Ankou no Tomo-zu Ibaraki It is a local dish of boiled monkfish dipped in vinegared miso paste with liver.…
Shimi Konjac Ibaraki The Okukuji region in the northern part of Ibaraki prefecture has long been a th…
Tezukuri Sashimi Konnyaku (Hand-made Sashimi Konjac (Raw thin-sliced Konjac)) Ibaraki The Okukuji region in Ibaraki Prefecture has been known for its thriving Konjac …
Renkon no Kinpira (Kinpira made of lotus root) Ibaraki Kasumigaura, with the second-largest lake surface area in Japan, is renowned for…
Imogara no itame-ni/Imogara no gomoku-ni (stir-fry and simmer Japanese taro’s stalk) Ibaraki "Imogara" refers to the dried stalk and tuber part of root vegetables such as Sa…
Peanut-Miso/Rakkasei-Miso Ibaraki Peanuts, also known as "Nankin-mame", are said to have been introduced to Japan …
Mitsume no Botamochi (Sweet bean-filled rice cakes) Ibaraki Mitsumeno Botamochi' refers to the large rice cakes eaten three days after the b…
Aka-mochi (Red Rice Cake) Ibaraki Aka-mochi is a red-colored rice cake made from red corn flour. It is said that a…
Kaiso Yose (Seaweed Yose) Ibaraki "Kaiso Yose(=Seaweed yose)" is a local dish eaten along the Kashima coast, exten…
Yuzu Daikon (Dried/Pickled Daikon Radish with Yuzu Citron) Ibaraki Ibaraki is one of the prefectures in Japan thriving with agriculture, which boas…
Soboro Natto/Shoboro Natto (Natto mixed with Dried strips of Daikon radish) Ibaraki In Mito City, making natto was popular to enjoy early small soybeans harvested b…
Koi no Karaage (Fried carp) Ibaraki In Kasumigaura, the second largest lake in Japan in terms of area, carp farming …
Unagi no hobiki ni (eel stewed in a hobiki) Ibaraki Kasumigaura is the second largest lake in Japan. It is abundant in freshwater fi…
Iwashi no unohana zuke(Pickled sardines with soy pulp) Ibaraki While Ibaraki Prefecture is renowned as one of the most agricultural prefectures…
Pumpkin itoko-ni Ibaraki Ibaraki Prefecture is a production area of high-quality pumpkins such as Edosaki…
Ogura Renkon (Ogura Lotus Root) Ibaraki Ibaraki Prefecture's lotus root ranks first in Japan in terms of both the volume…
Gomoku Inarizushi Ibaraki Agriculture has been practiced since ancient times in Ibaraki prefecture to take…
Sudarebu no gomazuae Ibaraki Sudare-bu with sesame paste is a local dish produced in Yuki City, Ibaraki Prefe…
Tagane mochi Ibaraki Ibaraki Prefecture is still famous for its rice fields and is one of the best ri…
Tsuke Kenchin Ibaraki Soba (buckwheat) has been widely cultivated in Ibaraki Prefecture since the Edo …
Suzuke (pickling in vinegar) of Japanese smelt and lotus root Ibaraki “Suzuke (pickling in vinegar) of Japanese smelt and lotus root” is made with Jap…
Shimotsukare/Sumitukare Ibaraki “Shimotsukare” is a local cuisine in the western part of Ibaraki that consists o…
Garigari Namasu Ibaraki Ibaraki Prefecture has been an "agricultural prefecture" since ancient times, ta…