Regional food and famous sweets of Ibaraki
Pacific seafood, Lake Kasumigaura, fertile farmland, and a nationally recognized culture of natto shape the prefecture's food.
Ibaraki is part of the Kanto region. This page lists the guides currently available in English.
10 guides in English
- Anko NabeIbaraki
Anko nabe is Ibaraki's winter hot pot of monkfish, vegetables, tofu, and a seasoned broth. Coastal restaurants value the fish because its meat, skin...
- Ibaraki Dobu-jiruIbaraki
Dobu-jiru is a rich monkfish hot pot in which liver, flesh, skin and other edible parts cook with vegetables and miso.
- Ibaraki Hamaguri RiceIbaraki
Hamaguri gohan cooks rice with hard clams and their strained cooking liquid, transferring the shellfish's briny sweetness into every grain.
- Ibaraki HoshiimoIbaraki
Hoshiimo is made by steaming sweet potatoes, peeling and slicing them, then drying them until their sugars concentrate into a dense, chewy snack.
- Ibaraki Mito Natto SenbeiIbaraki
Mito natto senbei applies powdered, dried or seasoned natto flavor to crisp crackers, presenting the fermented soybean aroma in an easy-to-carry form.
- Ibaraki Mito no UmeIbaraki
Mito no Ume is generally made by covering soft white-bean paste or gyuhi with a fragrant red-shiso leaf, creating a sweet, gently salty and tart...
- Ibaraki Tsuke KenchinIbaraki
Tsuke kenchin serves cold or warm soba, and sometimes udon, beside a hot soy-seasoned soup packed with daikon, carrot, burdock, taro, konnyaku and...
- Ibaraki Yoshiwara DenchuIbaraki
Yoshiwara Denchu wraps crisp or puffed glutinous-rice grains in syrup, shapes them into a cylinder and coats the outside generously with fragrant...
- Mito-han RamenIbaraki
Mito-han ramen kneads lotus-root powder into wheat noodles and serves them with the go-shin set of chive, rakkyo, scallion, garlic and ginger...
- Soboro NattoIbaraki
Soboro natto is an Ibaraki food that mixes fermented soybeans with strips of salted dried daikon and soy-based seasoning. The sticky beans and...