A representative local dish of Nagano. In Nagano, where there is a large difference in temperature between day and night, delicious soba with well-ripened starch can be grown. Start your day with a delicious bowl of fragrant, authentic Shinshu soba and experience the charm of this region.

Nagaimo, grown in the fertile volcanic ash soil of Nagano, is characterized by its strong stickiness and elegant sweetness. Tororo soup with dashi stock has a nostalgic taste that will warm your heart. Enjoy it over Shinshu soba noodles or warm rice.

This luxurious curry is made using SPF pork from Hakuba, which is raised under strict hygiene management and fed spring water from the Northern Alps. The mellow flavor and aroma of spices will whet your appetite.

This gently sweet pastry, made of rectangular bread with white cream sandwiched between, was created about 60 years ago. Since its creation, it has spread throughout Nagano and is sold in many bakeries and supermarkets throughout the prefecture. It has now become a popular soul food of Nagano.

They use the clear water from Gentaro Spring, one of Hakuba's three springs (Futamata Spring, Gentaro Spring, and Kusugawa Spring), salt from Shimamars, Okinawa, and island sugar from Amami. They use a variety of bread yeasts, from seasonal fruits to commercially available yeast. They make fluffy, soft, and delicious bread without using any yeast food or dough improvers.

Shinshu Sudo Farm was established with the desire to let more people experience the deliciousness of fruits produced in Shinshu and to create "delicious smiles." Please try our jams, which are made by carefully examining each ingredient and arriving at a combination after much trial and error.