Did you know that Shiojiri is a famous wine brewing area in One of the best in Japan? 】 Japan There are 400~500 Winery companies in Japan, Restrooms available about 80 of them are Restrooms available in Nagano Prefecture. Shiojiri City is the area with the largest Mr./Ms. Winery in Nagano Prefecture, Winery There are 15 companies. There are Winery that have been in business for more than 100 years since the Meiji era, and there are new Winery that were founded in Reiwa, Restrooms available each of the 15 companies produces wines with different personalities. In addition, Thereare in Shiojiri City, wine is also made at the high school, and there is an environment where students can learn about winemaking. The reason why the wine industry is so thriving is that the temperature difference between day and night is large due to the Elevation of 700M, the long daylight hours, and the soil is gravel and volcanic ash, making it the best environment for cultivation of grapes. High-quality wines are produced from high-quality grapes grown in this area. Among the wines made in Shiojiri, Merlot is particularly highly evaluated. In 1989, it even won a grand gold medal at a prestigious international competition. At the Shiojiri Winery Festa, which is Held in once a year Japan many visitors from all over the country visit drink all the wine in Shiojiri (laughs). Please try Shiojiri wine.

Creative Local cuisine "Chiba-san" What is Mr. Chiba...? This dish was devised based on the "sanga-yaki" in which fishermen in Samukawa, Chiba City, who supported Edo-mae, roasted fish caught on a boat with condiments and miso paste. Tataki, which is made by cutting ingredients such as fish and meat into small pieces, adding miso, green onions, large leaves, and ginger and pounding them with a knife, and "Namero," which is further finely pounded and eaten raw, is a creative local cuisine created by adding additional ingredients and cooking methods. When you come to Chiba City, please enjoy the "Chiba-san" created by famous restaurants in Chiba City with their unique personalities and ideas! < is a local fisherman who grills Tradition> At the end of the Edo period, fishermen's boats in Samukawa used to cook the fish they caught on board for a meal. Soy sauce spills out, so the seasoning was exclusively miso. It is said that the origin of "sangayaki" is a dish (tataki) made by pounding the caught fish with condiments and miso, dipping it in the back of the shamoji and roasting it over a fire. These dishes, which were invented by the fishermen of Samukawa who wanted to deliver the fish they caught to Edo while they were still fresh, out of the need for on-board cooking, are a valuable culture that tells us that Chiba supported "Edo-mae". (Written by Samukawa Shrine Ujiko Youth Association)