Regional cuisine of Ibaraki region
anki too
In the coastal area of Ibaraki, the anko pot is a specialty, but the anko is a specialty, but the bones, so there is no place to throw it away, so all parts ...
shikinbai (shikinbai)
Kairakuen in Mito, one of Japan's three great gardens, has about 100 varieties of plum trees planted with 3,000 plum trees, and is famous as a famous spot fo...
stamina ramen
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 thick noodles cooked in cold water. The...
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...
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...