Dining

Moro = Moukasame
Tochigi food has been eaten in mountainous areas since the Edo period, when transportation technology was underdeveloped in without the sea.
We offer high-protein, low-fat white fish in Nanban pickles.

Black fried rice, a local specialty of Kaminokawa Town!
The flavor isn't as strong as it looks, and the texture of the dried gourd and the acidity of the tomato provide a nice accent.

A dish that represents the summer of Tochigi.
Chitake mushrooms are ideal for soup because they make a very good broth.
It goes perfectly with soba, so please enjoy it together.

Named after its resemblance to a samurai helmet, this is a hidden soul food of Utsunomiya!
The seasoning is simple, but the outside is wonderfully crispy, making it a truly impressive dish.

Ashikaga's local gourmet food!
Unlike typical shumai, it does not use meat or shrimp, and is made primarily from onions and potato starch.
These are white shumai dumplings served with sauce.

Local cuisine from Mashiko Town!
It is said that this dish originated when someone who served in Burma (now Myanmar) during the war couldn't forget the taste of the food they ate there and tried to recreate it using ingredients available in Japan. It is a slightly sour soup made by simmering summer vegetables and pork with curry powder.

Pig farming is thriving Tochigi A B-grade gourmet spot in Moka City. This stamina delicacy is stir-fried with blended miso while retaining the texture of the offal.

Tochigi 'India-ni' (Indian simmered simmer), born from school lunches in Kanuma City, is a curry-flavored nikujaga-style stew. This is a soul food beloved locally.

Tochigi is a beloved local gourmet around Ashikaga City, a region rich in sauce culture. The noodles coated with sauce and the fluffy potatoes are a perfect match. Our roots are children's snacks.

Tochigi A local gourmet dish beloved in Oyama City's school lunches. Oton (pork), oro (grate), ponzu (ponzu), chii (cheese). A foolproof combination. It's a delicious dish that goes well with drinks.

Tochigi A local dish made by teriyaki of the traditional ingredient 'Aburatsunomame,' an ingredient that has been eaten for generations. This is a unique food culture unique to a region far from the sea.

This is a local dish similar to "suiton," made by tearing kneaded wheat flour into pieces and putting them into soup.
This miso-based hot pot is packed with plenty of vegetables, mushrooms, pork, and meatballs. This hearty and nutritious soup is a classic dish in the cold Oku-Nikko region.