長野県·郷土料理
Otaguri
The aroma of the simmering miso makes it impossible to stop reaching for your sake cup. Known as 'Otaguri' in the Ina Valley, this is a dish of stewed horse offal. Historically, the Ina Valley was a region where horse breeding and 'Chuma' (using horses for transporting goods) flourished. It is said that the custom of eating horse organs emerged during the Meiji era, and gained popularity when butchers in Iida began stewing and selling it during the Taisho era. The name is said to derive from the motion of 'taguri-yoseru' (pulling toward oneself with the hands) when cleaning the long intestines. When horse intestines are carefully prepared and simmered slowly in miso or soy sauce, the odor is minimized, allowing you to enjoy a deep umami flavor. It is a dish unique to Shinshu, where horse meat culture is deeply rooted, and one you'll want to savor alongside local sake at izakayas in Iida or Ina.
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