for nine consecutive years at the “US / Taste Analysis Contest: International Tournament”. The sweets made of rice flour of Kijima square meters realize the ideal texture of moist and fluffy by incorporating a moisturizing method using airflow crusher.

Nagano Prefecture's apple production is the second largest in Japan after Aomori Prefecture. Above all, Kawakami Farm does not use herbicides, but also has processed products such as straight juice, which squeezes fresh fruits and jams using sugar beet sugar, and is particular about safe and secure.

Miso is a fermented food and a traditional Japanese seasoning. Shinshu Miso in Nagano Prefecture, which uses rice koji for koji, boasts nearly 50 % share nationwide. The company works hard to manufacture, with the words of the first factory manager, "Brewing is a personality," where the attitude of the creator appears in the taste.

Original products of all 200 items such as dressing, seasoning, pasta sauce, fruit processed products, and honey have very high repeater rates on the Tokyo metropolitan area and EC sites. Every year, it flexibly responds to consumer needs, including introducing 20 to 30 new products a year.

As you can see, the company's motto, "Let's bloom," aims to make one and only products so that each employee has a high aspirations, so that there is no same flower as one. Provides dreamy products, such as "Illustration Croquette", which draws original pictures and illustrations on croquettes.

The history of Obu chestnut dates back to the Muromachi period (1336 to 1573), and was protected as a donation to the Shogunate in the Edo period. The Kurian -flavored hall, which was founded in the late Edo period, is still sticking to traditional manufacturing methods and continues to make chestnut confectionery.

Summer strawberries are produced from June to November, and are cultivated in cool areas such as Hokkaido, Nagano and Aomori prefectures in Japan. Although the production volume is low and the taste is inferior to winter strawberries, "Ayatsu", which has a rich aroma and high sugar content, is a gem that overturns the concepts so far.

Bake domestic eels purchased from Aichi Prefecture carefully in the store. The rice has a glutinous rice from Azumino, which is compatible with Kabayaki, and the sauce is a secret sauce that has not changed since its inception. Exquisite size that you can enjoy luxury ingredients more easily.

Iizuna -cho, where apple cultivation began in the middle of the Meiji era, is suitable for fruit tree cultivation, such as long sunshine hours and large day and night temperature difference. The company in Iizuna -cho cultivates more than 15 varieties, including Fuji and Tsugal, and also manufactures processed products such as juice and jam.

A jelly confectionery made of fruit juice, which is squeezed in Japanese fruits such as apple, peach, grapes, and Ash, such as Nagano prefectures and other Japanese fruits in the factory. In the agar, Nagano Prefecture boasts the first place in production, and is based on seaweed, called Amakusa (Tengusa).

Suzaka City, where the temperature difference between day and night has a large temperature and spreads well -drained fan, has conditions suitable for fruit tree cultivation, and fruit accounts for about 80 % of agricultural production. The beer that makes use of the fruit is felt straight, sterilized, and can be distributed at room temperature.