The lever of the anko Ponzu is good. It's great for sake.

anki too Ibaraki
 
 

Ibaraki Other recommended dishes

grilled chestnuts Ibaraki
grilled chestnuts

Ibaraki Prefecture boasts the number number one in Japan for both the cultivation are...

Mito Natto Ibaraki
Mito Natto

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

Mukago gohan Ibaraki
Mukago gohan

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

Hitachi-Aki-soba Ibaraki
Hitachi-Aki-soba

The northern region of Ibaraki Prefecture is suitable for soba cultivation, such as t...

stamina ramen Ibaraki
stamina ramen

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

Tsuke-kenchin soba (kenchin udon) Ibaraki
Tsuke-kenchin soba (kenchin udon)

It is a local cuisine originated in the northern part of Ibaraki Prefecture. Kenchin ...

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Local cuisinerelated dishes

Abekawa mochi Shizuoka
Abekawa mochi

Abekawa-mochi (abekawa-mochi) is freshly made mochi sprinkled with soybean flour mixe...

Botebote tea Shimane
Botebote tea

Botebote tea is a traditional snack from Matsue in Shimane prefecture, where bancha i...

Ureshino Onsen Yudofu Saga
Ureshino Onsen Yudofu

Onsen yudofu is a specialty dish of Ureshino Onsen, characterized by the texture of t...

Shinko manju Tochigi
Shinko manju

Shinkomanju are made to serve as offerings to the Hatsuuma Festival held in February ...

Takasaki pasta Gunma
Takasaki pasta

Gunma Prefecture seems to be suitable for the production of agricultural crops becaus...

Eel dishes in Narita Chiba
Eel dishes in Narita

The area around Naritasan Omotesando, where Naritasan Shinshoji Temple is located, is...

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