SHIMOTSUKARE Shimotsukare is a traditional dish made with salmon heads used in a recipe for a new year’s dish, soybeans used for Setsubun and other leftovers, making it quite a sustainable dish. It used to be a ceremonial dish, however, since it’s highly nutritious, it is often cooked at home throughout the year. Tochigi Santaka Togarashi Otawara city is the leading producer of red pepper in Japan. The red peppers they produce are certified as Tochigi Santaka Togarashi by the city. Many restaurants in the city serve fried chicken seasoned with certified red pepper, which is spicy and packed with umami, making them such a popular food among customers. Local sake made with underground water of the Nasu mountain range Otawara used to be called Odawara, big straw bags for rice. Sake making using rice as the main ingredient is what Otawara is famous for. At five distilleries in the city, they use subterranean water from the Nasu Mountain Range and Mount Yamizo as their shikomi mizu, the water for making Sake. The scenery of Satoyama where you can appreciate the countryside in peace Time seems to pass by slowly in the idyllic countryside and magnificent nature landscape of Satoyama. Take a deep breath, and take in the scent of the soil and greenery. Kenchin-jiru is a soup made with Ohtawara’s signature vegetables Kenchin-jiru is a soup made with Ohtawara’s signature vegetables and seasoned with soy sauce or miso. It is a classic local cuisine that has been enjoyed by many homes since the olden days. It used to be eaten as shojin-ryori (Buddhist vegetarian meal). Since it is a vegetarian cuisine made with plenty of vegetables and mushrooms fried in oil, it is said that kenchin-jiru was an essential dish during the festivals where the killing of animals was prohibited. The warm taste of the rustic and nostalgic countryside The mellow aroma of the cooked rice and the sweetness that spread in your mouth when chewing are sure to be addictive. It is said that delicious rice and water are essential to brew sake. The gentle-tasting local sake is made with underground water with plenty of umami that is polished by a the Nasu mountain range which acts as a natural filtration device. Ohtawara has won numerous awards at sake competitions nationwide. View the clear stream of the Naka River, which boasts one Japan’s largest armount of fish caught, with the Ayu yana. Time seems to pass by slowly in the idyllic countryside and magnificent nature landscape of Satoyama. Take a deep breath, and take in the scent of the soil and greenery. The Ayu yana (a low head dam for sweetfish) is a summer tradition where you can enjoy the splashes of the water and the breeze across the river. While looking out at the clear waters of the Naka River in front of you, you can enjoy the fantastic taste of sweetfish dishes. GET MUDDY WHILE EXPERIENCING RICE PLANTING＆GOLDEN RICE PLANTS One of the valuable early summer experiences include getting muddy while planting rice, and harvesting the golden rice ears. Picking fruits and vegetables are also popular farming experiences as well. We will provide a trip for you to feel that the countryside is your second “hometown” through the heart-to-heart interactions with the farmers.Also, we are able to accept up to 200 participants for educational trips as well.