Yoichi Wagyu is trademarked, A5 Wagyu beef made in Ohtawara, Tochigi. Touted as the “Home of great Wagyu Beef, Ohtawara’s wagyu beef is of the highest quality and full of umami.
The stunning greenery of Tochigi Yamizo wood and the rice paddies around Nasunogahara can be seen from the summit of Mt. Otei (Elevation: 512.9 meters). Also, on sunny days, you can see Mt. Tsukuba and Mt. Fuji.
Daioji Temple has been recognized as a national valuable cultural resource for almost 600 years and has a cathedral with a thatched roof, which is uncommon in Japan. With a thatched roof cathedral, which is rare in Japan, Daioji Temple has a long history of over 600 years and has been designated as a national important cultural property At the temple, you can experience Zazen, a sitting meditation where you can look within and replenish your mind.
With the perfect climate for sake-making, soil, and subterranean water, Otawara’s sake has won several awards at international competitions. At Tentaka Sake Brewery, you can tour the brewery and enjoy samplings.
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.
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.
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.
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.
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.
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.
