Uonuma, Minamiuonuma and Yuzawa towns in Niigata Prefecture are,
It is a gastronomic treasure trove nurtured by the rich natural environment.
Uonuma Koshihikari, one of the finest rice varieties in Japan.
Sake (sake breweries), produced from good quality rice and clean water, are also a source of pride in the region.
A popular local dish is the meltingly tender 'motsu' stew. In summer, sweet 'eight-coloured watermelon',
Fragrant 'mushrooms' (especially maitake) are in season in autumn.
A unique B gourmet dish in Minamiuonuma is kirizai-don, a bowl of rice mixed with natto and chopped vegetables.
And the original rice bowls, 'Maji-don', made from Koshihikari rice and elaborately designed by each restaurant, are a must-try when visiting the area.
We invite you to enjoy the rich food culture of Uonuma.
Koshihikari (variety of rice)
The Uonuma region is one of Japan's leading rice-producing regions, and the top quality brand of rice, Uonuma and Minami Uonuma Koshihikari, characterised by its stickiness, sweetness and lustre, is not only freshly cooked but also tastes outstanding cold. You can enjoy its taste in many restaurants in the region.
sake brewery
The Uonuma and Minamiuonuma regions are blessed with clean water and good quality rice, and are dotted with sake breweries producing excellent sake. Sake made using traditional methods ranges from dry to sweet, and each brewery offers a unique taste. Some facilities offer tastings and tours.
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In the Uonuma region, motsu-ni (stewed pork innards), fresh pork innards stewed in miso or soy sauce, is a popular local dish. It is characterised by its meltingly tenderness and lack of odour, and is ideal as an accompaniment to rice or as a snack. Each restaurant offers its own unique seasoning.
mushroom
The Uonuma region is blessed with a rich natural environment, where various types of mushrooms, such as maitake, shimeji and nameko mushrooms, grow wild and are cultivated. Uonuma maitake mushrooms are particularly fragrant and can be enjoyed in a variety of dishes such as nabe, tempura and cooked rice.
bowl of rice topped with slices of boiled vegetables
This is a bowl of rice topped with kirizai, a local dish from the Minamiuonuma region. Kirizai is a mixture of finely chopped natto, pickles, vegetables and nozawana greens, which mixes well with the rice and has a unique texture and flavour that whets the appetite. It is popular as an easy-to-eat B gourmet dish.
bowl of rice topped with boiled rice
Minamiuonuma City started this local gourmet meal to revitalise the local area. Restaurants in the city offer original rice bowls made from Uonuma Koshihikari rice, each with their own twist. There are many variations, from seafood bowls to meat bowls, and you can enjoy a bowl filled with the 'seriousness' of each restaurant.
watermelon
In summer, the Yairo watermelon, with its sweet and crunchy texture, is in season due to the large temperature difference between day and night. The watermelons from Yairo, Minamiuonuma City, are particularly famous for their high sugar content and freshness. They are a popular summer delicacy.
