It is finished in a simple taste of soba.

Tsuke-kenchin soba (kenchin udon) Ibaraki
 
 

Ibaraki Other recommended dishes

Handmade sashimi konnyaku Ibaraki
Handmade sashimi konnyaku

The Okukuji region of Ibaraki Prefecture has been popular for growing konjac since an...

Mito Natto Ibaraki
Mito Natto

No one knows Mito natto right now, right? Ibaraki is more than a fermented food repre...

stamina ramen Ibaraki
stamina ramen

Local ramen that was born in Ibaraki in the Showa 50s. It is a ramen made with plenty...

Shishinabe Ibaraki
Shishinabe

Boar meat seems to have been a valuable source of protein for Japanese people since t...

Mukago gohan Ibaraki
Mukago gohan

It's cooked rice from Mukago. “Mukago” is a small bud (shiyuga) formed at the base of...

Okukuji shamo yakitori Ibaraki
Okukuji shamo yakitori

Okukuji Shamo is a chicken raised in a mountainous area surrounded by nature in Okuku...

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Soba & Udonrelated dishes

Iya soba (buckwheat cut) Tokushima
Iya soba (buckwheat cut)

Iya soba (soba kiri) is a thick soba made using traditional buckwheat flour that has ...

Momiji manju Hiroshima
Momiji manju

It is a yakimanju with “red bean paste” in a fluffy castella dough made using eggs, w...

Shodoshima somen Kagawa
Shodoshima somen

Shodoshima stretch somen is one of the three major somen noodles in Japan, and is par...

Kuroishi Tsuyu Yakisoba Aomori
Kuroishi Tsuyu Yakisoba

Kuroishi Tsuyu Yakisoba is said to have started in the late Showa 30s, “Bimanju” in t...

Yamagata soba Yamagata
Yamagata soba

The soba that can be eaten extensively in the inland area of Yamagata Prefecture is c...

Sanuki udon Kagawa
Sanuki udon

Sanuki udon is a well-known specialty of Kagawa Prefecture. However, it became a nati...

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