Regional food and famous sweets of Ibaraki

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Hamaguri gohan seasons clam meat with carrot and shiitake, cooks rice in the strained cooking liquor, then mixes the solids back in. The broth carries...

Hoshiimo slowly steams sweet potatoes, peels them, then dries slices or whole small roots so their own sugars and chew become concentrated. Even...

Kamejirushi Mito Natto Senbei is a specific Ibaraki souvenir: thin round crackers glazed with a sweet-savory sauce and visibly scattered with pieces...

Dobu-jiru is a rich monkfish hot pot from the Hirakata and Otsu fishing communities of Kitaibaraki. Monkfish liver is roasted with miso, then the fish...

Shikinbai removes the stones from firm plums and preserves the flesh with red shiso and salt. Also called ume-bishio in Mito, it is a chunky...

Soboro natto mixes sticky fermented soybeans with rehydrated chopped wari-boshi or kiri-boshi daikon and seasons the mixture with soy sauce, salt and...

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Yoshiwara Denchu is a Mito confection made by binding small glutinous-rice puffs into slender bars with syrup and coating them in roasted soybean...