Dining

A local specialty from Moka City in Tochigi, a hub for pig farming. This dish retains the distinctive texture of offal and is stir-fried with a blend of miso—a true energy-boosting delicacy.

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

This is a beloved local gourmet around Ashikaga City,in Tochigi, 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.

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

A local dish made by teriyaki of the traditional ingredient 'Aburatsunomame,' an ingredient that has been eaten for generations in Tochigi. 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.

A dish from Tochigi 's local cuisine.
A dish traditionally served at banquets after rice planting. Sweetly simmered bamboo shoots and nishiki nishin are perfect for rice lovers.

Tochigi Traditional cuisine passed down in the region.
A dish simmered with salted salmon head and sake lees
I tried making it easy to enjoy with a unique flavor and using potatoes and herbs.

"Negikarashi" is one of the traditional side dishes from the Nasu region.
A perfect accent for hot sandwiches filled with meat and onions. A spicy flavor that will leave you wanting more!

Tochigi The sweetness of large raisins carefully prepared by the students of Kokoromi Gakuen in Ashikaga City and the saltiness of tofu marinated in miso pair perfectly with white wine.

"Strawberry milk," a friend of "lemon milk," is now available as a pudding.
It has a mild sweetness and a somewhat nostalgic taste.

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.