1
Prosperity and "fried bean curd sheet of dried soybean casein Bean Paste Bun"

Crisply, if, skin and wet bean jam are in an inveterate habit.

The hot water wave" which can be called a representative of the feature of Nikko, too (sheet of dried soybean casein) is also popular as a gift.
The "sheet of dried soybean casein" from Kyoto (sheet of dried soybean casein) was also famous, but "hot water wave of Nikko" was being conspicuous to present to one temple for two companies (Nikko Tosho-gu Shrine, Nikko Rinno-ji and Nikko Futarasan-jinja).

Well, the way to fill out is different from "hot water wave" by "sheet of dried soybean casein" and Nikko in Kyoto. How to leave the film by which its difference has boiled Soy Milk down and has gone out to the surface. The one drawn up by no fold makes the film "sheet of dried soybean casein from Kyoto" and folding into two, and the one drawn up double is "hot water wave of Nikko".

It's possible to taste a hot water wave at many stores in Nikko, the popular store where even media are introduced to the "fried bean curd sheet of dried soybean casein Bean Paste Bun" which is also "prosperity and" at the inside. Thin clothes have been put and it has been raised clearly, crisply, if, the food texture of the done clothes, the sweetness of the Bean Paste Bun and salty taste of completion are exquisite.

[Brand name and value] fried bean curd sheet of dried soybean casein Bean Paste Bun 250 yen for 1
[Use-by date] 3 days

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The salt which sticks to the turn makes the sweetness of the bean paste stand out, and it's the gusto which doesn't stop! Storefront freshly it raised, ATSUATSU can be eaten, but there are also one for gifts.

2
Ishida shop main store "Nikko Jingorou rice crackers"

A long seller is rice crackers of the salt butter taste.

Since the business is started (in 1907) in 1907, it's said that the popular "Nikko Jingorou rice crackers" were called for the master craftsman who sculpted "sleep cat" in shrine building in Nikko Tosho-gu Shrine "Jingoro Hidari". The rice crackers with the rich kind are in line in the store, but the recommendation which is most is the salt butter taste of the tradition using the butter flavor.
You're enjoying many ones from a child to an elderly person for rice crackers of the light taste and the slightly small moderate size.

When buying "Nikko Jingorou rice crackers" at Ishida shop main store, it'll be crowded with a customer of the sightseeing way back of Nikko in the afternoon, so the morning's coming can enjoy ten shopping slowly.

[Brand name and value] Nikko Jingorou rice crackers, 648 yen (18)
[Use-by date] 120 days

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"Hoshino Resorts KAI Nikko" I'm taking it out as welcome sweets, but the bought one likes it, and it are also a lot of popular gifts.

3
The Onihei's (millets) steamed red bean jelly main shop "soft sweet bean jelly"

The Nikko local specialty which keeps being loved locally "soft sweet bean jelly"

When I say the standard gift in a street and Nikko I also know from the middle to Tosho-gu Shrine and the form that many steamed red bean jelly shops are built side by side along a street from the Tobu Nikko station, steamed red bean jelly.
"The Onihei's steamed red bean jelly main shop" is also a popular steamed red bean jelly shop so at the inside that the name is listed with Onihei when saying soft sweet bean jelly locally.
Soft sweet bean jelly starts the business as a ren steamed red bean jelly speciality store at the beginning of Showa, and is sign goods after that in now including sale of soft sweet bean jelly.

The gusto refreshingness of aftertaste refreshing is the feature for Onihei's soft sweet bean jelly, and its freshness and the elegant sweetness wait for the look, and by which it's pursued carelessly. To the extent there are many people who purchase this soft sweet bean jelly made politely and visit to buy it from a distant place, too.

Temperature control was important to soft sweet bean jelly for quality retention, so only the winter season was doing manufacturing and sales before. But I come to sell production at any time of the year around from the front for about 30 years by refrigeration technology's developing, and it's possible to taste nonesuch soft sweet bean jelly anytime in now.

[Brand name and value] soft sweet bean jelly (I enter 70 grams x 5 bottles.) 900 yen
[Use-by date] 5 days

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For presents, of several soft sweet bean jelly I competed eating it was felt best!

4
House in Meiji "cheesecake Nirvana"

Nonesuch cheesecake from noted store which represents Nikko

I have the cheesecake which keeps being loved for 40 years "nirvana" at a noted store of Western food from Nikko "house in Meiji".
The birthplace where luxury cream cheese made in Denmark was used abundantly is baked up carefully, the surface, it builds into a thick cheesecake of the palate which was to put a protective coating with sour cream and was moist.
The fabric made with only cream cheese, egg and sugar doesn't use flour and the sweetness is suppressed and has the deep good body. Fresh lemon, the sour taste soft in a birthplace, Ka WAE, it's also an exquisite combination with sour cream.
They're the material and the luxurious gem which stuck to how to make, so as a gift, as well as, it's also most suitable for a present. A cafe is juxtaposed, so teatime can also be enjoyed slowly.

[Brand name and value] a cheesecake nichiruhana (nirvana) small (diameter 15cm) of 2268 yen and large (diameter 21cm) 3780 yen※, a make-up is boxed together.　
[Use-by date] 7 days

"Traditional yogurt" is also popular besides the cheesecake.
Raw milk is used 100 %. The original yogurt by which the mellow taste will be a habit creamily is a dessert of "in Meiji, house" tradition.
[Brand name and value] house in Meiji Traditional yogurt (400ml) of 648 yen
[Use-by date] 7 days

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A balance of sour taste of the white sour cream and moderate sweetness is very good.
When "nirvana" is eaten after eating omelet rice by "house in Restaurant Meiji", happiness is felt.

5
Kashiwazaki store "make, SHO eating bout set"

The refreshing fragrance and flavor write up appetite.

The "Kashisaki store" which sticks to handwork of a connoisseur of Japanese pepper and a traditional craftsman with history in more than 70 from foundation. "Wooden sprout SAN SHO" where local specialty picked the soft leaf which has just still budded and seasoned it with soy sauce. It's the traditional food which becomes established in a home in Nikko and is the gusto which fits the friend of rice who has just cooked and topping material of a rice-ball so that local people call it "the taste of the grandmother and the mother".
"Floral SAN SHO" using the flower by which only a little is gathered a short season is also all popular with gourmets. The delicate flavor goes well with sashimi of fillet of white fish and tofu boiled in a seaweed-based soup well. When "fruit SAN SHO" of the unpleasant flavor adds sou to cooked vegetables, an usual dish becomes pleasant. The set into which I put a selection of the leaf, the fruit "and" the flower which can enjoy an eating bout of the taste abundant in Japanese pepper is recommended.

[Brand name and value] make, SHO eating bout set 3 entering of 5832 yen
[Use-by date] it's unopened, about 1 year

Kashiwazaki store

• Tochigi prefecture Nikko city 797-1, Shimohatsuishimachi MAP
• From the Tobu Railway Tobu Nikko station, about 15 minutes on foot
• 9:00-17:00
• Open everyday
• 0288-54-0086
• Free

6
Ochiai store "will SO book red chili pepper"

The cold resistance food by which a strolling monk of Nikko heated up a body

The "will SO book red chili pepper" made from the front for about 300 years as the cold resistance food in Shugendo. Then I keep telling "Ochiai store" of 1868 year (1868) foundation soon by the process which gets and doesn't change Green Perilla and a bird pepper (well, red chili pepper) from a contract farmhouse of a prefecture.
A leaf of Green Perilla and a bird pepper, 1-2 years, if Green Perilla will run and salt, and is lithely soft, and a bird pepper turns amber, and a sharp taste becomes mild, the bird pepper is made a core and it's extorted by Green Perilla. Previous, the beautiful shape that it's sharpened and completed is work of skillfulness by a craftsman. One the other fried rice and pasta which are mixed and tasted in Fermented Soybeans cut small, load rice down and make it topping material of rice with hot tea, and are also delicious. A hot sharp taste will be the accent of the seasoning.

[Brand name and value] will SO book red chili pepper 8 (entering) of 700 yen
[Use-by date] it's unopened, about 3 months

Ochiai store

• Tochigi Nikko city 938, Shimohatsuishimachi MAP
• From the Tobu Railway Tobu Nikko station, about 15 minutes on foot
• 10:00-16:00
• Tuesday . Wednesday . Thursday
• 0288-54-2813

7
It's immersed in KEKKOU, the main shop "It's immersed in KEKKOU in Nikko."

Wine and honey are local specialty pickles of the accent.

The raw material "KEKKOU immerse in Nikko" corned once, without salt, these 2 pickle collected soy sauce, white wine and clover honey in added original sauce, and they're the big feature by crowded Pickles in Tamari Soy Sauce. Wine was used by Pickles in Tamari Soy Sauce from the (in 1961) foundation at first in 1961 which was the time when wine isn't drinkable casually yet. The one that was made possible by which is immersed in KEKKOU, the main shop is because a brewer was running the business from at that time, too.

Without salt, natural spring water of Nikko "good water from Nikko" is being used.
Even during its being also rich in cucumber, ginger, Japanese radish and burdock the kind, the most popular one is shallot. The shallot completed sweetly is also fragrant and is a recommended gem.

youkanyunami, a sashimi hot water wave and Nikko natural spring water "good water from Nikko" etc. are also sold.
Simultaneously with harvesting a fruit of Buckweat excellent in quality made in Nikko and Kanuma, refrigeration was preserved, the homemade Soba Noodles which has been just ground is being also sold.
3 stores of Handmade soba Dining Area has that in the Nikko city, and is also established attached to the place sold directly where you "are immersed in KEKKOU" at Imaichi interchange store and Moritomo bypass store, so it's possible to choose as a gift and taste good Buckweat. Additionally it's possible to buy much in the gift shop in Nikko.

[Brand name and value] of Nikko, it's pickled fairly, KKOUZUKUME (160g) of 648 yen
[Use-by date] 150 days

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Pickles in Tamari Soy Sauce of Myoga Ginger is very good and is a favorite!

8
Umetarou Kamisawa store "It's immersed in a collection of Nikko fermented soybean paste."

The "Pickles in Tamari Soy Sauce of" fermented soybean paste for which technology in the long-established store which continues for 400 years was utilized

Collections immerse are the pickles which pickled vegetables in the seasoning liquid which made the collection of Miso and the soy sauce a principal raw material. Tochigi prefecture rural areas had the custom of a preservation method that vegetables are pickled in Miso to weather cold winter. The pickles I made developed succeed to that and "are immersed in a collection".

"Collection immerse of Nikko fermented soybean paste" is the pickles "Umetarou Kamisawa store" created up. The time is made Tosho-gu Shrine building likewise, and the said store of foundation for about 400 years has begun to treat cereal, fermented soybean paste and soy sauce. While the peaceful time came after the end of the war, a places charge head of a family and Umetarou Kamisawa made the will with which they would like to make local product in an area using technology built with fermented soybean paste and soy sauce. So the one I noticed is "collection of Miso".

When I make Miso be matured with "collection", a little, the amber liquid I'm beginning to soak into which. It "is immersed in a collection of Nikko fermented soybean paste" that the fragrance by which we assumed (I blow, I went.) and the thick flavor piled up and completed trial and error using "collection" of the feature fragrantly. To maintain the food texture of the material and the fragrance, everything is made with a process of "non-heating", so I find its taste, and Guest/customer is also doing one after another from a distant place.

It's shallot that it's popular by far even in the many goods.
Only the material which chose one made in Tochigi-ken as the center through is pickled in "collection", so its flavor, sweetness and refreshing taste of the firmness made Paris are the feature.

A collection immerse of Nikko fermented soybean paste also goes well with a dish well from the fragrance, the food texture and the thick flavor. Various styles of cooking are introduced to website, so it's helpful.

[Brand name and value] shallot (150g) of 680 yen
[Use-by date] by refrigeration, 1 month

"Cut seven kinds each other, (happy circle)" is also recommended. Such as adding to a rice-ball, rice with hot tea and salad dressing, it's possible to enjoy the taste different from usual.

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There are various collections immerse from a basic to something novel, and a fruit is very good big, and it's recommended so that a collection immerse of shallot has not been judged by other ones!

9
Yashu special brew Miso "Koji ZANMAI"

First-class rice Miso on which the luxurious sweetness and the elegant fragrance are fitted

The "Yashu special brew Miso" made at a brewery of foundation for 1902 years (1902) is great master's Miso. Everything is made with handwork until it starts with koji making and I come to delivery from the warehouse from Miso trained, and even if a soup stock chicken isn't done without damaging the flavor even if it's boiled, good miso soup can be made.
"Koji ZANMAI" which used more than two times of koji of general Miso luxuriously is also first-class rice Miso of the luxurious sweetness and the elegant fragrance at the inside.

[Brand name and value] Koji ZANMAI of 850 yen (without tax)
[Use-by date] by refrigeration, about 6 months

About 5 kinds of Miso is being always sold by measure from 100 gram unit at a store.
When I consult store Staff/staff member even if I think "I don't know what to buy.", you recommend me Miso which meets hope. It's also pleasant to buy various Miso.

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It's the Miso seller in a long-established store who has presented Sweet Sake to Nikko Tosho-gu Shrine at New Year's, but it's fashionable and seemingly, isn't seen in a Miso shop. Confections with fermented soybean paste is being sold. When returning home, if the Miso here was made a small present, it was appreciated very much.