Regional cuisine of Tochigi region
Shimotsukare
On the first day of February (the first morning of the afternoon of February), it is an event meal that is served to Inari Shrine along with red rice. A than...
Shinko manju
Shinkomanju are made to serve as offerings to the Hatsuuma Festival held in February of the lunar calendar at Ippeizuka Inari Shrine in Tanuma-cho, Sano City...
Utsunomiya Gyoza
If you say Utsunomiya, say dumplings, dumplings, it's Utsunomiya. There is also a statue of dumplings in front of Utsunomiya Station. Utsunomiya dumplings ar...
Kenchin soup
Originally, it was Shojin ryori, and originally made soup from kelp and shiitake mushrooms. It seems that there was a custom to eat during some kind of event...
Sano ramen
There is a feature of flat noodles using bamboo to make noodles. Noodles are strong, and they are characterized by shops such as middle to thin noodles and f...
Sauce katsudon
There are various sauce katsudon in Tochigi prefecture. Compared to regular katsudon (katsudon with eggs), each restaurant has a unique interpretation, and i...
Tochiotome
Tochigi Prefecture is a strawberry kingdom that has maintained the number one strawberry crop for over half a century. Among them, Tochiotome is one of the l...
Salt bean daifuku
In Tochigi Prefecture, there are not many shops that use Japanese sweets such as Daifuku, and salt bean daifuku is a super staple among the assortment. It is...
Daikon soba
It is a local cuisine around Sano City, Tochigi Prefecture, which has continued since the Meiji period. There are various ways to eat shredded raw daikon on ...
yuba
Yuba is a traditional ingredient in Nikko, and it seems that it already existed in the Nara period. When you use kanji, it is written as “yuba”, and the nota...