Regional cuisine of Tochigi region
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Shinko Manju
Shinko Manju (しんこまんじゅう) is a traditional sweet made for the Hatsuuma Festival held in February of the lunar calendar at Ippetsuzuka Inari Shrine in T...
Daikon Soba
Daikon soba is a local specialty of Tochigi Prefecture made with thinly sliced daikon and soba noodles. It is a regional dish from around Sano City that date...
Shio Mame Daifuku
In Tochigi Prefecture, many shops that sell Japanese sweets, including daifuku, offer shio mame daifuku as a classic staple. As the name suggests, this daifu...
Yuba
Yuba is a traditional ingredient in Nikko and is said to have existed as early as the Nara period. In Nikko, it is written 湯波, while in Kyoto the character...
Tochiotome
Tochigi Prefecture is known as Japan’s strawberry kingdom and has ranked first in strawberry harvests for more than half a century. Among its varieties, Toch...
Sauce Katsudon
Tochigi is home to many different versions of Sauce Katsudon. Compared with the usual katsudon, where the cutlet is simmered with egg, each restaurant puts i...
Shimotsukare
Shimotsukare is a ceremonial dish offered to Inari shrines with sekihan (red bean rice) on Hatsu-uma, the first Day of the Horse in February. It is tradition...
Kenchin-jiru
Kenchin-jiru, a local dish of Tochigi Prefecture, is a comforting soup made with plenty of fresh root vegetables and tofu. Several theories explain its origi...
Sano Ramen
Sano Ramen, a local specialty of Sano City in Tochigi Prefecture, is known for its hand-made noodles pressed with green bamboo and its clear soy sauce broth....
Utsunomiya Gyoza
Utsunomiya is synonymous with gyoza—and gyoza with Utsunomiya. There is even a gyoza statue in front of Utsunomiya Station. Utsunomiya gyoza is often vegetab...
