Sweetened cooked freshwater fish
Sweetened, smoked, and salt-grilled freshwater fish including char, trout, and rainbow trout reared in the Tadachi district.
Akatatsu-zuke (Pickled red taro stem)
“Akatatsu” is salt pickled red taro stems, and a Nagiso specialty. Also known as “Zuiki-zuke”, it is a seasonal product available from October through February.
“Kakizore Miso” is a country-style miso paste made from local soybeans and Koshihikari rice. It is produced and sold by “Iwakura Muraokoshi (Entrepreneurial) Association”, formed by volunteers in the Iwakura district. It has a limited production run of approx. 7 tons per year. We sell by appointment in November each year. * Product sales price includes tax (excludes postage).
Kumazasa (kuma bamboo grass) tea and matatabi (catnip) tea
In the fall, we harvest wild kumazasa growing deep in the mountains of the Southern Area of Nagano Prefecture and grind them while they are still fresh. Our easy-to-make “Kumasasa powdered tea” and healthy, herb-blended “Miyamasasa” have both become popular souvenirs.
Kiso is known for its delicious soba. The taste of this dark, thick, hand-made soba is extraordinary.
Gohei-mochi (skewered rice cakes)
Made from slightly-mashed rice, grilled on sawara cypress skewers, then dipped in a special sauce made from walnuts, soy sauce and sugar. This regional specialty comes in two varieties (flat and round).
Kisoji Beer is made with water from Mt. Nagiso, one of the highest quality water sources in Japan. Its fresh taste will remind you of the area’s crisp air, clear sky, and lush green foliage - a genuine gift from Kiso's nature. It will bring total satisfaction to your body and soul.