It is one of the representative local dishes of Tochigi Prefecture.

Where it is made

All areas of Tochigi Prefecture

Main ingredients

Daikon radish, soybeans, salted salmon head, sake lees, carrots, fried tofu

Mimi Udon" is a traditional dish in the Kuzuu area of Sano City and the Shiroyama area of Utsunomiya City.

Where it is made

Sano City Kuzuu area, Utsunomiya City

Main ingredients

wheat flour (medium-strength flour), taro, shiitake mushrooms, green onions, carrots

Simmered dried gourd with egg" is a local dish using kanpyo, a specialty of Tochigi Prefecture.

Where it is made

All areas of Tochigi Prefecture

Main ingredients

kanpyo, eggs

Imogushi" is a local dish of roasted sweet potatoes on skewers with a savory miso sauce, which has been prepared for ceremonial occasions and events.

Where it is made

Northwest Tochigi, Central Tochigi

Main ingredients

taro

In Tochigi, a prefecture without a sea, people ate sharks, called saganbo (Spiny dogfish) and moro (mouse shark), as raw fish from the sea before refrigerators became widely available.

Where it is made

All areas of Tochigi Prefecture

Main ingredients

Saganbo (Spiny dogfish)

Known for using Rice flour as opposed to glutinous rice, bandai mochi’s name is said to have been derived from how it was made in small mountain huts where the rice was placed on top of a board and…

Where it is made

Nikko city, Western Tochigi (Formerly known as Kuriyama)

Main ingredients

Rice flour

Wheat manju is a steamed bun made by wrapping red bean paste in a dough made of wheat flour.

Where it is made

The entire Tochigi Prefecture

Main ingredients

Wheat flour and red beans

The "Kate" in the name refers to ingredients used to increase volume. This regional cuisine was created with the purpose of increasing the volume by adding daikon and nira (garlic chives).

Where it is made

Central to Southern Tochigi Prefecture, Kanuma City

Main ingredients

Buckwheat flour, wheat flour (all-purpose), garlic chives, daikon radish

'Chitake udon' is an udon dish unique to the plains of Tochigi Prefecture, where flatland forests abound, and it consists of udon noodles in a broth made from stir-fried chitake mushrooms and…

Where it is made

Central and eastern parts of the prefecture

Main ingredients

Chitake mushrooms, eggplant, udon (buckwheat noodles)

Made by simmering salmon shark in soy sauce and sugar to make it tender, Moro no Nitsuke is a home-cooked dish well-known in Tochigi.

Where it is made

Throughout Tochigi Prefecture

Main ingredients

Moro (Salmon Shark)

Amidst the many dried gourd strips dishes, “Kanpyo no gomasu-ae” is one of the dishes beloved by residents of the prefecture along with “Kanpyo no tamago-toshi.”

Where it is made

Area around Mibu, Shimotsuke

Main ingredients

Dried gourd strips, Sesame

A "yuzu roll" is a regional dish in which you wrap the skin of a "yuzu" fruit with daikon radish and pickle the roll in sweet vinegar for about 2 ~ 3 days.

Where it is made

Northern part of Utsunomiya

Main ingredients

Yuzu fruit, Daikon radish

“Gomoku-meshi” is made for special days such as festivals and farmers’ holidays.

Where it is made

All around the prefecture

Main ingredients

Rice, Kanpyo, Dried shiitake, Carrots, Burdock root, Abura-age, Snow peas, Egg

This dish was called "Inari-zushi" because fried thin tofu is said to be the favorite food of the fox, which is believed to be the messenger of the god Inari, and because sushi made with fried thin…

Where it is made

All of Tochigi Prefecture

Main ingredients

Rice,Fried thin tofu,Kanpyo (=dried gourd)

"Aiso no Kanroni(candied japanise dace)" is a local dish of Tochigi Prefecture, in which "Aiso(=japanise dace)" caught in early spring at big river like Nakagawa River , Kinugawa River, are stewed…

Where it is made

Nakagawa River basin, Kinugawa River and middle reaches of Omoigawa River

Main ingredients

Aiso(=japanise dace)

"Simmered Deep-fried Yuba Roll" is a traditional Nikko City dish made by rolling up and deep frying yuba, seasoning it, and simmering it.

Where it is made

Nikko City

Main ingredients

Deep-fried Yuba Roll

We generally call a miso soup with vegetables and dumplings made from wheat flour/rice flour ‘Suiton’, but there are various names with same soup depending on the area.

Where it is made

All of Tochigi Prefecture

Main ingredients

Potato, Carrot, Shiitake mushroom, Gobou burdock, Pork, Wheat flour

Kanpyo is a crucial ingredient for sushi rolls; it is simmered with sugar and soy sauce then rolled with rice alone or with omelette egg and cucumber.

Where it is made

All of Tochigi Prefecture

Main ingredients

Rice, ‘Kanpyo’ (Dried Gourd Strips), Nori

“Nishime” is a local traditional dish served at festivals, home celebrations, and ceremonies.

Where it is made

All of Tochigi prefecture

Main ingredients

Satoimo(=Japanese taro), Daikon radish, Carrot, Gobou(=Burdock root), Shiitake mushroom, Konjac(=yam cake)

“Nishin to takenoko no nitsuke” is a dish made with dried herring and bamboo shoots simmered in a sweet and savory sauce.

Where it is made

All of Tochigi prefecture

Main ingredients

“Migaki nishin” (=dried herring), Bamboo shoots

“Botamochi” is an indispensable dish eaten on “Higan” (=equinoctial week). It is mostly eaten during the week of the spring equinox when peony flowers bloom.

Where it is made

All of Tochigi prefecture

Main ingredients

Glutinous rice, Short-grain rice, Azuki beans

“Ayumeshi” is a local dish which is a mixed rice using ayu sweetfish. It has been eaten by the local people living alongside Naka River and Kinu River.

Where it is made

Around Naka River of Tochigi prefecture

Main ingredients

Rice, Raw ayu sweetfish

Not only ‘Ebi Daikon,’ ‘Sekihan’ (rice cooked with red beans), ‘Kenchin-jiru’ (miso soup with vegetables and meat) and ‘Kinpira Gobou’ (shaved burdocks and carrots fried with soy sauce and sugar)…

Where it is made

South Region

Main ingredients

Daikon Radish, River shrimp

‘Kusa-mochi’ is a mochi mixed with mugwort and served at the events from mid March to mid April, when mugwort sprouts and grows.

Where it is made

All of Tochigi Prefecture

Main ingredients

Rice flour, Mugwort

This dish is very popular not only as an attractive food for auspicious occasions, but also as a daily home food.

Where it is made

All of Tochigi Prefecture

Main ingredients

Tofu, Carrot, Konjac (=yam cake)

This is a representative dish of Tochigi, fried "Chitake" (=weeping milk cap mushrooms) and eggplants.

Where it is made

Central Region

Main ingredients

"Chitake" (Weeping milk cap), Eggplant

There are numerous eggplant dishes, such as pickled in rice bran and miso soup, but one of the most popular during the summer is "Nasu to Ingen no Abura Miso," where chopped eggplant is stir-fried…

Where it is made

Regions excluding the Mountainous Areas in the Northwest

Main ingredients

Eggplant, Green bean

"Dojō-jiru(=loach soup)" is one of the dishes invariably made during the summer. It has been consumed to endure the harsh heat during the challenging summer months.

Where it is made

Plains of Tochigi Prefecture

Main ingredients

Loach, Green onion, Gobou (=Burdock root), Onion

In the days when homemade snacks and light meals were prevalent, rice cakes made from leftover rice mixed with flour and miso, shaped, flattened, and then grilled on a "hōroku (=traditional grilling…

Where it is made

All of Tochigi Prefecture

Main ingredients

Rice, Wheat flour, Corn, Miso

This is a dish made by rehydrating "kiriboshi Daikon"(=Dried strips of Daikon radish), adding seasonings, and slowly simmering it.

Where it is made

All of Tochigi Prefecture

Main ingredients

Kiriboshi Daikon(=Dried strips of Daikon radish)