ABOUT
NAGANO
THE
HEART
OF
JAPAN
VIEW MORE
Rooted in deep nature & rituals
HIDDEN GEMS
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Essense of Nagano – Kei Kobayashi’s Message –Gastronomy
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Sake -Sakamai-Gastronomy
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WineGastronomy
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GrapesGastronomy
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SobaGastronomy
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AppleGastronomy
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RiceGastronomy
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MisoGastronomy
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Tsukemono (Japanese Pickles)Gastronomy
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Ichida-GakiGastronomy
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Kiso ShikkiArts & Crafts
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OrokugushiArts & Crafts
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Iida MizuhikiArts & Crafts
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Uchiyama GamiArts & Crafts
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SakeGastronomy
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Kori-TofuGastronomy
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KantenGastronomy
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WasabiGastronomy
EDITORIAL:Nagano beneath the surface
UNEARTH
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The Coexistence of Nature and Humanity – “Satoyama”Scenic Discovery
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Blessings of the Forest – SHINRIN-YOKUScenic Discovery
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Delicate senses unique to Japan – TSUKEMONOGastronomy
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Premium Japanese dried fruit – ICHIDA-GAKIGastronomy
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The primary staple food – Nagano’s RICEGastronomy
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A flavorful, nutritious Japanese fermented food – MISOGastronomy
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A warm, close community – ONSENScenic Discovery
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Gratitude and perservation – SHINSHU GIBIERGastronomy
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Connecting Hearts – IIDA MIZUHIKIArts & Crafts
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The world of pure white UCHIYAMA GAMIArts & Crafts
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An onliving artistry – OROKUGUSHI・KISO SHIKKIArts & Crafts
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Finding beauty in life – MATSUMOTO FURNITUREArts & Crafts
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World’s most delicate condiment – WASABIGastronomy
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Water, Rice, People – Nagano’s SAKEGastronomy
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A coincidence born in Winter – KORI TOFUGastronomy
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An apple a day – Nagano’s APPLESGastronomy
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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
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Interview between the chefs Raphaël Hautmont and Kei KobayashiGastronomy
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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.2Gastronomy
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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.1Gastronomy
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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.0Gastronomy
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SPECIAL MENU NAGANO PREFECTURE Blessing from Nature at MASU MASUGastronomy
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Ripples of “NAGANO” through Jah - 3 WEEKS OF NAGANO in Copenhagen –Gastronomy
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TASTE OF NAGANO Event at TENOHA MILANOGastronomy
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Special Nagano Prefecture Menu at LE PETIT KELLERGastronomy
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Cuisine that elevates your wellbeing – Kazuma ChikudaGastronomy
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Depth of the Sake Experience – LY YOULINGastronomy
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Sustainability, circulation, and life – KYOGI ‘SHIKI’Scenic Discovery
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NAGANO SAKE TASTING@TENOHA MILANOGastronomy
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Cuisine for the mind, body and soul – Kaori EndoGastronomy
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2024-11-18Hosting a special collaborative dinner with a chef from Nagano in Paris
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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 -
2024-02-08Organizing a meeting between molecular gastronomy researcher Raphaël Hautmont and the 3-starred restaurant “K E I” chef Kobayashi Kei for a project promoting the culinary charms of Nagano.