The history, culture, and lifestyles of the area are mixed and condensed in one plate of a local dish that has been passed for generations in mountain and fishing villages throughout Japan. We will introduce various unknown local dishes, also known as the soul food of the Japanese people.

Ayumeshi

Tochigi

The gem by which the fragrance of the fish and the flavor sank into rice

Ayumeshi

The sweetfish which grows into a clear stream is treated by a festival and a fact day with the valuable ingredients from Tochigi-ken. It's boiled and bisque is used for sweetfish of business.

Recipi of cuisin

for ４ persons

  • Rice3 cup (450g)
  • Raw sweetfish4

[ The seasoning for rice cooking ]

  • Liquor1/2 cup
  • Soy sauceTablespoon 1
  • SaltTeaspoon 1/2
  • Water2 and 1/2 cups
  • Soy sauceteaspoon 1
  • A perilla5
  • Ginger10 g
  • Unglazed sweetfish For ornaments, (have)3-4
1.
The seasoning and the water which wash rice, and are for rice cooking, shinshi, it's put for about 30 minutes.
2.
Sweetfish takes cotton.
3.
I put sweetfish on rice of(1) and ordinarily cook.
4.
If I cook, a head and a bone are taken, and a body of rice and sweetfish is disentangled and often mixed.
5.
Soy sauce teaspoon 1 is sprinkled, it's mixed and a blur is done including the rice cooking switch once again.
6.
It's heaped on a container and a fine strip of perilla and ginger cut into fine stripes are given a ride.
7.
Unglazed sweetfish is displayed (by taste).

Information provided by : "A dish of the hometown I'd like to hand down to a child and my grandchild and, TOCHIGI" issue Tochigi-ken agriculture person conversazione

Don

Local cuisine

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