Irohado
This store has been serving oyaki, a Nagano Prefecture local delicacy, since 1965. In a small village called Kisana-mura in Nagano Prefecture, the experienced oyaki chefs make each one by hand, using their own special methods and ingredients.
What is Irohado's craftsmanship?
Continue to pursue better
Oyaki is a Nagano Prefecture local delicacy, similar to turnovers or dumplings. It is made of flour and buckwheat flour, filled with vegetables, mushrooms, and other ingredients, and baked to a golden brown. You will love the fluffy texture.
Iroha-do has been making the oyaki for more than 50 years in a village called Kinasa-mura in Nagano Prefecture. This village is said to have the best skunk cabbage colony in Honshu, and when many tourists from all over Japan started visiting the village, Iroha-do started making oyaki with the hope that they would learn about Shinshu’s oyaki.
Iroha-do’s oyaki is still handmade from the dough every morning by the oyaki chefs. They believe that the deliciousness of oyaki is doubled when it is made with the utmost care, using the finest ingredients, and using the best production methods. And their search for better and tastier products continues.
Brand's Signature Gear
Oyaki
Oyaki are baked with fillings of seasonal ingredients. The secret to the delicious Irohado’s oyaki is the special dough made by mixing buckwheat flour with wheat flour and the ageyaki process. The dough, mixed with flour and water, is rested and fermented to enhance the savory aroma of the flour. The ageyaki process, in which the dumpling is deep-fried at a high temperature before baking, produces a unique texture of crispy on the outside and chewy on the inside, resulting in delicious oyaki that can be enjoyed even when cold.
