Recommended food of Suwa

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The natural water flowing from Yatsugatake and Kirigamine, the large temperature difference between day and night, and the clear air, along with the high amount of sunny days and the cool climate unique to land above 1,000m bring a diverse and rich food culture.

There are many buckwheat fields around Yatsugatake where there is a large temperature difference between day and night and a well-drained area.
There are many famous soba noodle shops that use only buckwheat flour from Yatsugatake, where you can enjoy various types of soba.
The scenery of buckwheat flowers spread against the backdrop of Yatsugatake is a feature of the early autumn.

Okaya City is home to many specialty stores as the “eel town” source of the Tenryu River.
It features a unique local process that incorporates both Kanto style, which gives the texture of the eel body a fluffy finish, and Kansai style, which makes the outer skin crispy.

Taking advantage of the cold and dry climate, “kanten” (agar), which is made by freeze-drying stewed seaweed in the sun, is a traditional food culture of the region that has been nurtured for a long time.
The Suwa area is the only existing natural kanten-producing area in the world.
High quality kanten is also used in Japanese confectionery at famous stores.

8Peaks BREWING is a new brewer established in Chino City in 2018 which produces beer using hop produced near Yatsugatake.

Ham and sausage made by the second generation of a well-established restaurant with locally grown brand pork known as “Suwa biton”, using only local ingredients.
It is a new brand created by a gold medalist craftsman in the international meat contest held in Germany.