Ibaraki Catfish
A blend of tradition and flavor—Discover the unique taste of Ibaraki’s catfish cuisine

About Ibaraki Catfish

In Ibaraki Prefecture, catfish farming thrives in the abundant waters of Lake Kasumigaura. Blessed with rich natural resources and fertile land, Ibaraki has developed a diverse and vibrant food culture. Among its culinary treasures, catfish dishes stand out for their surprising taste and uniqueness.

Japan is home to three types of native catfish: the common catfish (Manamazu), the giant Lake Biwa catfish, and the Japanese torrent catfish. The common catfish, found throughout the country, is especially prized for its mild, tender white flesh. This versatility makes it a popular ingredient in dishes such as tempura, kabayaki (grilled with sweet soy glaze), sashimi, and simmered dishes.

You can find traditional restaurants and specialty shops across Ibaraki that serve delicious catfish dishes, attracting visitors from far and wide. Around Lake Kasumigaura, fried catfish tempura and karaage (Japanese-style fried catfish) are local favorites. Meanwhile, in the foothills of Mount Tsukuba, traditional catfish dishes like sweet and savory stews or hot pot meals have been lovingly passed down as family recipes.

Catfish meat is low in fat, high in protein, and packed with B vitamins and minerals, making it a healthy choice for many. When prepared as tempura or karaage, it offers a delightful combination of crispy exteriors and soft, flaky interiors.

Ibaraki’s catfish cuisine is a true testament to the region’s food heritage, showcasing the best of local ingredients and cooking traditions. If you ever find yourself in the area, don’t miss the chance to savor the distinctive flavors of this comforting dish.

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