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

流传地区

All areas of Tochigi Prefecture

主要食材

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.

流传地区

Sano City Kuzuu area, Utsunomiya City

主要食材

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.

流传地区

All areas of Tochigi Prefecture

主要食材

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.

流传地区

Northwest Tochigi, Central Tochigi

主要食材

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.

流传地区

All areas of Tochigi Prefecture

主要食材

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…

流传地区

Nikko city, Western Tochigi (Formerly known as Kuriyama)

主要食材

Rice flour

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

流传地区

The entire Tochigi Prefecture

主要食材

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).

流传地区

Central to Southern Tochigi Prefecture, Kanuma City

主要食材

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…

流传地区

Central and eastern parts of the prefecture

主要食材

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.

流传地区

Throughout Tochigi Prefecture

主要食材

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.”

流传地区

Area around Mibu, Shimotsuke

主要食材

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.

流传地区

Northern part of Utsunomiya

主要食材

Yuzu fruit, Daikon radish

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

流传地区

All around the prefecture

主要食材

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…

流传地区

All of Tochigi Prefecture

主要食材

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…

流传地区

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

主要食材

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.

流传地区

Nikko City

主要食材

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.

流传地区

All of Tochigi Prefecture

主要食材

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.

流传地区

All of Tochigi Prefecture

主要食材

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

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

流传地区

All of Tochigi prefecture

主要食材

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.

流传地区

All of Tochigi prefecture

主要食材

“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.

流传地区

All of Tochigi prefecture

主要食材

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.

流传地区

Around Naka River of Tochigi prefecture

主要食材

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)…

流传地区

South Region

主要食材

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.

流传地区

All of Tochigi Prefecture

主要食材

Rice flour, Mugwort

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

流传地区

All of Tochigi Prefecture

主要食材

Tofu, Carrot, Konjac (=yam cake)

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

流传地区

Central Region

主要食材

"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…

流传地区

Regions excluding the Mountainous Areas in the Northwest

主要食材

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.

流传地区

Plains of Tochigi Prefecture

主要食材

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…

流传地区

All of Tochigi Prefecture

主要食材

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.

流传地区

All of Tochigi Prefecture

主要食材

Kiriboshi Daikon(=Dried strips of Daikon radish)