Niigata– tax –

A famous dumpling store that has been in business since 1902. The shop offers a variety of products with deep flavors, including Niigata's famous sasa-dango (bamboo grass dumplings), which are made using not only local ingredients but also traditional methods. The main store is located in Miyamoto-cho, Nagaoka City, where you can enjoy the tranquil scenery of the countryside as well as the sweets.

Greengrocer "Hangoubei" is a brand born from "Nojima Shokuhin", a fruit and vegetable wholesale and processing company in Sanjo City founded in 1811. The company handles pickles, prepared foods, and produce using fresh vegetables from Niigata, the largest consumer of fresh vegetables in Japan. With the concept of “developing products that will energize Niigata's agricultural producers and deliver Niigata's delicious vegetables to the rest of the country,” the company has created a variety of products using local vegetables. Particularly popular is the "Grocery Store Dressing Series". These products are made from 100% vegetables and fruits grown in Niigata Prefecture, with no chemical seasonings, synthetic preservatives, or synthetic coloring added. There are many ways to enjoy them. You can find the product that suits you best.

A famous sushi restaurant that received two stars in the “Michelin Guide Niigata 2020 Special Edition”. With the desire to “express Niigata with all our heart and soul,” 90% of the fish, rice, and seasonings are all from Niigata. The owner, Mr. Honma's strong belief is evident. The sushi is exquisite, with every detail taken care of to enhance the flavor of the ingredients. This is definitely a restaurant where you can enjoy the taste of Niigata.

Unlike conventional millefeuille, Paris Pie's millefeuille can be eaten with the hands. The millefeuille, which is carefully made to order, is crispy and full of air. The special cream inside has a luxurious aroma and deep flavor, and is a perfect match for the pie crust. Not only simple creams, but also a wide variety of creams such as raspberry, chestnut, and green tea are available. We hope you will try the experience of filling your mouth with millefeuille and drowning in the crunchy, fluffy sweetness.

The rice is Uonuma Koshihikari grown on the company's own farm. Uonuma Koshihikari is the most highly regarded brand of rice in the Uonuma area, and with only 0.1% of the rice produced in Japan, it is extremely rare. Onigiri (rice balls) made from such rare and valuable rice are available for as little as 140 yen each. If you visit Niigata, be sure to try the rice balls at “Uonuma Soyu Farm Onigiriya,” which are simple yet full of flavor.

The ultimate “abura-age” (deep-fried-tofu) specialty restaurant that can only be found here in Tochio, Nagaoka City, Niigata Prefecture. Its characteristics are its size and the concentrated flavor of soybeans. "Tochio's deep fried tofu" is deep-fried using a secret method, resulting in a soft, fluffy, and firm texture. The owner, Mr. Hoshi, is committed not only to carry on the taste of his predecessors, but also to carry on the traditions and history of Tochio, as well as his predecessors' wishes. We hope you will try Tochio's fried tofu, which overturns the conventional concept of fried tofu.

Located in the bus center, this long-established stand-up-soba restaurant has been around since 1973 with the motto “cheap, fast, and good”. One of the popular menu items here is curry. The curry roux is made from a pork bone broth base with onions, carrots, and Niigata pork. The rice that peeks out from under the curry is made from Niigata rice blended for curry, as Niigata is a rice producing region. It is a simple dish, but one that is made with a lot of care. Stop by while waiting for the bus.

A bakery located in Chuo-ku, Niigata City. The owner, Nobuyuki Endo, has been baking bread for over 30 years under the motto of "living honestly". He is particular about using less yeast and natural yeast, and emphasizing the ripening of the dough. Slow ripening brings out the flavor of the dough and ingredients. The result is bread that is crisp and melt-in-your-mouth inside. Many people visit the store every day in search of the bread he makes.

Using local ingredients procured from Niigata and Uonuma area, Hatago Isen provides delicious food with an element of surprise. Guestrooms are designed to cater to the different needs of each guest, whether staying in the room to read, recuperating in the onsen, or relaxing and taking a nap.

Established in 1717, Aokishuzo has been brewing sake in the snowy area of Shiozawa, Uonuma region for 300 years. Master brewer Echigo pours his artisanship into the trademark labels ”Kakurei” and ”Bokushi”. The combination of nature and master craftsmanship create the clear rich taste of their ”sake”.

Using ”takaramizu”, water from the spring of nearby Asahi Shrine, Asahi-shuzo produces flagship brand ”Kubota”. They value the harmony between nature and local environment, and also actively cultivate new talent.

The main structure is a renovated 150 year-old house which was transferred to this country hill, rich with nature. A Japanese style inn where you can enjoy the four seasons with just a short walk from the beaches of Ogi.

The brewery was established in the 5th year of Meiji Era and takes advantage of the rich Sado environment to the fullest. For instance, the locally grown Yamada-Nishiki, the best rice for ”sake”, is polished to 35% then fermented slowly at a low temperature to create ”Daiginjo YK35”.

Uonuma-shi has some of the heaviest snowfall in Japan. Clear fragrant ”sake” ”Midorikawa” is made with soft underground water pumped up from 50m and uses a strictly controlled, low temperature brewing method.

A Japanese style inn nestled at the foot of Mount Matsudake in Niigata, guestrooms are built in the ”sukiya-zukuri” style, a style that is harmonious with nature. Located in Iwamuro Onsen, the ”onsen” source is privately owned since April 2012.

Minokawa continues to bring out the ”umami” or deep flavor of the ingredients in their ”sake” brewing, such as ”Koshi-no-Omachi” made with Omachi rice and ”Arasawadake” matured by snow storage in ”yukimuro”.

A Japanese style inn with six cottages and three rooms in the annex overlooking ”Arakawa” stream which flows through Takanosu Onsen. The inn serves seasonal cuisine using local produce.

This vineyard in Niigata was started 120 years ago. Through selective grape breeding, they continue to produce fragrant wine well suited for the Japanese palate. Snow storage, a method often used in Niigata, is used for maturing their wine.

Situated along the pure clear waters of Agano River, you can enjoy a relaxing moment in an atmosphere reminiscent of authentic Japanese scenery.

Striving to produce kimono that is passed down for generations, Takizawa depicts all things in universe, creating work that embodies the new allure of kimono.

”Yahiko Jinja” is the Ichinomiya Shrine of Echigo area, which rests at the foot of Mount Yahiko. It has been worshipped and called ”Oyahiko-sama” since ancient times by the locals. Its enshrined god Ameno-kagoyama-mikoto is said to have taught people how to fish, produce salt, farm, and brew sake.

”The more you chew, the better it tastes!” exclaimed Nakata. Suzuki produces Koshihikari brand rice in the beautiful environment of Minami Uonuma district.