Tochigi Prefecture boasts numerous tourist attractions in the Kanto region, including Nikko and Nasu. In addition to these attractions, the local cuisine is not to be missed.

The deliciousness of Tochigi Prefecture is endless, from the luxury foods nurtured by its magnificent nature and history to the so-called "B-class gourmet," which is a combination of local specialties and popular cuisine.

Strawberries

Firstly, strawberries are a specialty of Tochigi Prefecture that cannot be missed. Tochigi Prefecture has continuously produced the largest amount of strawberries in Japan for half a century, and is truly a "strawberry kingdom”. Strawberries are originally in season in winter, but research into cultivation techniques has made it possible to enjoy delicious strawberries throughout the year.
There are many varieties of strawberries in Tochigi, so you can enjoy different kinds of strawberries at strawberry picking.

Tochigi Wagyu

WAGYU (Japanese beef) is now synonymous with Japan's pride and joy of premium beef, but have you ever heard of TOCHIGI WAGYU?
Wagyu beef from Tochigi is truly one of Japan's highest-quality beef brands, having repeatedly won the highest awards at national beef competitions The flavor is enhanced by the use of delicious Tochigi rice in the feed. The finely marbled meat is tender and can be enjoyed in a variety of ways, including sukiyaki and shabu-shabu, as well as steaks, depending on the part of the beef.

Gyoza

Utsunomiya City has many gyoza specialty stores, and the city always competes for the top spot in Japan in terms of gyoza consumption. The popularity of Utsunomiya's gyoza is due to the fact that you can experience the specialties of each store and the reasonable prices. Utsunomiya's gyoza has such a strong brand power that even Japanese people now go out of their way to eat it.

Sano Ramen

Sano City is a fiercely competitive area for ramen restaurants, and their local dish Sano ramen is characterized by its firm, flat noodles made by stretching them with thick bamboo.
With its abundant nature and the mixture of tradition and change, Tochigi is constantly renewing itself with new gourmet products. Please come visit to find your new favorite dish!

Yuba

Yuba refers to the scooped-out coating that forms on the surface of soybean milk when it is boiled. Buddhist monks, who abstain from eating meat, have long had the custom of eating yuba, and it is said that this custom spread throughout Japan.

The difference between ordinary yuba and Nikko yuba is its thickness. While ordinary yuba is scooped up in a single layer, Nikko yuba is scooped up after being folded in two. This gives Nikko's yuba more thickness with an ample texture to enjoy.

Japanese Sake

Gourmet food in Tochigi Prefecture is not limited to food. Sake, for example, can be found all over Japan, but Tochigi Prefecture is particularly blessed with excellent conditions for sake production. This is because the quality of both rice and water, the most important ingredients for sake, is very high.
Blessed with clear, clean water from the Nikko, Nasu, and Kinugawa Rivers, Tochigi is also blessed with mineral-rich water resources, which are used to produce delicious rice.
Sake nurtured from the rich nature of Tochigi Prefecture is popular both in Japan and abroad.