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...
Monkfish Hot Pot
Monkfish Hot Pot (あんこう鍋, Ankō Nabe) is a traditional dish from Ibaraki Prefecture, best enjoyed during its peak season in the cold months from winter to...
Hitachi Aki Soba
Hitachi Aki Soba (常陸秋そば, Hitachi Aki soba) is a renowned buckwheat variety from the northern region of Ibaraki Prefecture, an area historically famed as...
Monkfish Liver (Ankimo)
In the coastal regions of Ibaraki, monkfish dishes are a local specialty, with monkfish hot pot being particularly famous. Known for its versatility, every p...
Shishi Nabe (Wild Boar Hot Pot)
Shishi Nabe (しし鍋, Wild Boar Hot Pot) is a cherished winter specialty of Ishioka City in Ibaraki Prefecture. This hearty dish is crafted with freshly caugh...
Mito Natto
Mito Natto (水戸納豆, Mito natto), a specialty of Mito City in Ibaraki Prefecture, is one of Japan's most iconic fermented foods. While its origins are debat...
Stamina Ramen
Stamina Ramen (スタミナラーメン, Stamina ramen) is a local specialty of Ibaraki, first created in the 1970s. This hearty dish features thick noodles that ...
