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
Monkfish Hot Pot
Mito Natto
Hitachi Aki Soba
Tsukekenchin Soba
Oku-Kuji Shamo Yakitori
Hoshiimo (Dried Sweet Potatoes)
Ibaraki Catfish
Stamina Ramen
Shishi Nabe (Wild Boar Hot Pot)
Daigo Shamo Getan
Monkfish Hot Pot
A surprising delicacy that defies its appearance – your first bite will leave you amazed!
Monkfish Hot Pot (あんこう鍋, Ankō Nabe) is a traditional dish from Ibaraki Prefecture, best enjoyed during its peak season in the cold months from winter to early spring. It’s particularly flavorf...
Mito Natto
The Art of Fermentation and Traditional Flavor – Celebrating Mito Natto from Ibaraki
Mito Natto (水戸納豆, Mito natto), a specialty of Mito City in Ibaraki Prefecture, is one of Japan's most iconic fermented foods. While its origins are debated, a popular legend dates back to 1083 ...
Hitachi Aki Soba
Hitachi Aki Soba: Ibaraki's Premium Buckwheat
Hitachi Aki Soba (常陸秋そば, Hitachi Aki soba) is a renowned buckwheat variety from the northern region of Ibaraki Prefecture, an area historically famed as a top soba-producing region since the E...
Tsukekenchin Soba
A heartwarming local dish born from Ibaraki’s rich natural environment: Tsukekenchin Soba
Tsukekenchin Soba (つけけんちんそば, Tsukekenchin soba) is a comforting traditional dish from Ibaraki Prefecture that pairs flavorful soba noodles with a hearty Kenchin-style vegetable soup. Ibarak...
Oku-Kuji Shamo Yakitori
The Taste Nurtured by Daigo's Pristine Nature
Oku-Kuji Shamo (奥久慈しゃも, Oku-Kuji shamo) refers to a special breed of chicken raised in the lush, mountainous regions of Oku-Kuji in northern Ibaraki Prefecture. "Shamo," originally bred as...
Hoshiimo (Dried Sweet Potatoes)
The warm aroma will transport you back to nostalgic memories!
Did you know that Ibaraki Prefecture produces the most dried sweet potatoes in Japan? In fact, about 90% of the nation’s production comes from Ibaraki. Hoshiimo (干し芋, dried sweet potatoes) is...
Ibaraki Catfish
A blend of tradition and flavor—Discover the unique taste of Ibaraki’s catfish cuisine
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 cul...
Stamina Ramen
A sizzling hot local ramen dish from Ibaraki!
Stamina Ramen (スタミナラーメン, Stamina ramen) is a local specialty of Ibaraki, first created in the 1970s. This hearty dish features thick noodles that are chilled in cold water and topped gen...
Shishi Nabe (Wild Boar Hot Pot)
A rustic winter delicacy nurtured in Ishioka—Wild Boar Hot Pot
Shishi Nabe (しし鍋, Wild Boar Hot Pot) is a cherished winter specialty of Ishioka City in Ibaraki Prefecture. This hearty dish is crafted with freshly caught wild boar meat and a generous assortme...
Daigo Shamo Getan
A fusion of Okukuji Shamo and medicinal cuisine — A new specialty from Daigo Town
Daigo Shamo Getan (大子シャモゲタン, Daigo Shamo Getan) is a newly created specialty dish from Daigo Town in Ibaraki Prefecture, featuring Okukuji Shamo, a premium free-range chicken raised in the ...
