Nihoncha means green tea produced in Japan. Green tea is made by immediately heating the tea leaves and drying them after harvest to prevent them from oxidizing, and there are various types of green tea – gyokuro, matcha, bancha, hojicha, genmai-cha, etc. At green tea factories around the Ohigawa area, each makes unique and original green tea in terms of umami, bitterness, flavor, and color (the color of green tea when steeped).
Touted as the Jewel of Suruga Bay, Sakura ebi or Sakura shrimps are only 4 to 5 cm in size, yet they pack full of umami and flavor. They are translucent while in the water but once on the shore, their light pink pigments become more apparent, making them appear pink in color just like Sakura, or cherry blossoms. For conservation purposes and to protect the ecosystem, only the Shizuoka Prefecture has the permit to harvest them in Japan.
While serving guests with green tea is an often practiced custom, green tea is deeply rooted in the lives of Japanese people. The plush green and the aroma of green tea not only have a relaxing effect but also enhance the flavor of the dishes you’re having. Known as the largest producer of green tea in Japan, Shizuoka Prefecture has the perfect climate, advanced cultivation skills and methods, resulting in accounting for over 40% of all the tea fields in Japan.
Hegi Soba is Tokamachi’s signature local dish with a supple and chewy texture. Even though there are many types of soba in Japan, what makes Hegi Soba different from the rest is the process in which a seaweed called Funori is used as a binder while kneading. After the soba is boiled. it is then laid out on a wooden tray waving the hand.
In Yukiguni country, people spend the entire year with the upcoming long winter in mind. When the snow melts, they store mountain vegetables in the spring, summer vegetables in the summer and mushrooms in the autumn. They store the vegetables in various ways, some are salted and others are dried. When the winter comes, they use the stored vegetables in nimono, stir-fry or soup and various recipes.
Tokamachi, the Yukiguni county has many dishes that go well with local Sake. Since the distilleries in Tokamachi is relatively small, their Sake rarely goes on the market outside the town. Enjoy the food and Sake that you can only enjoy here in Tokamachi.
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.
Kozuyu is a local dish of Aizu Wakamatsu, which used to be served as a dish for the head of the Aizu Wakamatsu clan. The soup is made from a dashi stock of dried scallops and other ingredients such as carrots, shiitake, kikurage, warabi and satoimo. They are simmered together with a little bit of soy sauce to taste. It is served in a red shallow Aizu-nuri dish called “teshio sara”, a lacquerware that originated in the region.
