Food


Hitachi beef

Hitachi beef

The meat is of Japanese black beef raised only by approved cattle-farmers. The quality and the taste are so high that it is one of the most popular Japanese beef.

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Hitachi-aki-soba

Hitachi-aki-soba (buckwheat noodle)

The soba noodles are made from the buckwheat which has been specially produced in Kanasago area in northern part of Ibaraki from early times. In 1987 the plant breeding was registered as ‘Hitachi-aki- soba’ and now it’s known as being splendid in taste and flavor.

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鮟鱇鱼

Anglerfish

Anglerfish is one of the special features of Ibaraki’s winter cuisine. It is said the best tasty fish in eastern part of Japan is anglerfish, and in western part globefish. Anglerfish tastes best in winter and spring. The anglerfish captured at Joban offshore, where warm current (Oyashio) and cold current (Kuroshio) meet, is superb. Joban anglerfish is so delicious that it’s called ‘Jobanmono’, and sells well at fish market.

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水产品

Marine products

Since warm current and cold current mixed off the coast of Ibaraki, we have lots of fishing places with various kinds of fish such as flatfish in winter. Tourists can buy fish at Hitachi Fish Center and Nakaminato Fish Center, two big tourism fish markets in Ibaraki.

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Dried sweet potatoes

Dried sweet potatoes

90 percent of dried sweet potatoes in Japan are from Ibaraki. Sweet potatoes are nutritious with vitamin e, vitamin c , kalium, fiber and iron. By drying sweet potatoes, the content is condensed and nutrition value is to rise, becoming ideal healthy snack for all of family members.

Okukuji-shamo local fowl

Okukuji-shamo local fowl

This is a kind of local fowl, which is smaller than ordinal chicken but its meat is nice, firm, and a bit chewy. Since the meat is low in fat, it’s healthy, and it’s also so full in flavor that many cooks in Tokyo prefer this local fowl.

Natto

Natto

Soybeans are often called ‘meat from a field,’ and Natto is Japan’s traditional food, fermented soybeans using natto fungus. Most of Mito natto is made of small soybeans, but other types such as made from big beans and black beans are also popular. Special Mito natto is called ‘Waratsuto natto,’ since it is wrapped with fragrant straws, and you can taste original flavor and chewiness that don’t exist in the natto packed in artificial packages.

哈密瓜

Melon

Ibaraki is the top producer of melon in Japan. Melon needs rich, well-drained land, a mild climate, and big temperature differences between night and day, and these conditions match the climate of Ibaraki. Several kinds of netted melons are shipped all over Japan. In May and June ‘Andesu melon,’ and in September and October ‘Earl’s Melon’ are in season.