Nose chestnuts
Nose is the natural home of the gin-yose variety of chestnuts, treasured as the highest-grade chestnut. It is characterized by light-textured sweetness and large size.
Nose rice
Nose's rice, grown in an ideal natural environment marked with good soil and wide differences in daytime and nighttime temperatures, represents a culmination of local producers' affection and pride.
Ikeda charcoal (Nose charcoal)
Nose-produced charcoal, often called “Ikeda charcoal,” is treasured as an essential material for tea ceremonies even today for its aesthetic and functional features: beautiful cross-sectioning that resembles a chrysanthemum flower, an elegant white ash that remains when the charcoal has burned out, the ease of catching fire, and its durability.
Botan-nabe (wild boar meat stew)
Wild boars that grow in Nose's nature-rich satoyama provide a typical local winter delicacy. Wild boar meat cooked botan-nabe style, rich in wild taste, warms up diners from within, recharging them with energy.
Matsutake and shiitake mushrooms
Nose's rice, grown in an ideal natural environment marked with good soil and wide differences in daytime and nighttime temperatures, represents a culmination of local producers' affection and pride.
Nose chestnut-based distilled liquor, Gin-yose
Nose-produced charcoal, often called “Ikeda charcoal,” is treasured as an essential material for tea ceremonies even today for its aesthetic and functional features: beautiful cross-sectioning that resembles a chrysanthemum flower, an elegant white ash that remains when the charcoal has burned out, the ease of catching fire, and its durability.
Nose sake
Wild boars that grow in Nose's nature-rich satoyama provide a typical local winter delicacy. Wild boar meat cooked botan-nabe style, rich in wild taste, warms up diners from within, recharging them with energy.