The great outdoors of Tokachi is enjoyable in every season of the year: the budding plants in spring, the crops laden with their bounty in summer, and, in fall, the industrious harvesting of crops by large agricultural machinery all have their own charms. Winter is a special time when the plains are enveloped by air as cold as -25° C. The landscape becomes a wonderland of diamond dust, hoarfrost, and other marvels of winter.
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.
