In Nagano prefecture, where you can enjoy natural edible wild plants and mushrooms, "Summer solstice edible wild plants gourmet osechi" will appear from the local restaurant "Yamachaya" in Kita Shinano. As the number of customers visiting to eat edible wild plants is decreasing, new osechi is made and sold online. Applications will be accepted from June 16th for a limited number of 30 sets.

The selling price is 30,000 yen (excluding tax and shipping), and the delivery date is June 21st. You can apply by phone or from the official website " Yama Kitchen Homepage ".

Yamachaya is a shop where the owner himself goes into the mountains of Kita Shinano and picks edible wild plants, and customers from all over the country gather. Kita Shinano, which is deep in the snow, is a treasure trove of wild plants, and there are more than 100 types. There are also unique wild plants that are unknown to the world.


Osechi was made by combining special products such as Shinshu beef, Shinshu golden shamo, Shinshu olein pig, Shinshu salmon, Saku carp and sweetfish. The content is associated with a nobleman in the Heian period who prayed for good health by "picking grass" and incorporating wild grass into his body.

The edible wild plants are three-tiered. Each stage is as follows.

Ichiju

"Ichinoju" is a tailor made by seasoning more than 9 kinds of wild plants according to their individuality and enjoying the difference.

Double

"Ninoju" is a collaboration of wild plants and fish. The contents are "fried chicken of Saku carp", "tree sprout", "fried eel and wild vegetables", "Shinshu salmon", "satsuma-age of grilled sweetfish", "simmered juvenile sweetfish in Arima", "wrapped wasabi vegetables", "shiba shrimp and wild vegetables" "Satsuma-age" "Simmered eel and wild vegetables" "Shinshu golden shamo omelet with green yuzu pepper"

Three weights

"Sanju" is a collaboration of wild plants and meat. The contents are "Shinshu beef roasted with Nemagaritake", "Shinshu venison stuffed with light bamboo", "Yamaudo pickled in sweet and sour sauce", "Homemade prosciutto ham (aged for 2 years in Iizuna Kogen)", "Shinshu olein pork roasted carbass" "With venison jam" "Fried venison yama grape leaf wrap with Kanzuri miso" "Saikyo-yaki of foagra and edible wild plants".