Yamanashi Prefecture has adopted the slogan "Yamanashi for a Delicious Future" and is currently undertaking various initiatives in the fields of agriculture, livestock farming, and fisheries to foster a "delicious future."
The company develops Yamanashi brand ethical agricultural and livestock products, including the "4 Per Mille Initiative" as a measure to combat global warming and "animal welfare" which is a breeding management that takes into consideration the comfort of livestock, as well as "Yamanashi Gibier" and "organic agricultural products."

For example, the "Yatsugatake Gibier" from the "Yamanashi Gibier" certified facility. In addition to the certification standards of Yamanashi Prefecture, they use their own ingenuity from hunting to processing to thoroughly pursue the unique flavor of Hokuto City's deer. Hokuto City's deer, which roam freely in the steep mountains, are said to be muscular, chewy, and rich in flavor.

Hatayama Farm, which grows about 4 kinds of vegetables on a four-hectare field in Takane Town, Hokuto City, has acquired organic JAS certification by cultivating them without using any pesticides or chemical fertilizers. Through daily efforts and time-consuming labor, the farm continues to convey the richness of Yamanashi's nature through "growing healthy and delicious vegetables."

Farman Co., Ltd. not only ships JAS-certified organic onions and garlic, but also operates glamping facilities where people can experience agriculture and food education. Mr. Inoue, CEO of Farman Co., Ltd., passionately speaks of his desire to "make agriculture an attractive industry that children will aspire to."

To get a feel for the future that these various craftsmen are creating, we went to the long-established French restaurant "Cuiette" in Nirasaki City. The location, with a view of vineyards and Mt. Fuji right in front of you, is also outstanding!
French cuisine is based on local production and consumption and has a strong local flavor, so you can enjoy a course meal that uses French techniques and a unique arrangement of Yamanashi ingredients, paired with wines from Yamanashi Prefecture.
Additionally, Yamanashi Prefecture is also working to allow tourists to enjoy sweets made with locally grown fruits, so be sure to check out these sweets!

The pate is made from a combination of Yatsugatake wild game venison, spot-billed duck and pheasant, and the sweetness of dried persimmon is sealed into the wild game consomme jelly, while the deep maturity, depth and three-dimensionality of Muscat Bailey A complement the wild game.
The tender Meisui red chicken is confited and smoked, and the sauce is a velouté made from organic turnips and radishes from Hatayama Farm and Farman onions. The umami of the red chicken, the softness of the vegetables, and the mellow free-range eggs from Kurofuji Farm, which is Yamanashi Animal Welfare certified, are paired with the creamy taste of the finest Chardonnay, which has a fresh acidity and a hint of oak.

For the main course, we have a low-temperature roasted deer from "Yatsugatake Gibier", which is a delicacy made with game meat. The semi-dried grapes from Hosaka Town are served with a red wine sauce, which goes well with a blackberry aroma and spicy red wine.

For dessert, sweet, ripe caramelized pears from Fujikawa Town are served with aniseed-flavored ice cream and spicy cookies, along with noble rot wine.
The chef, who is thoroughly familiar with the quality of the ingredients, uses his unique ideas and techniques to continually seek out ways to make the food even more delicious. The course menu at Cuiette can truly be called one of Yamanashi's local dishes.

"Yamanashi: Towards a Delicious Future"
https://www.pref.yamanashi.jp/oishii-mirai/
Yatsugatake Gibier
https://8katte.com/SHOP/287619/291434/list.html
Hatayama Farm
https://hatayamaorganicfarm.mystrikingly.com/
Furman
https://farman.jp/
French Cuisine Cuyette
https://www.porta-y.jp/gourmet/7821