Regional cuisine of Ibaraki region
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Mito Domain Ramen
Mito Domain Ramen (水戸藩ラーメン, Mito Han Ramen) is a local specialty from Mito City in Ibaraki Prefecture. It recreates the ramen believed to have been en...
Tofu Miso Ramen
Tofu Miso Ramen (豆腐みそラーメン, Tofu miso ramen) is a beloved local ramen dish from the northern region of Ibaraki Prefecture. It features chunks of tofu ...
Funa Kanroni (Sweet Glazed Carp)
Funa Kanroni (鮒甘露煮, Sweet Glazed Carp) is a traditional dish from Koga City in Ibaraki Prefecture, cherished by locals since the Edo period. Koga is bles...
Mukago Rice
Mukago Rice (むかごご飯) is a type of seasoned rice cooked with "mukago," which are tiny bulbils that grow at the base of the leaves of plants like Japanese ...
Handmade Sashimi Konjac
Okukuji, a region in Ibaraki Prefecture, is known as the birthplace of konjac, a traditional Japanese ingredient. Konjac cultivation has flourished here for ...
Shikinbai
Shikinbai (紫錦梅, Shikinbai) is a delightful regional specialty deeply tied to Kairakuen, one of Japan’s Three Great Gardens, located in Mito, Ibaraki Prefe...
Tagane Mochi
Tagane Mochi (たがね餅, Tagane mochi) is a beloved traditional dish from southern Ibaraki Prefecture, featuring a unique texture and rich aroma made from a m...
Roasted Chestnuts
Roasted Chestnuts (焼き栗, Yaki-guri) are a beloved autumn tradition. Ibaraki Prefecture is proud to be Japan's top producer of chestnuts, both in terms of c...
Daigo Shamo Getan
Daigo Shamo Getan (大子シャモゲタン, Daigo Shamo Getan) is a newly created specialty dish from Daigo Town in Ibaraki Prefecture, featuring Okukuji Shamo, a p...
Oku-Kuji Shamo Yakitori
Oku-Kuji Shamo (奥久慈しゃも, Oku-Kuji shamo) refers to a special breed of chicken raised in the lush, mountainous regions of Oku-Kuji in northern Ibaraki Pr...
Hitachi Aki Soba
Northern Ibaraki has long been known as a soba-producing region, with conditions well suited to buckwheat cultivation, including large day-to-night temperatu...
Ankimo
In Ibaraki’s coastal areas, monkfish hot pot is a local specialty, and nearly every part of the monkfish apart from its bones is used as a quality ingredient...
Shishi Nabe
Shishi nabe, a winter specialty of Ishioka City in Ibaraki Prefecture, is a hearty local hot pot made with fresh wild boar caught in the area and plenty of s...
Mito Natto
Mito Natto is a specialty of Mito City in Ibaraki Prefecture and one of Japan’s best-known fermented foods. There are several accounts of its origins, but a ...
Stamina Ramen
This local ramen originated in Ibaraki in the 1970s. Thick noodles, chilled in cold water, are generously topped with a sweet-and-savory soy-based thickened ...
