Minami Uonuma City, featured this time, is a heavy snowfall area rarely seen in the world. The accumulated snowfall from the end of November exceeds 10m, and a snow wall exceeding 3m is formed in the mountains. The wisdom and ingenuity of living in this closed winter are overflowing with people’s lives, taking advantage of the harsh coldness and high humidity peculiar to the inland snowy country, and various ideas for eating limited ingredients deliciously.
You can experience the food culture of “preservation” and “fermentation” that is still inherited in Akasaka, Tokyo, while evolving independently in each region and home.

■Gift set from Minami Uonuma, a town of fermentation and preservation
Minami Uonuma’s charm is a set consisting of Koshihikari rice balls from Minami Uonuma, miso soup using plenty of snowy vegetables, two types of ate of fermentation and preservation of lees pickled cheese and nanban miso, and a comparison of sake drinks from Minami Uonuma 3 brewing 500 Special menu that can be enjoyed with one yen coin. Available with a limited 10 meals.

■Mochi pork loin sauteed with salt
Mochi pork, which is characterized by the freshness and softness of “Kime”, is carefully sauteed by pickling in salt koji overnight.

■Potato croquette in snow room
Homemade croquettes using potatoes preserved in the snow room. A gem that leaves a feeling of comfort and feels the goodness of the material.

■Hakkaisan salmon carpaccio ~ Laying fermented and fermented double sauce ~
Hakkaisan salmon with a crisp texture that can be grown 1.5 times longer than usual is sprinkled with a refreshing sauce using yogurt and miso.

■Sautéed sautéed Shiitake mushrooms
The stalks are simply baked with olive oil lids so that you can enjoy the condensed umami of Yairo Shiitake, a specialty of Uonuma.