Regional cuisine of Ibaraki region
Shishi-nabe
“Shishinabe,” a winter tradition in Ishioka City, Ibaraki Prefecture, is a local dish full of wild taste, using fresh wild boar meat caught locally and plent...
Nashu in Ibaraki
I am farming catfish in Kasumigaura in Ibaraki Prefecture. Catfish can be sashimi, tempura, boiled and end up to a catfish burger and can be enjoyed quite a ...
Taganemochi
Tagane Mochi is a local dish that is widely eaten in Ibaraki Prefecture, mainly in the southern part of Ibaraki Prefecture. In the southern part of Ibaraki P...
Tsukikenchin soba
Ibaraki Prefecture's local dish “tsuke kenchin soba” is a heartwarming dish that combines flavourful soba with plenty of ingredients and kenchin soup. In Iba...
Daigo Shamogetan
The new specialty dish “shamogetan” from Daigo in Ibaraki prefecture is a medicinal dish using Okukuji shamo, a local specialty. Okukuji shamo is a chicken r...
Mito natto
“Mito natto,” a specialty of Mito City, Ibaraki Prefecture, is one of Japan's representative fermented foods. There are various theories about its origin, bu...
Mito Domain ramen
Mito Domain ramen is a local ramen from Mito City, Ibaraki Prefecture, and is a reproduction of the ramen that Tokugawa Mitsuyoshi (Mito Komon), who is said ...
Tofu miso ramen
Tofu miso ramen is a local ramen representative of northern Ibaraki prefecture. Shredded tofu and plenty of green onions are used as ingredients, and along w...
Funa kanroni
The local dish “funa kanroni” from Koga City, Ibaraki Prefecture, is a traditional dish that has continued since the Edo period, and is still loved by the lo...
Mukago gohan
It's cooked rice from Mukago. “Mukago” is a small bud (shiyuga) formed at the base of leaves such as Japanese oysters and natural yam (dioscorea), and Ibarak...
Ibaraki Anko Nabe
It is a local dish of Ibaraki Prefecture, and it is said to be the best season from winter to spring, with low water temperatures, especially in January thro...
grilled chestnuts
Ibaraki Prefecture boasts the number number one in Japan for both the cultivation area and production volume of chestnuts. It is said that cultivation began...