Kiriboshi-daikon no nimono (simmered dried shredded daikon radish)
Tochigi
This is a dish made by rehydrating "kiriboshi Daikon"(=Dried strips of Daikon ra…
Tochigi ｜ Our Regional Cuisines
Tochigi
mock title
Yakimochi (Grilled rice cake)
Tochigi
In the days when homemade snacks and light meals were prevalent, rice cakes made…
Dojō-jiru
Tochigi
"Dojō-jiru(=loach soup)" is one of the dishes invariably made during the summer.…
Nasu to Ingen no Abura Miso (stir-fried eggplants and green beans with miso)
Tochigi
Eggplant is a representative vegetable from summer to autumn. Inland Tochigi Pre…
Chitake to Nasu no Abura-itame
Tochigi
This is a representative dish of Tochigi, fried "Chitake" (=weeping milk cap mus…
Shira-ae
Tochigi
This dish is very popular not only as an attractive food for auspicious occasion…
Kusa-mochi (Mochi mixed with mugwort)
Tochigi
‘Kusa-mochi’ is a mochi mixed with mugwort and served at the events from mid Mar…
Ebi Daikon (Simmered Daikon radish with Shrimp)
Tochigi
This is a dish in winter when it starts frosting in the south region of the pref…
Ayumeshi (Mixed Rice with Ayu Sweetfish)
Tochigi
“Ayumeshi” is a local dish which is a mixed rice using ayu sweetfish. It has bee…
Botamochi (Japanese Confectionary Made with Rice and Bean Paste)
Tochigi
“Botamochi” is an indispensable dish eaten on “Higan” (=equinoctial week). It is…
Nishin to Takenoko no Nitsuke (Simmered Herring and Bamboo Shoots)
Tochigi
“Nishin to takenoko no nitsuke” is a dish made with dried herring and bamboo sho…
Nishime (Simmered Japanese Taro and Others)
Tochigi
“Nishime” is a local traditional dish served at festivals, home celebrations, an…
Simmered Deep-fried Yuba Roll
Tochigi
"Simmered Deep-fried Yuba Roll" is a traditional Nikko City dish made by rolling…
Aiso no Kanroni(candied japanise dace)
Tochigi
"Aiso no Kanroni(candied japanise dace)" is a local dish of Tochigi Prefecture, …
Inari-zushi
Tochigi
This dish was called "Inari-zushi" because fried thin tofu is said to be the fav…
Kanpyo Nori Makizushi (‘Kanpyo’ Dried Gourd Strips Sushi Roll)
Tochigi
Kanpyo is a crucial ingredient for sushi rolls; it is simmered with sugar and so…
Batto Jiru/Dango Jiru/Suiton (Soup with Dumpling)
Tochigi
We generally call a miso soup with vegetables and dumplings made from wheat flou…
Gomoku-meshi (Five Ingredients Rice)
Tochigi
“Gomoku-meshi” is made for special days such as festivals and farmers’ holidays.…
Yuzumaki (Yuzu Rolls)
Tochigi
A "yuzu roll" is a regional dish in which you wrap the skin of a "yuzu" fruit wi…
Kanpyo no Gomasu-ae (Dried Gourd Strips Dressed with Sesame Vinegar)
Tochigi
Amidst the many dried gourd strips dishes, “Kanpyo no gomasu-ae” is one of the d…
Chitake Udon (Soba) (Chitake Mushrooms with Buckwheat Noodles)
Tochigi
'Chitake udon' is an udon dish unique to the plains of Tochigi Prefecture, where…
Moro no Nitsuke( Salmon Shark Stew)
Tochigi
The salmon shark or moro, as it is called in Tochigi, is caught off the coast of…
Kate-soba
Tochigi
The "Kate" in the name refers to ingredients used to increase volume. This regio…
Wheat manju
Tochigi
Wheat manju is a steamed bun made by wrapping red bean paste in a dough made of …
Bandai Mochi
Tochigi
A local cuisine passed down from long ago in the Kuriyama region located in Toch…
Saganbo no nitsuke
Tochigi
In Tochigi, a prefecture without a sea, people ate sharks, called saganbo (Spiny…
Imogushi
Tochigi
Imogushi" is a local dish of roasted sweet potatoes on skewers with a savory mis…
Kanpyo no tamagotoji
Tochigi
Simmered dried gourd with egg" is a local dish using kanpyo, a specialty of Toch…
Mimi udon
Tochigi
Mimi Udon" is a traditional dish in the Kuzuu area of Sano City and the Shiroyam…
Shimotsukare
Tochigi
It is one of the representative local dishes of Tochigi Prefecture. It is a dish…
Contact
Food Cultures Office, Overseas Market Development and Food Cultures Division, Food Industry Affairs Bureau, Ministry of Agriculture, Forestry and Fisheries
Tel:+81-3-3502-5516
