Regional cuisine of Ibaraki region
Hitachi-Aki-soba
The northern region of Ibaraki Prefecture is suitable for soba cultivation, such as the size of the daily range and good drainage, and has been known as “sob...
Wants too
Ibaraki Prefecture has the number 1 dried potato production in Japan. 90% of the total output is from Ibaraki Prefecture. It is not only delicious, but also ...
Carp in Ibaraki
There are many carp dishes in Ibaraki Prefecture, and you can enjoy various types of carp sashimi, sushi, and umami. Perhaps because the culture of eating de...
Handmade sashimi konnyaku
The Okukuji region of Ibaraki Prefecture has been popular for growing konjac since ancient times, and is said to be the birthplace of konjac. This is derived...
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...
Okukuji shamo yakitori
Okukuji Shamo is a chicken raised in a mountainous area surrounded by nature in Okukuji in the northern part of Ibaraki Prefecture. Shamo is written in kanj...
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 ...
Mito Natto
No one knows Mito natto right now, right? Ibaraki is more than a fermented food representative of Japan. In 1083, when MINAMOTO no Yoshiie stayed at a mansio...