Food & Drink

Commonly used as an ingredient in rolled sushi and miso soup, this is a preserved food that has continued to be eaten since ancient times 　　　　　　　　　　　　　　　　

Try out the many kinds of piping hot gyoza (dumplings) in Utsunomiya, the home of gyoza!

Aiso, or Japanese dace, harvested during the spring breeding season, is stewed in miso for a regional dish of Tochigi Prefecture

A light soup is added to these slippery noodles for a mellow taste

Have it reasonably at any restaurant! The yakisoba has a taste that has long been loved locally

Eating the “devil’s ears” will ward off evil?! A local dish of Sano from the old days

Original yakisoba noodles with plenty of soup that has been enjoyed for many years at Shiobara Onsen