[Local Quiz for Seniors] Rediscover the Charms of Nagano! Introducing Famous Tourist Spots and Delicious Local Specialties

Rock ptarmigan

The rock ptarmigan is a bird that inhabits Japan’s alpine regions, including Nagano Prefecture, and is designated as a Natural Monument. It is known for its distinctive seasonal changes in plumage and is considered precious alongside alpine flora. Many people may also know it from the Shinshu souvenir confectionery called ‘Raichō no Sato’ (Home of the Rock Ptarmigan).

CITIC

Nagano Prefecture is divided into four regions: Hokushin (North), Nanshin (South), Toshin (East), and Chushin (Central). The Chushin region includes cities such as Matsumoto and Shiojiri. Since we have North, South, and East, many people might guess “Seishin” (West) for the remaining one, right? By the way, Nagano City, the prefectural capital, is located in the Hokushin (North) region.

I received it.

In Nagano Prefecture, there is a custom of saying “itadakimashita” after a meal instead of “gochisousama deshita.” This is known as one of the region’s unique cultural traits or dialectal features. When you hear it as a set with “itadakimasu” (before eating) and “itadakimashita” (after eating), it doesn’t feel out of place, but people from other prefectures might be surprised.

Lake Suwa

Omiwatari is a natural phenomenon observed on Lake Suwa in winter, where, when the lake surface is completely frozen, differences in temperature and other factors cause the ice to crack and heave up like ridges. There is also a legend that it forms a path for the deity of Suwa Taisha to cross the lake, and it has become a quintessential winter tradition of Nagano Prefecture.

Arukuma

The correct answer is “Arukuma.” Arukuma is a local character from Nagano Prefecture, known for its green body and signature apple hat. It’s said to be sensitive to the cold, so it always wears a hat. It also carries a hiking backpack and introduces sightseeing spots around the prefecture.

Tempura manju

In Nagano Prefecture, there is a custom of making and eating “tempura manju” during the Obon season. Deep-frying the manju makes the outside crispy and the inside fluffy, and it is cherished as a traditional local snack.

lettuce

Nagano Prefecture leverages its high elevation and cool climate to produce the largest volume of lettuce in Japan. It is mainly cultivated in places like Kawakami Village and Hara Village. Lettuce is harvested early in the morning, kept fresh through vacuum pre-cooling, and shipped out the same day.