Ibaraki's Carp
Once you taste Ibaraki's carp, no other will compare!
About Ibaraki's Carp
In Ibaraki Prefecture, carp dishes are abundant, ranging from sashimi and sushi to sweet simmered preparations. This culinary tradition likely stems from the culture of savoring fresh carp caught from Lake Kasumigaura. Among these, "Koi-koku" is particularly famous—a hearty miso-based stew made with thick slices of carp and an assortment of vegetables. Often referred to as a carp version of "kenchinjiru" (vegetable miso soup), it is rich in flavor and nutrition. Carp, known for its vitality, is a high-protein, nourishing ingredient. Locally, unique treats like carp cookies and carp yokan (sweet bean jelly) are also available.
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Regional cuisine of Ibaraki region
Japanese Cuisine - Seafood
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