Hakuba Happo Onsen Tours and Trips (Nagano Prefecture)

Ohyokkuri, a traditional dish from Hakuba Happo
"Ohyokkuri" is a local dish from the Hakuba Happo region that is made by kneading local flour and rolling it into an oval shape, and is similar to suiton or Koshu hoto. It is made into a hot pot dish with ingredients such as daikon radish, carrots, taro, burdock, Chinese cabbage, and other vegetables, mushrooms, and pork and chicken, and is seasoned with Shinshu miso. It is also served at ski resorts, where it has become popular for warming up the cold body, and has now become a Hakuba specialty in the winter.

Happo, the birthplace of Japanese bed and breakfasts
Before the Edo period, the mountainous region was a sacred place of worship, but in the early Meiji period, there was a demand for surveying climbs of Mt. Hakuba, and mountain guides offered climbers lodging in their homes. In the Showa period, the number of climbers increased, and mountain huts and hiking trails were developed. In 1929, a mountain hut owner introduced a climber to a house at the foot of the mountain when a sudden change in weather prevented him from climbing. This was the beginning of minshuku (Japanese guesthouses), and at Accommodation, Atarashiya Ryokan, there is a monument commemorating this as the "birthplace of Japanese minshuku."