Ohtawara - SAVOR JAPAN

Yoichi Wagyu

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.

Oteiyama Ryokuchi Park

Ohtawara

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 Zazen Meditation Experience

Ohtawara

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.

Tentaka Brewery (Brewery Tour & Tastings)

Ohtawara

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

Ohtawara Tochigi

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

Ohtawara Tochigi

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

Ohtawara Tochigi

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

Ohtawara Tochigi

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

Ohtawara Tochigi

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

Ohtawara Tochigi

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.