Animal husbandry is flourishing in the soil of Towada volcano. There is plenty of meat that is essential for bara-yaki, such as ‘Towada Shorthorn Beef’ which uses recycling-based agriculture, and is low in fat and has a lot of umami. There is also the ‘Oirase Garlic Pork’, which feeds on garlic, that has the largest in production in Japan.
A specialty food of the area is Tokachi Raclette Cheese Moor Wash, one of the few cheeses in the world created using hot spring water. The unique moor spring water aids in fermentation, drawing out the umami of the cheese. A thick drizzle of Tokachi raclette on locally produced vegetables is a sumptuous delight.
