グルメ
TASTE
Supporting Healthy Lifestyles
with Abundant Local Food from Satoyama
Gaze out at the tranquil fields from the bus window on the way from the nearest station to the Onsen villages and feel a sense of overwhelming nostalgia. Many households have their own fields where they sow seeds in spring and autumn. Seasonal foods and fermented products can help alleviate various bodily discomforts that arise with each season. Spring wild vegetables aid in detoxifying the body after the winter accumulation of toxins, while many summer vegetables have a cooling effect. In late winter, when fresh vegetables are scarce, fermented foods are utilized.
Mountain vegetables, mushrooms, and wild animals can be found in the mountains of Shiobara, blessed with abundant nature. These resources, born and raised in the wild, are also gently protected by the hands of the village residents.
Becoming healthy from the inside while feeling a connection with nature enhances well-being. Pre-packaged foods, conveniently prepared and easy to cook, ensure uniform quality. However, visiting the source, drinking the water there, and savoring the local food undoubtedly bring a unique sense of happiness.
Delicious Vegetables Nourished
by Shiobara’s Geography and Climate
In high-altitude areas, highland vegetables such as “Shiobara Highland Daikon Radish” are cultivated. The Shiobara Onsen area was at the bottom of lake until about 300,000 years ago when volcanic activity shaped the landscape. The well-drained, water-retentive soil is ideal for growing daikon radish. When you cut into them, they are so juicy that they almost stick to the knife. When you bite into them raw, they have a crispy texture, and you can taste the juicy umami and gentle sweetness that spreads in your mouth. In the highlands where daikon radishes grow, temperatures drop in the evening. To withstand the cold, the radishes accumulate sugar, enhancing the sweetness.
In addition to daikon radishes, a variety of vegetables such as turnips, spinach, and others are cultivated and served at dinners in Onsen ryokans as well as other establishments. High-quality water is essential for delicious vegetables. Shiobara is blessed with abundant mountain water, which is used not only for cultivation but also for processing after harvest. Several doorsteps in the village have pots filled with mountain water, used by locals for tea and cooking.
Culture of Fermented Foods Passed down from Ancestors
In the snow-covered area of Shibahara, many fermented foods were created to endure the winter months when vegetables couldn't be harvested. These preserved foods harness the power of fermentation to extend the shelf life and add high nutritional value.
Daikon radishes are processed into a pickled dish called “takuan,” a staple side dish for breakfast at ryokans. After being sun-dried, the daikon radish is soaked in a mixture of rice bran and salt, intensifying its flavors. Another traditional fermented food in the region is “shimotsukare,” which is a mixture of salmon heads, soybeans, daikon, carrots, and sake lees (pressed lees left over from the process of making sake). It’s valued for its rich calcium and protein conten
While modern transportation allows vegetables to be transported from warmer regions, some households continue to uphold traditional dietary habits, including enjoying fermented foods.
LOCAL DELICACIES
Find Your Favorite Flavor! Discover Local Delicacies Exclusive to Shiobara Onsen
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Toteyaki Diverse and Open-Ended Local Delicacy
Toteyaki is a creative gourmet treat made from dough baked with milk and eggs produced in Nasushiobara City, shaped into a trumpet. In Shiobara Onsen Village, 12 different shops each leverage their own unique specialties, offering a wide range of toppings from sweet to savory, all under a relaxed and flexible set of guidelines that encourage local creativity.
Eitaro, a long-established Japanese confectionery shop, is one of the earliest stores to offer Toteyaki. They serve "Kimagure Tote" (500 Japanese yen), which features a record-sized dough topped with homemade red bean paste and seasonal fruits. For those who don't like red bean paste, it can be substituted with chocolate. In addition to traditional sweets such as "Kurumi (Walnut) Monaka" and "Onsen Manju," Eitaro also sells freshly baked bread, showcasing the skills of the owner, Tatsumi KIMISHIMA, who has a background as a patissier. Starting in 2023, they have also introduced a "Toteyaki Experience" with lectures by traditional Japanese confectionery artisans.
"I had never deeply interacted with customers who enjoy Toteyaki before, but I am delighted to see them baking it with their own hands and enjoying their favorite toppings."
Immediately after the earthquake, with a significant drop in tourist numbers in Shiobara Onsen Village, a new local delicacy development plan was initiated. Toteyaki was conceived by Tatsumi KIMISHIMA and two other shops, and the basic recipe was shared with interested stores. This led to a town-wide effort to popularize Toteyaki. The term "Tote" is derived from the name of the horse-drawn carriages (Tote carriages) that once circulated around the Onsen town. "At its peak, there were 26 carriages in operation. I fondly remember the view from my childhood. Although operations have stopped since the earthquake, I hope to introduce more people to the joys of Shiobara and dream of the day when the Tote carriages will once again bring vibrancy to the town."
Activities & Experiences
Customize your Flavor with a Toteyaki Making Experience
Learn how to bake the dough and enjoy filling the treat with Eitaro’s homemade sweet bean paste and seasonal fruits as toppings.
Tatsumi KIMISHIMA
Owner of the traditional Japanese confectionery shop 'Eitaro'
After training at a bakery and cake shop, he took over the family business, Eitaro. Following the Great East Japan Earthquake, he developed 'Toteyaki' with his colleagues as part of the reconstruction efforts.
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Soup-Iri-Yakisoba
This local gourmet specialty has been loved in Shiobara Onsen for over 50 years. It’s a dish of yakisoba made with ramen noodles, soaked in a signature broth unique to each restaurant.
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