Introducing the top 10 unmissable local gourmet dishes from the Ibaraki region.
Introducing the top 10 unmissable local gourmet dishes from the Ibaraki region.
When visiting the Ibaraki region, be sure to enjoy the authentic local gourmet dishes at their best.
Table of Contents
Ibaraki Anko Nabe
Mito natto
Hitachi-Aki-soba
Tsukikenchin soba
Okukuji shamo yakitori
Wants too
Nashu in Ibaraki
stamina ramen
Shishi-nabe
Daigo Shamogetan
Ibaraki Anko Nabe
The taste that can not look good from the appearance, the person who ate for the first time is amazing!
It is a local dish of Ibaraki Prefecture, and it is said to be the best season from winter to spring, with low water temperatures, especially in January through February before spawning. Contrary t...
Mito natto
Strange fermentation, traditional flavor — “Mito natto” that Mito, Ibaraki Prefecture is proud of
“Mito natto,” a specialty of Mito City, Ibaraki Prefecture, is one of Japan's representative fermented foods. There are various theories about its origin, but legends are known that during the conq...
Hitachi-Aki-soba
Brand soba in Ibaraki “Hitachi autumn soba”
The northern region of Ibaraki Prefecture is suitable for soba cultivation, such as the size of the daily range and good drainage, and has been known as “soba dokoro” since the Edo period. “Hitachi...
Tsukikenchin soba
“Tsukekenchin soba,” a heartwarming local flavor born from the rich climate of Ibaraki
Ibaraki Prefecture's local dish “tsuke kenchin soba” is a heartwarming dish that combines flavourful soba with plenty of ingredients and kenchin soup. In Ibaraki prefecture, the temperature differe...
Okukuji shamo yakitori
Taste nurtured by Daigo's wilderness
Okukuji Shamo is a chicken raised in a mountainous area surrounded by nature in Okukuji in the northern part of Ibaraki Prefecture. Shamo is written in kanji and is originally a breed for chicken ...
Wants too
The smell of broiled invites nostalgia!
Ibaraki Prefecture has the number 1 dried potato production in Japan. 90% of the total output is from Ibaraki Prefecture. It is not only delicious, but also nutritious, rich in dietary fiber, low c...
Nashu in Ibaraki
Catfish is protein and has no smell and is so delicious!
I am farming catfish in Kasumigaura in Ibaraki Prefecture. Catfish can be sashimi, tempura, boiled and end up to a catfish burger and can be enjoyed quite a bit of variation. It has a crunchy textu...
stamina ramen
Local ramen in Ibaraki, it is a sweet and sweet!
Local ramen that was born in Ibaraki in the Showa 50s. It is a ramen made with plenty of sweet and spicy soy sauce in thick noodles cooked in cold water. The ingredients in the bean paste are healt...
Shishi-nabe
A taste of winter nurtured by Ishioka — the wild local dish “shishinabe”
“Shishinabe,” a winter tradition in Ishioka City, Ibaraki Prefecture, is a local dish full of wild taste, using fresh wild boar meat caught locally and plenty of seasonal vegetables. The Yasato dis...
Daigo Shamogetan
A fusion of Okukuji shamo and medicinal food — a new specialty “shamogetan” from Daigo
The new specialty dish “shamogetan” from Daigo in Ibaraki prefecture is a medicinal dish using Okukuji shamo, a local specialty. Okukuji shamo is a chicken raised in a mountainous area surrounded b...