It's cooked rice from Mukago. “Mukago” is a small bud (shiyuga) formed at the base of leaves such as Japanese oysters...
It is a local dish of Ibaraki Prefecture, and it is said to be the best season from winter to spring, with low water ...
Boar meat seems to have been a valuable source of protein for Japanese people since the Jomon period. There have been...
Okukuji Shamo is a chicken raised in a mountainous area surrounded by nature in Okukuji in the northern part of Ibara...
Ibaraki Prefecture boasts the number number one in Japan for both the cultivation area and production volume of chest...
In the coastal area of Ibaraki, the anko pot is a specialty, but the anko is a specialty, but the bones, so there is ...
Kairakuen in Mito, one of Japan's three great gardens, has about 100 varieties of plum trees planted with 3,000 plum ...
Local ramen that was born in Ibaraki in the Showa 50s. It is a ramen made with plenty of sweet and spicy soy sauce in...
It is a local cuisine originated in the northern part of Ibaraki Prefecture. Kenchin soup and soba are not delicious....
The northern region of Ibaraki Prefecture is suitable for soba cultivation, such as the size of the daily range and g...
Ibaraki Prefecture has the number 1 dried potato production in Japan. 90% of the total output is from Ibaraki Prefect...
There are many carp dishes in Ibaraki Prefecture, and you can enjoy various types of carp sashimi, sushi, and umami. ...
The Okukuji region of Ibaraki Prefecture has been popular for growing konjac since ancient times, and is said to be t...
Tagane Mochi is a local dish that is widely eaten in Ibaraki Prefecture, mainly in the southern part of Ibaraki Prefe...
I am farming catfish in Kasumigaura in Ibaraki Prefecture. Catfish can be sashimi, tempura, boiled and end up to a ca...
No one knows Mito natto right now, right? Ibaraki is more than a fermented food representative of Japan. In 1083, whe...