Amazing Azumino: Home to Wasabi, Shinshu Soba, and Other Japanese Delights

Nestled amidst the verdant Northern Alps and just about 3.5 hours from Tokyo, Azumino (安曇野) in Nagano Prefecture (長野県) is a picturesque destination known for its stunning landscapes and vibrant food culture. 

With its abundant snowmelt from the Northern Alps and an inland climate perfect for cultivation, Azumino offers an array of delectable local delicacies, including wasabi, oyaki, and Shinshu salmon, among many others. 

This impressive variety of gourmet delights has made Azumino a favourite spot for both domestic and international visitors eager to savour its unique culinary offerings. In this article, we’ll have a look at the must-try dishes and local gourmet foods that highlight Azumino's rich gastronomic heritage and culinary appeal. 

1. Wasabi (わさび)

Azumino is accountable for 90% of wasabi production in Nagano. | ©PhotoAC

Nagano Prefecture is Japan’s largest producer of wasabi (わさび), with over 90% of it grown in Azumino, a region blessed with an abundance of pure spring water from the Northern Alps, together with a unique alluvial topography. Although wasabi cultivation in Azumino has thrived since the Taisho Period (1912–1926), it remains a delicate process due to the plant’s need for pristine conditions. 

Most of the wasabi grown in Azumino is “sawa wasabi” (沢わさび), or water wasabi, cultivated in mineral-rich spring water from the nearby Alps, which contributes to its smooth texture and mellow richness, setting it apart from wasabi produced in other regions of the nation. Unlike wasabi from Shizuoka Prefecture, Azumino’s wasabi is primarily processed and distributed locally, making it a unique gastronomic experience for visitors with its refreshing and slightly sweet aroma. 

The watermills and natural scenery of Daio Wasabi Farm. | ©PhotoAC

Other than the mesmerising rural landscape framed by the Northern Alps, wasabi fields also make up one of the iconic landscapes of Azumino. Visitors looking for a deep dive into the wasabi culture of Azumino can head to Daio Wasabi Farm (大王わさび農場), a sprawling 15-hectare facility, offering a chance to explore the perfectly spaced wasabi fields fed by pristine streams. 

Visitors can wander through the various walking trails and visit the famous watermills featured in Akira Kurosawa’s 1990 film, “Dreams” (夢), or even partake in a peaceful rafting trip along the Tade River in summer. Here, you can also sample a variety of wasabi-themed delicacies, including wasabi soba, croquettes and even wasabi curry!

For those feeling adventurous, the farm’s wasabi soft-serve ice cream is a must-try. The blend of Azumino’s stunning landscapes and its top-quality wasabi makes Daio Wasabi Farm a key destination for food lovers and nature enthusiasts alike. 

2. Shinshu Soba (信州そば)

Shinshu soba, a renowned culinary delight of Nagano Prefecture. | ©PhotoAC

When it comes to Azumino’s culinary treasures, Shinshu soba (信州そば) stands out as a quintessential local dish. Known for its cool climate, Nagano Prefecture (old name Shinshu) is Japan's largest producer of soba (そば), or buckwheat noodles. So integral is Shinshu soba to the region that only soba containing at least 40% buckwheat can carry the name. 

Azumino, in particular, offers a range of distinctive Shinshu soba experiences. The region’s elevated terrain, with its sharp temperature contrasts between day and night, promotes the perfect maturation of starch in the buckwheat, producing flavourful soba flour. The taste and texture of the noodles is further elevated by the pure spring water that Azumino is blessed with, which is celebrated as one of Japan’s “100 Famous Waters”.

Soba flowers blooming in summer. | ©PhotoAC

In addition to indulging in the finest Shinshu soba that Azumino has to offer, visitors can also partake in a hands-on soba-making experience guided by a local soba master. Discover how the region’s stunning natural surroundings have shaped the centuries-old art of soba-making while delving into the rich culinary traditions of this beloved specialty. The opportunity to taste your own freshly made soba, accompanied by crisp tempura, will make for an unforgettable experience for any visitor.

3. Oyaki (おやき)

Oyaki stuffed to the brim with nozawana. | ©AdobeStock

A traditional dish and beloved soul food of Nagano Prefecture, oyaki (おやき) is unique to the mountainous regions of Shinshu, where rice cultivation is challenging. Crafted by kneading dough from wheat, buckwheat, rice, or millet flour, it is filled with various ingredients and cooked over a hearth. Likely to have originated as a staple food in regions like Ogawa Village where farmers had to rely on alternative grains, oyaki boasts a long history, with origins stretching as far back as the prehistoric Jomon Period.

Traditionally, oyaki was ash-baked, cooked over a hearth, and then steamed in the warm ashes, serving as an important preserved food which farmers could consume during work breaks. Today, it is prepared using various methods, such as baking, steaming, and frying. The fillings are equally diverse, ranging from savoury ingredients like nozawana (野沢菜), miso (味噌), and eggplant (茄子), to sweeter alternatives such as red bean paste and cream cheese.

Traditional technique of ash-baking. | ©PhotoAC

Today, oyaki continues to be a cherished comfort food in Nagano, providing a flavourful taste of local heritage. In the Azumino area, there are unique variations of this dish, including those cooked using the traditional ash-baking technique, preserving the dish's authentic, hearty taste. Its versatility shines through with a wide range of ingredients and cooking methods, making it a popular choice both as a snack and a souvenir. 

4. Shinshu Salmon (信州サーモン)

Shinshu salmon, a brand of fish unique to the landlocked prefecture of Nagano. | ©PhotoAC

Developed almost a decade by the Nagano Prefectural Fisheries Experimental Station (長野県水産試験場) in Azumino City (安曇野市), the Shinshu salmon (信州サーモン) is a unique fish resulting from the crossbreeding of a female rainbow trout and a male brown trout. The project began in 1994 with the goal of cultivating a fish suited to thrive in Nagano's landlocked environment, and after successful trials, the new variety entered the market in 2005. 

Named for its salmon-like appearance—featuring a silvery body and vibrant red flesh—Shinshu salmon is acclaimed for its exceptional taste. It is also notable for being the first fish in Japan to be bred using chromosome manipulation.

The versatility of Shinshu salmon allows it to be used in various dishes. | ©AdobeStock

Shinshu salmon is known for its finely textured, crimson flesh and moderate fat content, providing a rich, melt-in-the-mouth experience with minimal fishiness. Its versatility makes it suitable for a wide array of dishes, from Japanese sashimi to Western carpaccio and Chinese cuisine. 

All Shinshu salmon are female, and without the need for a spawning season, the energy that would normally go into spawning is instead, redirected to enhance the fish’s rich flavour and texture, which is kept consistent all year-round. This results in a premium delicacy that is featured in high-end hotels, restaurants, and inns throughout Nagano, showcasing the region’s innovative advancements in aquaculture.

5. Shinshu Premium Beef (信州プレミアム牛肉)

Marbling on the Shinshu Premium Beef. | ©PhotoAC

Nagano Prefecture, celebrated for its pristine environment and exemplary livestock farming practices, offers a premium beef known as Shinshu Premium Beef (信州プレミアム牛肉). This designation does not refer to a specific breed but to beef that meets stringent standards established by the prefecture. 

Excellent livestock farming practices and environment reduce stress on the cattles. | ©PhotoAC

To qualify, cattle must be raised on farms certified as "Shinshu Anshin Agricultural Products” (信州あんしん農産物), which involves comprehensive hygiene management, bacterial testing, and the assignment of individual identification numbers to each cattle to ensure traceability and quality control. This rigorous process ensures that the beef is both high quality and safe for consumption.

Shinshu Premium Beef is recognized for its exceptional softness, melt-in-the-mouth texture, rich flavour, and characteristic aroma, achieved through high standards in both oleic acid content and marbling (BMS scale). Additionally, it has health benefits, such as reducing bad cholesterol levels. 

The high quality Shinshu Premium Beef is recognized for its high standards in both oleic acid content and marbling, boasting a tender and flavorful taste. | ©Azumino City

For a delightful experience with Shinshu Premium Beef at home, try preparing sukiyaki (すき焼き) using sliced ribeye to savour its rich taste. To highlight the beef’s natural flavours and aroma, you can also choose to season with Azumino wasabi and rock salt. No matter what the dish, Shinshu Premium Beef will taste exquisite and tender thanks to its marbling.

6. Sake and Wine (日本酒とワイン)

Winery in autumn. | ©PhotoAC

A trip to Azumino wouldn’t be complete without trying the exceptional alcoholic beverages it has to offer. Renowned for its clean and clear water from the towering mountains of the surrounding Northern Alps, the region of Azumino is also well-known for the production of top-quality sake (日本酒) and wine.

Sake (日本酒)

Sake rice used for making sake. | ©AdobeStock

Home to 78 sake breweries, Nagano is known for being the second largest sake producing region in Japan, following Niigata Prefecture. The region's expertise in sake brewing dates back to ancient times, with significant research on sake rice (酒米) and yeast leading to the emergence of several sake rice varieties that can withstand the brewing and sake production process. 

Using "Hitogokochi” (ひとごこち) and "Miyamanishiki” (美山錦) sake rice grown with the pristine alpine waters of Azumino, Suien (酔園) originated as a brewery in the late Edo Period, boasting a rich 200-year history of sake craftsmanship. Dedicated to delivering authentic, high-quality sake, "Suien Maboroshi no Sake” (酔園 幻の酒) is renowned for its smooth texture, clean flavour, and refreshing aroma. Evoking the dreamlike purity of Azumino's crystal-clear streams fed by the Northern Alps, this sake embodies a dedication to both flavour and tradition.

Wine

Grapes in a winery in Azumino, farmed for winemaking. | ©PhotoAC

Recognised as one of Japan's premier wine-producing regions, Nagano Prefecture comes second only to Yamanashi Prefecture. Its winemaking roots stretch back as far as the Meiji Period (1868–1912) when winemaking was promoted by the government to boost the industry. Initially known for cultivating American grape varieties, the region transitioned to European grapes such as Merlot in the 1970s. This shift gained international recognition when a Kikyogahara Merlot won a gold medal in 1989, putting Nagano on the global wine map.

Founded in 2008, Azumino Winery (安曇野ワイナリー) boasts their premium wines crafted from rich, flavourful grapes cultivated on-site, grown with the blessing of the surrounding alps, excellent drainage and sunlight exposure, achieving a perfect balance of sugar and acidity. Offering a wide range of refined wines brewed from Merlot and Chardonnay varieties, Azumino Winery aims to deliver wines that capture the essence of Azumino’s unique terroir. 

Why not embark on a winery tour to discover your favourite wine while soaking in the breathtaking panoramic view of the majestic Japan Alps that stretches before you?

Getting to and around Azumino 

Looking to visit Azumino? From Tokyo, it takes about 3.5 hours to get to Azumino in Nagano. First, hop on the Limited Express AZUSA from Shinjuku Station and alight at Matsumoto Station (typically about 2 hours 45 minutes). From Matsumoto Station, take the local Oito Line and alight at Hotaka Station (typically about 30 minutes). 

JR EAST PASS (Nagano, Niigata area)

The JR EAST PASS (Nagano, Niigata area) and usage area. | ©JR East

The JR EAST PASS (Nagano, Niigata area) offers a convenient way to explore Azumino and beyond. Priced at ¥27,000 (as of October 2024), this pass provides 5 consecutive days worth of unlimited travel on JR East lines, shinkansen routes, limited express trains, and selected non-JR lines within the designated area. It allows travellers to easily journey from the bustling metropolitan of Tokyo to the scenic and cultural highlights of the Nagano and Niigata regions. 

Joyful Train Resort View Furusato

Resort View Furusato. | ©JR East Nagano Branch

For a more nostalgic experience, hop aboard the Resort View Furusato (リゾートビューふるさと) Joyful Train, which runs from Nagano Station (長野駅) to Minami-Otari Station (南小谷駅). 

This luxurious sightseeing train offers spectacular views of Shinshu's rural landscapes and alpine vistas through large windows and comfortable reclining seats, making brief stops for you to hop on and off the train for short breaks at Obasute Station and Hotaka Station! Glide through picturesque scenery, taking in the serene beauty of the region’s mountains, clear waters, and lush greenery as you discover the beauty of Shinshu.

Enjoy a gastronomic experience in Azumino 

A treasure trove of culinary delights await in Azumino. | ©Azumino City

Reflect the region's dedication to top-quality food, where fresh ingredients and traditional methods come together to create unforgettable flavours, from wasabi to Shinshu salmon and Shinshu soba, every dish in Azumino embodies the area's commitment to excellence, offering visitors a true taste of Azumino's finest culinary traditions.

Enjoy wasabi products and Shinshu salmon at JAPAN RAIL CAFE Singapore!

The Azumino City Fair is held at JAPAN RAIL CAFE Singapore this October 2024! | ©JAPAN RAIL CAFE Singapore

If you live in Singapore and can’t wait to taste the goodness of these Azumino delights, good news! JAPAN RAIL CAFE Singapore is hosting the Azumino City Fair in October 2024, which features a range of wasabi products, alcohol from Suien, and a special menu in collaboration with Azumino City. 

Spice up your life with all-things wasabi from Daio Wasabi Farm, like Wasabi Hachimi and Wasabi Langue de chat, and satisfy your salmon cravings with the Shinshu Salmon Don, filled with chunks of Shinshu Salmon and wasabi leaves from Daio Wasabi Farm. 

For more info, visit JAPAN RAIL CAFE Singapore’s Facebook/Instagram.

This article was written in collaboration with the Azumino Tourist Association.

Header image credit: AdobeStock