| 1．Oyaki |
| Oyaki (おやき) is a Japanese dumpling made from a fermented buckwheat dough wrapped around a stuffing of Japanese vegetables, fruit, or anko bean paste and then roasted on an iron pan. The resulting bun is then either steamed or broiled and eaten hot. Oyaki are popular and widely available in Nagano Prefecture which is famous for the dish. |
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| 2．Bombyx mori |
| Bombyx mori, commonly known as the domestic silk moth, is a moth species belonging to the family Bombycidae. It is the closest relative of Bombyx mandarina, the wild silk moth. Silkworms are the larvae of silk moths. The silkworm is of particular economic value, being a primary producer of silk. The silkworm's preferred food are the leaves of white mulberry, though they may eat other species of mulberry, and even leaves of other plants like the osage orange. Domestic silk moths are entirely dependent on humans for reproduction, as a result of millennia of selective breeding. Wild silk moths, which are other species of Bombyx, are not as commercially viable in the production of silk. |
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| 3．Ginbuna |
| The ginbuna (Carassius langsdorfii), sometimes referred to as silver crucian carp or Japanese silver crucian carp, is a species of freshwater fish in the carp family (family Cyprinidae).[1][2] It is native to lakes and rivers in Japan.[3] |
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| 4．Cybister chinensis |
| Cybister chinensis is a species of diving beetle native to East Asia. It is predatory, feeding on tadpoles, small fish and aquatic insects, and adults are about 3.3–4.2 cm (1.3–1.7 in) long.[1] |
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| 5．Goheimochi |
| Goheimochi (Japanese: 五平餅) is a type of mochi made in the Chubu region of central Japan, specifically in Nagano, Gifu, and Aichi prefectures.[1] Unlike regular mochi it is coated with a type of sweet and sour sauce, usually composed of sugar, soy sauce, and mirin.[2] The mochi is then skewered and grilled. Goheimochi is typically made in one of two shapes: Waraji is shaped like a traditional sandal and rounded mochi is served on a skewer.[3] The mochi is usually only half-cooked so that some grains of rice remain, the rice is usually short-grain rice giving goheimochi a firmer texture compared to standard mochi.[4] |
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| 6．Buckwheat tea |
| Buckwheat tea, known as memil-cha (메밀차) in Korea, soba-cha (そば茶) in Japan, and kuqiao-cha (苦荞茶; 苦蕎茶) in China, is a tea made from roasted buckwheat.[1] Like other traditional Korean teas, memil-cha can be drunk either warm or cold and is sometimes served in place of water.[2][3] Recently, tartari buckwheat grown in Gangwon Province is popular for making memil-cha, as it is nuttier and contains more rutin.[2] |
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| 7．Nozawana |
| Nozawana (野沢菜), Brassica rapa L. var. hakabura) is a Japanese leaf vegetable, of the brassica family, a form of turnip greens. It is a biennial plant often pickled that has been cultivated in the Shin'etsu region, centered around the village of Nozawaonsen, Shimotakai District, Nagano Prefecture. It is of the same species as the common turnip and one of a Japanese variety of mustard leaf. |
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