GASTRONOMY
BLESSINGS FROM NATURE
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Wasabi -
Kanten
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Kori-Tofu
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The beautiful water and ingenuity of Nagano – SOBA
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An apple a day – Nagano’s APPLES
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A coincidence born in Winter – KORI TOFU
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Ichida-Gaki
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Apple
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The primary staple food – Nagano’s RICE
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Premium Japanese dried fruit – ICHIDA-GAKI
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Grapes
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Interview between the chefs Raphaël Hautmont and Kei Kobayashi
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The launch of ‘Nagano Reception’ in Paris, France, blending ingredients from Nagano and molecular gastronomy
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Essense of Nagano – Kei Kobayashi’s Message –
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World’s most delicate condiment – WASABI
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Gratitude and perservation – SHINSHU GIBIER
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Cuisine for the mind, body and soul – Kaori Endo
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Rice
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Soba
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Cuisine that elevates your wellbeing – Kazuma Chikuda
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Special Nagano Prefecture Menu at LE PETIT KELLER
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TASTE OF NAGANO Event at TENOHA MILANO
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Ripples of “NAGANO” through Jah - 3 WEEKS OF NAGANO in Copenhagen –
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SPECIAL MENU NAGANO PREFECTURE Blessing from Nature at MASU MASU
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Creation in France of a New Chocolate Made with Nagano Miso!
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Special Dinner by Chefs from Nagano Prefecture: “Nagano Soirée in Paris”
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Sake
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Water, Rice, People – Nagano’s SAKE
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NAGANO SAKE TASTING@TENOHA MILANO
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Depth of the Sake Experience – LY YOULIN
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Tsukemono (Japanese Pickles)
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Miso
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A flavorful, nutritious Japanese fermented food – MISO
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Delicate senses unique to Japan – TSUKEMONO
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Wine
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Sake -Sakamai-
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The diversity of Nagano Prefecture’s sake brought to life by water, rice, and the skill and senses of its people Vol.0
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The diversity of Nagano Prefecture’s sake brought to life by water, rice, and the skill and senses of its people Vol.1
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The diversity of Nagano Prefecture’s sake brought to life by water, rice, and the skill and senses of its people Vol.2
