Cooking Classes in Japan
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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 ...
Ibaraki Catfish Dishes
Catfish are farmed in Lake Kasumigaura, in Ibaraki Prefecture. Blessed with abundant water resources and fertile land, Ibaraki has developed a diverse food c...
Hoshiimo
Ibaraki Prefecture is Japan’s leading producer of dried sweet potatoes, accounting for around 90% of the total production. Hoshiimo is not only delicious but...
Tsuke Kenchin Soba
Tsuke Kenchin Soba is a local dish from Ibaraki Prefecture that pairs flavorful soba with a hearty kenchin soup. Ibaraki has large temperature differences be...
Ibaraki Koi
Ibaraki has a wide variety of koi dishes, including sashimi, sushi, and umani (simmered koi). This may reflect the region’s long-standing culture of enjoying...
Chiba Soft-Serve Ice Cream
Did you know that soft-serve ice cream is said to have originated in China, with a history stretching back 4,000 years? You may also wonder what makes Chiba’...
Chiba Kaisen-don
Chiba is a wonderful place to enjoy both seafood and produce from the mountains—and it’s close to central Tokyo, too. Chiba’s kaisen-don is generously topped...
Takeoka Ramen
Takeoka Ramen originated in Takeoka, Futtsu City, Chiba Prefecture. Its preparation is distinctive: soy-sauce seasoning is mixed with the water used to boil ...
Katsuura Tantanmen
Katsuura Tantanmen is quite spicy, but delicious. It became a local staple among fishermen and others who worked at sea, who ate it to warm up after cold day...
Namero-don
The name may sound unusual, but one popular theory is that namero is so delicious you’ll want to lick even the fish left on the plate. It was traditionally m...
Kind of food
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