10/27/2026
Japan's Nagano Prefecture hosted a high profile event to showcase its culinary magics. Delicacies of Nagano, which is traditionally known as Shinsyu, are appreciated highly both in Japan and abroad. I had the pleasure of speaking at the opening of the event which was convened at Japanese Canadian Cultural Centre (JCCC)
Shinshu beef is soft and melts in your mouth. The shiny, finely marbled Nagano Premium Wagyu beef is of excellent quality and is mellow.
Nagano Prefecture is renowned also as a Japan’s premier grape-growing regions, celebrated for the exceptional quality and rich variety of its grapes. The prefecture offers an ideal "terroir"—the perfect natural environment for viticulture—possessing all the essential conditions, such as abundant sunshine and a significant temperature difference between day and night, to produce large, sweet grapes, giving its w**e superb quality as well.
Nagano's sake is characterized by its delicate and deep flavor, which is achieved through cold season brewing. Sake brewing is thriving in Nagano, taking advantage of the prefecture's clear water sources and cool climate, and sake with unique flavors is produced throughout the prefecture.
Koya-dofu is a traditional, health-promoting food that Nagano Prefecture is proud of accounting for over 90% of Japan’s total production. Its production process removes moisture and concentrates its nutritional content. Rich in plant-based protein, calcium, iron, and zinc, it is truly the ultimate "meat from the field." Koya-dofu has gained attention as a health food and "superfood" due to its "resistant protein", which is known to help lower cholesterol, suppress spikes in blood sugar, and promote lipid metabolism. Its unique, sponge-like texture allows it to absorb generous amounts of flavorful dashi, Japanese soup stock. When infused with this savory, rich broth, Koya-dofu releases a burst of delicious flavor with every bite.
CG Matsunaga
