Other Products

Eat Tochigi !
- Washoku & food of Tochigi So far, we believe you have learned many attractive features of Tochigi agricultural products. Now,
wouldn’t you be interested in experiencing a wider variety of deliciously prepared ingredients?
In this video, a Washoku chef teaches two foreigners living in Tochigi prefecture how to make "dashi",which is the foundation of Washoku. Then, using "dashi", they will cook takikomi gohan, oden, andmiso soup using a lot of Tochigi agricultural products and savor the food!

Other agricultural and livestock products that Tochigi proudly presents

Milk
Taking advantage of the cool climate and hilly geographical features, dairy farming is active in
the northern part of the prefecture. Tochigi prefecture produces the second largest amount of raw
milk in Japan after Hokkaido. In Tochigi, a lot of dairy products using fresh raw milk, such ascheese, butter, and ice cream, are produced too.

Tochigi Yume Pork
Tochigi Yume Pork is pork with uncompromised quality raised by designated producers inmeticulously designed environments.
One of the characteristics of Tochigi Yume Pork is higher oleic acid content than regular pork.
With the oleic acid being the source of its good taste, Tochigi Yume Pork provides a lot ofnatural sweetness.

GrapesIn Tochigi prefecture, "Kyoho" and "Shine Muscat" grapes are grown. There are grape farms
across the prefecture that are open to tourists where they can pick and eat grapes. Tourists canenjoy grape-picking from the end of June to around the end of September. Of special note is thatTochigi Kyoho is very aromatic. To make grapes sweet, their bunches are kept small, but eachgrape is grown large.

TomatoesTaking advantage of one of the characteristics of Tochigi prefecture, which is long daylight
hours during the cold winter, tomato cultivation primarily is cultivation of "winter-spring
tomatoes" that are harvested in greenhouses between November and June. Growing underabundant sunshine, ripe winter-spring tomatoes with a strong red color have a very fine balanceof sweetness and sourness.

Udo
Udo is a rare vegetable with a unique taste, smell, and texture. It has a celery-like taste andtexture with little bitterness and bite. It is a versatile vegetable that is good when eaten fresh orpan-fried. Udo is shipped to the market from December to around May.

Green onions
Different varieties of green onions are harvested in various parts of the prefecture from fall towinter. These varieties include "Nasu no Hakubijin Green Onion" from North Tochigi, "Nissato
Green Onion" from Central Tochigi, and "Miya Green Onion" from South Tochigi. All of themfeature not only tanginess, which is unique to green onions, but also strong sweetness. They aretasty when eaten fresh, simmered, or grilled.

Garlic chives
Tochigi prefecture produces the second largest amount of garlic chives in Japan. Garlic chives
are nutrient-rich vegetables that are believed to help reduce fatigue and strengthen the immune
system. They go very well with meat and eggs and make tasty pan-friend dishes.

Konnyaku
Konnyaku potatoes are grown in mountainous areas of Tochigi prefecture. The amount ofkonnyaku produced in Tochigi Prefecture is the second largest in Japan. The texture andfirmness of konnyaku, carefully made using Tochigi's delicious water, are exceptional. Sashimi
konnyaku and konnyaku in simmered dishes like oden are recommended menu options.

Premium Yashio Masu
Premium Yashio Masu is the finest variety of "Yashio Masu", rainbow trout developed by abranch of the Tochigi prefectural government, and is produced by carefully raising Yashio Masu
for two to three years. With soft and full flesh and a great flavor, Premium Yashio Masu is great
when eaten fresh or cooked. It goes very well with a wide variety of dishes.

Tochigi Agricultural Produce Marketing Association© 2020 Tochigi Agricultural Product Marketing Association. All Rights Reserved.