ABOUT
NAGANO
THE
HEART
OF
JAPAN
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Rooted in deep nature & rituals
HIDDEN GEMS
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Essense of Nagano – Kei Kobayashi’s Message –Gastronomy -
Sake -Sakamai-Gastronomy -
WineGastronomy -
GrapesGastronomy -
SobaGastronomy -
AppleGastronomy -
RiceGastronomy -
MisoGastronomy -
Tsukemono (Japanese Pickles)Gastronomy -
Ichida-GakiGastronomy -
Kiso ShikkiArts & Crafts -
OrokugushiArts & Crafts -
Iida MizuhikiArts & Crafts -
Uchiyama GamiArts & Crafts -
SakeGastronomy -
Kori-TofuGastronomy -
KantenGastronomy -
WasabiGastronomy
EDITORIAL:Nagano beneath the surface
UNEARTH
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The Coexistence of Nature and Humanity – “Satoyama”Scenic Discovery -
Blessings of the Forest – SHINRIN-YOKUScenic Discovery -
Delicate senses unique to Japan – TSUKEMONOGastronomy -
Premium Japanese dried fruit – ICHIDA-GAKIGastronomy -
The primary staple food – Nagano’s RICEGastronomy -
A flavorful, nutritious Japanese fermented food – MISOGastronomy -
A warm, close community – ONSENScenic Discovery -
Gratitude and perservation – SHINSHU GIBIERGastronomy -
Connecting Hearts – IIDA MIZUHIKIArts & Crafts -
The world of pure white UCHIYAMA GAMIArts & Crafts -
An onliving artistry – OROKUGUSHI・KISO SHIKKIArts & Crafts -
Finding beauty in life – MATSUMOTO FURNITUREArts & Crafts -
World’s most delicate condiment – WASABIGastronomy -
Water, Rice, People – Nagano’s SAKEGastronomy -
A coincidence born in Winter – KORI TOFUGastronomy -
An apple a day – Nagano’s APPLESGastronomy -
The beautiful water and ingenuity of Nagano – SOBAGastronomy
EDITORIAL: Shaping the connection
AFFINITY
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The launch of ‘Nagano Reception’ in Paris, France, blending ingredients from Nagano and molecular gastronomyGastronomy -
Interview between the chefs Raphaël Hautmont and Kei KobayashiGastronomy -
The diversity of Nagano Prefecture’s sake brought to life by water, rice, and the skill and senses of its people Vol.2Gastronomy -
The diversity of Nagano Prefecture’s sake brought to life by water, rice, and the skill and senses of its people Vol.1Gastronomy -
The diversity of Nagano Prefecture’s sake brought to life by water, rice, and the skill and senses of its people Vol.0Gastronomy -
SPECIAL MENU NAGANO PREFECTURE Blessing from Nature at MASU MASUGastronomy -
Ripples of “NAGANO” through Jah - 3 WEEKS OF NAGANO in Copenhagen –Gastronomy -
TASTE OF NAGANO Event at TENOHA MILANOGastronomy -
Special Nagano Prefecture Menu at LE PETIT KELLERGastronomy -
Cuisine that elevates your wellbeing – Kazuma ChikudaGastronomy -
Depth of the Sake Experience – LY YOULINGastronomy -
Sustainability, circulation, and life – KYOGI ‘SHIKI’Scenic Discovery -
NAGANO SAKE TASTING@TENOHA MILANOGastronomy -
Cuisine for the mind, body and soul – Kaori EndoGastronomy
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2024-11-18A dinner pairing Nagano’s local ingredients with its sake, prepared by chefs from Nagano Prefecture, was held in Paris, France.
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2024-11-10Frédéric Cassel, President of Relais Dessert and renowned pastry chef, along with molecular gastronomy researcher Raphaël Haumont, have developed fantastic chocolates using an essential ingredient from Nagano’s terroir: Shinshu Miso.
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2024-06-30Participating in the French event “Japan Tours Festival” in Tours, France
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2024-03-10Creating a temporary menu featuring Nagano products at the modern izakaya “MASU MASU” in Milan, Italy, within “TENOHAMILANO,” a venue dedicated to Japanese culture.
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2024-03-04– 3 Weeks of Nagano in Copenhagen –
Creating a temporary menu featuring Nagano products at the restaurant “Jah Izakaya & Sake Bar” in Copenhagen, located in a lively area known for its bars and restaurants.
(Link) https://www.nagano-brand.net/jp/3weeksofnagano_editorial