Tochigi Prefecture


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  • Image Source : Tochigi Farmers' Roundtable

  • Image Source : "Japanese Cuisine of the Furusato: Traditional Cuisine of Utsunomiya" (Yuji Kashiwamura/Hisae Handa)


Ingredients (For 4 persons)

  • taro 400g
  • [Miso Sauce] Miso 100g
  • [Miso Sauce] Sugar 80g
  • [Miso Sauce] Mirin 60cc
  • [Miso Sauce] Yuzu As needed (depending on season)
  • [Miso Sauce] Japanese pepper As needed (depending on season)

How to cook

  • 1. Cut the taro into bite-size pieces.

  • 2. Line a steamer with cooking paper and steam the taro until a skewer comes through.

  • 3. Spread them out in a colander to cool, and skewer 3 or 4 potatoes.

  • 4. Grill on both sides in an oven or over charcoal.

  • 5. Make the miso sauce. In a saucepan, combine miso, sugar and mirin and heat until thickened, stirring constantly to prevent burning. Add grated yuzu peel and chopped sansho leaves to taste.

  • 6. Drizzle 4 with the miso sauce from 5 and grill again.

provider : "Hometown Japanese Cuisine: Traditional Dishes of Utsunomiya" (Yuji Kashiwamura/Hisae Handa)

* Recipes vary depending on the region and home.