“Tsukena” is Tokamachi's name for Nozawana pickles. "Nīna" is a seasoned side dish made by stewing tsukena. One of the representative traditional dishes of this region, an indispensable item for the dining table from winter to spring.12Tsukena and NīnaBorn from necessity,developed with wisdomMade from pure water, snow has influenced the tastes and preservation methods of Tokamachi food for years. Heavy snowfall created the need, and the inspiration for many of the foods still eaten today in Tokamachi. Food was either stored in the snow, or prepared in a way to last the winter. Two such foods, "tsukena" and "nīna", are popular Tokamachi preserved foods, and are commonly found as a part of local dinners. Visitors can savor these at restaurants such as Yuge, where these and other dishes using local ingredients and wild game are served in traditional, multi-course dinners. Travelers to lodgings such as Kiyotsukyo Onsen, Setoguchi can enjoy these foods around a warm hearth and then relax in the hot springs. Techniques to preserve food are handed down through the ages, and now visitors can learn traditional Tokamachi cuisine from local mothers in a hands-on cooking experience.4Harsh Winters, Healthy Food
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