Food of Ibaraki

31 dishes

• 🍚Aka-mochi (Red Rice Cake)📍 IbarakiAka-mochi is a red-colored rice cake made from red corn flour. It is said that around the Kamakura period (1185-1333), Anyo Shonin, the founder of Amidadera Temple, brought the seeds of corn, the ingredient of "aka-mochi" (red rice cake), from his native Gunma Prefecture to Nagasu, Bando City, and introduced them there. When the Tone River floods due to heavy rainfall, most crops along the river are adversely affected by water damage, but only tall corn avoided flood damage. Because rice wasn't as abundantly harvested as it is now, it is believed that 'Akamochi,' made from corn, became a source of food. Corn is an annual grass of the Poaceae family. In the summer, it produces ears, and as the autumn harvest approaches, the nutritious grain changes to a reddish-purple color. 'Akamochi' is made by grinding this into powder, and it cannot be made without red corn flour. ecause it can be cultivated in regions where rice and wheat may have difficulty growing, it was often grown in areas prone to flooding, such as rural areas along the Tone River, Naka River (Nakagawa), and Kuji River. However, nowadays, with land improvement leading to the creation of paddy fields, the number of people cultivating corn has become limited, and obtaining corn flour consistently has become challenging. In an era when rice cultivation was not as reliable due to weather conditions and other factors, 'Akamochi' was eaten not only as a staple food to fill the stomach but also enjoyed as a snack during breaks from agricultural work.
• 🍲Anko nabe📍 IbarakiAnko Nabe is a hot pot dish featuring 'kiankou' (goosefish), which belongs to the Lophiiformes order and Lophiidae family, as its main ingredient.
• 🍱Ankou no Tomo-zu📍 IbarakiIt is a local dish of boiled anglerfish dipped in vinegared miso paste with liver. Anglerfish is a local product of Ibaraki prefecture, highly regarded for its quality, especially as that of the Hitachi region. Anglerfish fishing has been popular off the coast of Ibaraki for a long time, and it had been presented to Tokugawa Shogun as a delicacy of the Mito Domain in the Edo period (1603-1867). Although anglerfish dishes are also available in other prefectures, the one dipped in miso-vinegar is unique to Ibaraki. In Ibaraki, various dishes featuring anglerfish are enjoyed. The "Dobu-jiru," popular dish among tourists, is made without water, using vegetables like daikon radish and miso, and it was named after the fact the anglerfish liver dissolves, making the broth cloudy like mud. In households, anglerfish soup and hot pot dishes are commonly prepared. During the Edo period, anglerfish liver was counted among the "Sancho Nigyo" (Three Birds and Two Fish) – a group of five rare delicacies including skylark, ban (a type of goose), crane, anglerfish, and sea bream – all widely recognized as winter regional specialties.
• 🍚Clam Rice📍 IbarakiThe Kashima-nada Sea, which stretches from Oarai Cape in Ibaraki Prefecture to Inubosaki in Chiba Prefecture, is blessed with an abundance of seafood due to the tidal convergence of the Oyashio and Kuroshio currents. In the sandy coastal areas of Kashima-nada, large clams can be caught in spring before they release their eggs. Clam exceeding 10 cm are sometimes caught and sold at high prices in the market under the name of “Kashima-nada Clams.” Officially called “Chosen Hamaguri (Korean Clams)” in Japanese, the clams have been branded as “Kashima-nada Clams” through prefectural-wide efforts since 1995 as they could easily be mistaken for an imported product if sold under this name. Today, most of the clams available in Japan are imported, with domestically produced clams accounting for only 10% of total production, making them a rare commodity, more than half of which are caught in the Kashima-nada Sea. In order to preserve the rare “Kashima-nada Clams,” the three fishing cooperatives of Oarai-cho, Kashima-nada, and Hasaki have been working to preserve the clams through strict management, including rotational fishing. Although clams are now rare, they were once a familiar delicacy in Ibaraki Prefecture, as they were often caught in the coastal areas of Oarai and Rokko. Freshly caught clams have been enjoyed in a variety of ways, from raw or grilled, to an ingredient in miso soup or steamed. Clam rice is another classic clam dish that is often eaten in Japanese households.
• 🍱Garigari Namasu📍 IbarakiIbaraki Prefecture has been an "agricultural prefecture" since ancient times, taking advantage of its mild climate and rich water quality throughout the year to produce a variety of vegetables. At the same time, it is a “fishing prefecture” as the offshore area is a rich fishing ground where the Oyashio and Kuroshio currents intersect, and a variety of seafood is landed each season. “Garigari Namasu”, a local dish made in Ibaraki Prefecture, which is blessed with rich food materials, is made with the seasonal produce of the mountains and sea. Like common Namasu, “Garigari Namasu” is a dish of finely chopped seafood and vegetables and seasoned with vinegar-based seasonings, but its distinctive feature is the cooking utensils. As the name “Garigari Namasu” implies, daikon (Japanese radish) is roughly grated with a rasping noise (“Gari gari”) using a utensil called "onioroshi". The "onioroshi" is a bamboo grater with sharp teeth. Its name comes from the fact that its teeth bring up the image of an oni (ogre)'s teeth. Many households in areas where “Garigari Namasu” is eaten have their own onioroshi. Since it is made of bamboo, heat is not easily transferred to the ingredient and it is grated more coarsely than normal daikon oroshi (grated Japanese radish), so it is possible to grate it while retaining the moisture and texture of the ingredients. “Garigari Namasu” is eaten throughout the prefecture, but it is often eaten on a day of celebration in the paddy field region of southern Ibaraki Prefecture.
• 🍱Gomoku Inarizushi📍 IbarakiAgriculture has been practiced since ancient times in Ibaraki prefecture to take advantage of the year-round temperate climate and good water quality. Living up to its reputation as an "Agricultural Prefecture," Ibaraki boasts the top-class production in Japan of numerous vegetables including napa cabbage, lotus root, green bell pepper, and produces all kinds of ingredients ranging from vegetables to meat. "Gomoku Inarizushi" has been well-known for many years as a regional cuisine that features local agricultural products. Kasama City is home to Kasama Inari Shrine, one of the three major Inari shrines in Japan, where citizens and pilgrims have been offering "Gomoku Inarizushi" since long ago. Even today, the town is livened up by this practice. "Kasama Inarizushi" is known for using a wide range of ingredients such as carrot, burdock root, and shiitake mushroom that are often included in "Gomoku" (five ingredients), as well as locally produced soba (buckwheat noodles), chestnut, and maitake mushroom. The Inarizushi made with colorful ingredients has a beautiful appearance.
• 🍱Gosaitzuke📍 IbarakiThe "Kashima Sea", which stretches from Oarai in Ibaraki Prefecture to Inubosaki in Chiba Prefecture, is an excellent fishing area where the "Oyashio" Current and "Kuroshio" Current collide. During the Showa period, both before and after the war, great numbers of sardines were caught in autumn and distributed to households. The sardines, which can be caught in large quantities, are pickled in salt from around November. Once they're fermented, they're pickled together with daikon radishes. “Gosaitzuke” has long been loved as a local hometown winter dish and was an important source of protein for commoners. As for the origin of the name, it's described in Hokota Culture No. 35 (A Study of the Etymology of “Gosaitzuke” and its Production Method by Katsusaburo Ishizaki). The small sardines with very little fat which were suitable for "gosaitzuke" were called “Kosai,” which later changed to “gosai.” Other than that, there are also various theories that it's called "gosaitzuke" because it's pickled by the second wife (gosai; gosaitzuke) or because it uses five ingredients (gosai). In the past each household had its own flavor of "gosaitzuke" and it was wildly popular, but in recent years the number of households making "gosaitzuke" has been decreasing due to the amount of time and effort involved in making it, and because the traditional way of making it cannot be used due to global warming. Also, "gosaitzuke" is now being made from Pacific saury because the sardine catch is decreasing and their appearance is poor due to a loss of shape.
• 🍱Hoshiimo📍 IbarakiDried sweet potatoes are a processed sweet potato product that is popular among men and women of all ages. Ibaraki Prefecture is the top producer of dried sweet potatoes in Japan. Hitachinaka City, Tokai Village, and Naka City produce most of it. Dried sweet potatoes are said to have originated in Shizuoka Prefecture, where they were introduced to Japan after Osawa Gonemon saved a ship from Satsuma (now Kagoshima Prefecture) that was in distress. As the cultivation of sweet potatoes spread in Shizuoka Prefecture, a man named Shozo Kuribayashi came up with the idea of boiling sweet potatoes, cutting them into thin slices with a knife, and then drying them. This is said to have been the beginning of "dried taro." Because of its convenience in that it could be eaten at any time and preserved, it quickly spread to the Kanto region. Later, Terunuma Kantaro, who was lost off the coast of Shizuoka Prefecture, began making dried shiitake in Ibaraki Prefecture from the dried shiitake he had seen in Shizuoka Prefecture. Then, it is said that production of dried taro increased dramatically when Toshichi Yuasa and Kihei Koike, who ran a rice cracker shop in Nakaminato City (present-day Hitachinaka City), began to produce and sell dried taro. At Horide Shrine in Ajigaura, there is a bust of Kibei as the person who popularized "dried sweet potatoes. Production of dried taro practically stopped after the war, when sweet potatoes replaced other staple foods, but was revived after the war with the encouragement of the prefectural government.
• 🍲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 Satoimo(=Japanese taro). The name varies by prefecture, and in some regions, it is called "Hoshi(=dried)zuiki" due to its association with the term "Zuiki(=stalk and tuber part of root vegetables)",or it is known as "Warina" in certain areas. Because "Imogara" is a dried product, it has been traditionally made as a preserved food, serving as a year-round staple in households. Ibaraki Prefecture, benefiting from a warm climate and abundant water quality throughout the year, has a long history of agricultural activities, leading to the harvest of various vegetables. To enjoy the abundance of vegetables without monotony, there are numerous preserved foods like "Imogara", "Shimi konnyaku" (=frozen Konjac(=yam cake), and "Hoshi imo" (=dried sweet potato) that have been created. When using "Imogara" in cooking, it is typically rehydrated with water first. It is featured in various dishes such as "Imogara stir-fry" and "Kenchin soba".
• 🍱Iwashi no unohana zuke(Pickled sardines with soy pulp)📍 IbarakiWhile Ibaraki Prefecture is renowned as one of the most agricultural prefectures in Japan, it is also a fishery prefecture. The offshore areas of the prefecture are rich in fishing grounds where the Oyashio and Kuroshio currents intersect, and a variety of seafood is landed every season. The Otsu and Hiragata fishing ports in Kitaibaraki City catch a large amount of mackerel and sardines, and the Otsu fishing port is the largest net fishing port in the prefecture, boasting an annual catch of several tens of thousands of tons. The mackerel and sardines are caught and eaten fresh as sashimi or grilled and are also processed into dried and canned fish. In Ibaraki Prefecture, which is blessed with such seafood, one of the local dishes that has long been popular is pickled sardines with soy pulp. The fresh sardines, which are abundantly available, are preserved for a long time by marinating them in a mixture of vinegar and soy pulp, therefore the dish has been valued locally as a preserved food.
• 🍱Kaiso Yose (Seaweed Yose)📍 Ibaraki"Kaiso Yose(=Seaweed yose)" is a local dish eaten along the Kashima coast, extending from Kashima in Ibaraki Prefecture to Choshi in Chiba Prefecture. One of these is kotojitsunomata and tsunomata, which are the main ingredients of "Kaiso Yose(=Seaweed yose)". The Katsuraura coast is blessed with various marine delicacies because it is a convergence point where the Kuroshio Current and Oyashio Current collide. Choshi Port boasts the highest volume of catches in Japan, and in addition to fish, you can also catch an abundance of seaweed. "Kotojitsunomata" is a 20-cm-tall seaweed that attaches to rocks in the intertidal zone. It is said to be named after the shape of its branches, which resemble the pegs that support the strings of a koto, a traditional Japanese musical instrument. Taking advantage of its property to thicken when heated and solidify when cooled, it was historically used as soap and adhesive. At the end of the year, merchants from Choshi came to sell "kotojitsunomata" for New Year's, and "seaweed yose" came to be made into Osechi dishes.
• 🍱Koi no Karaage (Fried carp)📍 IbarakiIn Kasumigaura, the second largest lake in Japan in terms of area, carp farming began in the late 1960s, mainly in the Kitaura area, and today it is the area that produces the most carp in the country. Carp has long been known as a high-grade fish along with sea bream, and was favored by the imperial family and aristocracy during the Nara and Heian periods. Later, carp became widespread among the populace, and a variety of carp dishes became popular. It is said that carp become dragons when they climb up the Ryumon Falls, and they are a symbol of good fortune used as a metaphor for success in life. It was customary to serve carp on ceremonial occasions such as betrothal banquets, as well as to pregnant women, due to its rich nutrients. Carp are raised in Kasumigaura over a period of one to three years. Year-old carp are commonly used in a sashimi dish called "koi no arai" because their smaller bones do not easily hurt the mouth. Two- to three-year-old female carp have eggs, making them suitable for dishes such as "koi no kanroni" (carp stewed in sweetened soy sauce). The availability of carp of various sizes is thought to be the reason why other carp dishes such as "koikoku" (carp stewed in miso soup) and "koi no umani" (carp stewed in sugar, soy sauce, and sake) have gained popularity. Today, fried carp is one of the most popular carp dishes for both children and adults.
• 🍱Komo dofu📍 IbarakiTaking advantage of its mild year-round climate and abundant water quality, Ibaraki Prefecture has long been a center of agriculture. While the prefecture is famous for such crops as lotus root, green peppers, and burdocks, it also grows locally the soybeans that are used to make natto, Ibaraki Prefecture's signature fermented soybeans. Small soybeans are processed into natto (fermented soybeans) and large soybeans are processed into tofu. One of Ibaraki Prefecture's local dishes using such soybeans is "komo-dofu. Komodofu" is tofu wrapped in straw wrappings and boiled in salted water, just like natto (fermented soybeans). In addition to Ibaraki Prefecture, it is also made in Fukushima, Gunma, Gifu, and some other prefectures. Tofu is said to have originated in China during the Han Dynasty, 2,000 years ago, and was later brought to Japan during the Nara Period through Japanese envoys to the Tang Dynasty. What was valued in vegetarian cooking at temples eventually spread among the general public, and by the Edo period, tofu shops were already thriving. At a time when meat was not easily available, tofu was an important foodstuff from which to obtain protein. However, since tofu did not last long, villagers would bring straw to the store, fill it with tofu, and boil it in a large pot with salt to make this dish, which is said to have been born from the mutual support of the common people.
• 🍚Mitsume no Botamochi (Sweet bean-filled rice cakes)📍 IbarakiMitsumeno Botamochi' refers to the large rice cakes eaten three days after the birth of the first child. There is a theory that the origin of Botamochi dates back to a time when it was difficult to obtain sufficient food, when mothers were fed large Botamochi made of nutritious glutinous rice and red beans to nourish their children immediately after giving birth. It is also said that there was a custom of distributing food packed in boxes to relatives and neighbors, greeting them as the baby was born. While this tradition was observed in many regions during the Edo period, it is currently limited to certain areas, including Ibaraki Prefecture (such as Kashima City, Kamisu City, Mito City), as well as some regions in Chiba Prefecture (Choshi City, Ichihara City), Kanagawa Prefecture, Aichi Prefecture, and others. In recent times, the practice of making 'Mitsumeno Botamochi' at home has become less common, and it is often purchased or ordered from traditional Japanese sweet shops.
• 🍱Niai📍 IbarakiIbaraki Prefecture has one of the largest areas of arable land in Japan and harvests a large number of vegetables such as lotus roots, burdock roots and green onions throughout the year. Particularly in the lakeside area of Kasumigaura, the cultivation of lotus root is flourishing, and the amount of lotus root planted and produced is the largest in Japan. In Ibaraki Prefecture, a vegetable kingdom, local cuisine using local vegetables is still deeply rooted, and one of the dishes is "Niai". “Niai” is a local cuisine of the Shimoichi region located in the eastern part of Mito City. It has a long history and is made of lotus root, burdock root and other ingredients that are specialties of Ibaraki Prefecture. There are many theories as to the origin of the name, but it is said that the name “Niai” came from two words “Niru” (boil) and "Aeru” (toss). It was served as a dish for entertaining people in areas where there were many "Koyasukou" (an association held on the 19th of each month to pray to “Koyasugami”, a god of fertility, childbirth and childrearing for the safe delivery of a child). “Niai” is a dish that is not sold at the supermarket, but is mainly made at home. The cooking method is quite simple, but differences in ingredients and seasoning appear in different families.
• 🍱Ogura Renkon (Ogura Lotus Root)📍 IbarakiIbaraki Prefecture's lotus root ranks first in Japan in terms of both the volume of its shipments and the area where it is planted, boasting a share of over 50% of the domestic market. Areas around Kasumigaura are blessed with abundant water and fertile wetlands, so the cultivation of lotus root is thriving. The period in which lotus root is harvested in Kasumigaura is from July to March. At this time of year, all lotus stems and leaves are cut down to stop them from growing, and by doing this, the lotus roots, which lie underground, slowly accumulate starch. The longer they stay in the mud, the more starch they gain, which gives summer lotus root a crispy texture, and winter lotus root a fluffy, delicate flavor. Since adzuki beans also come from Ibaraki Prefecture, 'ogura renkon' has long been made at home, as it can be made with locally available ingredients. Other regions also have a local dish called 'adzuki renkon' or 'renkon adzuki stew,' but the key to Ibaraki's version is that it is stewed with adzuki beans to give it a 'shiho-iro' color. 'Shiho' is another name for Mt. Tsukuba, a famous mountain in Ibaraki Prefecture, which came to be called Shiho (purple peak) because the surface of the mountain turns red in the morning and evening sunlight.
• 🍱Paita Yaki📍 IbarakiThis is a fisherman dish grilled minced pacific saury or sardine mixed with miso and Japanese leek. "Paita" is a paddle to row boats. In the days when boats were rowed by hand, sailors minced and grilled fish on the flat part of a paddle, which is said to be how the word “kai-ita” (paddle board) came to be called "paita." In Chiba Prefecture, there are several dishes made from chopped horse mackerel mixed with condiments like "Namerou" or "Sanga-yaki". Likewise, there are local dishes with chopped fish and flavor it like "Paita-yaki" in other prefectures. As the catch of pacific saury and sardine is high in Ibaragi Prefecture, these fish are used as an ingredients. Especially in Nakaminato area, the catch of pacific saury is high, it is popular as a local home food. Since the catch of pacific saury is decreasing and it is getting expensive these days, they often use sardine instead.
• 🍱Peanut-Miso/Rakkasei-Miso📍 IbarakiPeanuts, also known as "Nankin-mame", are said to have been introduced to Japan around the Edo period (1603-1868), but their cultivation did not begin in earnest until the Meiji period (1868-1912), making them a relatively recent addition to the bean category. In addition to Ibaraki Prefecture, Chiba Prefecture is well known for its production, and these two prefectures account for most of the production in Japan. Generally, they are roasted or boiled and eaten as is. "Peanut-Miso" is a traditional dish in Ibaraki Prefecture, where peanuts are abundant. It is said to have been invented by farmers as a way to make use of out-of-spec peanuts that could not be sold in the market. Even today, many households make "Peanut-Miso" with their favorite seasoning when they have more peanuts than they can eat. It is also served in school lunches and sold in supermarkets, making it a familiar dish in Ibaraki Prefecture.
• 🍱Pumpkin itoko-ni📍 IbarakiIbaraki Prefecture is a production area of high-quality pumpkins such as Edosaki pumpkins, which are highly evaluated in the market, Naka pumpkins, and Miyako pumpkins. Its pumpkin production volume is among the top in Japan as well, and pumpkin dishes were often eaten during the winter solstice. One of the most popular pumpkin dishes was pumpkin stew. Pumpkin itoko-ni, which is boiled with adzuki beans, has become a staple dish for the winter solstice. Itoko-ni refers to a stew made mainly from vegetables and beans. It is said that this dish originated from boiling and eating the vegetables and beans that were offered at New Year's, Obon, and other celebrations after the event. There are various theories about the origin of the name, one of which is that since each type of vegetable is boiled separately and the Japanese term for this, “meimei,” is also the pronunciation for the word “nieces,” fellow nieces would be cousins, the word for which is “itoko” in Japanese. Also, there is a theory that because the vegetables are cooked “oioi” - that is, one after another - and this is also the pronunciation for “nephews” in Japanese, fellow nephews would be cousins. Another theory is that vegetables and beans come from fields and are like cousins. Because pumpkins can be stored for a long time, they were a valuable source of nutrition during times when food was scarce. There are various theories as to why we eat pumpkins on the winter solstice, but it is said that the custom of eating highly nutritious pumpkins that have been preserved in hopes that one will be able to healthily survive the cold season when the harvest of vegetables is scarce has been handed down until today. In addition, red beans can be stored for a long time and are highly nutritious, so pumpkin itoko-ni is popular as a local dish to survive the winter without catching a cold. Furthermore, it is thought that people started eating pumpkin itoko-ni made with red beans and pumpkins, to bring in good luck as the red color of red beans is said to ward off evil spirits.
• 🍱Renkon no Kinpira (Kinpira made of lotus root)📍 IbarakiKasumigaura, with the second-largest lake surface area in Japan, is renowned for its thriving lotus root cultivation. Lotus root, a local specialty, is one of the products boasting the highest production volume in the country. Dishes like "Kinpira", made from local ingredients such as lotus root, Gobou, and carrots, continue to be cherished as traditional Ibaraki cuisine in households. "Kinpira" is widely recognized nationwide as a home-cooked side dish. It involves stir-frying julienned Gobou, lotus root, carrots, and other root vegetables with a sweet and savory sauce made from Mirin(=sweet rice wine) and soy sauce. Because it incorporates locally grown vegetables, it has been a preferred staple food for everyday cooking. In different regions, ingredients for "Kinpira," such as Daikon radish, vary. The area around Lake Kasumigaura, blessed with abundant water and fertile wetlands, started cultivating lotus root around 1970. Today, it is renowned as the largest lotus root production area in Japan, holding a domestic market share of 50%. Lotus root is harvested throughout the year, with a crisp and juicy texture in summer and a chewier consistency in winter. This seasonal variation in harvest provides a diverse and enjoyable culinary experience.
• 🍱Shikinbai📍 IbarakiKairakuen Garden in Mito, one of the three most famous gardens in Japan, is famous for its plum blossoms, with 3,000 ume trees of about 100 varieties. Kairakuen was created by Nariaki Tokugawa, the ninth head of the Tokugawa family of the Mito domain. There are two reasons why Nariaki planted many plum trees. One reason is that the plum tree, as the flower that heralds the arrival of spring, makes people feel positive about the future. And the sour taste of the plum fruit was the best food for the military, as it quenched thirst and fatigue, which led to the planting of many plum trees. In order to make effective use of all the plums harvested at Kairakuen, Prince Nariaki invented the "Shikinbai" plum tree. Clean, undamaged plums are used for umeboshi (pickled plums) and umeshu (plum wine), while damaged or unsightly plums are beaten with a mallet to remove the seeds, and only the flesh is pickled with shiso (a type of perilla). It is also called "Ume-bishio. In addition to Kairakuen, Ibaraki Prefecture has many other famous ume viewing spots, such as Koudoukan in Mito City and Mount Tsukuba. In recent years, however, the Ibaraki Prefecture's brand-name ume, Hitachino-ume, has been gaining popularity, and ume has become a specialty in terms of food as well.
• 🍱Shimi Konjac📍 IbarakiThe Okukuji region in the northern part of Ibaraki prefecture has long been a thriving Konjac cultivation area. During the Edo period (1603-1867), Konjac was the exclusive product of the Mito domain, and it has a history of supporting the domain's finances. "Shimi Konjac"(=Freeze-dried Konjac) has been traditionally produced as a sideline during the agricultural off-season in the northern part of Ibaraki prefecture. During the Edo period, it is said that Kimura Kenji, an explorer, who traveled northern part of Japan and was from Kegano-cho (formerly Kegano Village in Kuji-gun), brought back the production method from Tamba. "Shimi Konjac" is produced using the temperature difference created by the natural environment of Ibaraki prefecture. During the severe winter season from mid-December to around February, straw is spread over the field, and Konjac made from Konjac potatoes is laid out. After wetting them with water, they are left to freeze overnight. Then, by repeating the process of slowly thawing them in the daytime sunlight for about 20 days, the moisture is removed from the Konjac, resulting in a sponge-like texture, and it becomes "Shimi Konjac" (=Freeze-dried Konjac). "Shimi Konjac" takes about one month to complete and is crafted with great care. However, the number of producers has drastically decreased since the late 1950s to 1960s, and it is now a rare ingredient produced only in the northern part of Ibaraki prefecture.
• 🍱Shimotsukare／Sumitukare📍 Ibaraki“Shimotsukare” is a local cuisine in the western part of Ibaraki that consists of leftover New Year's salmon heads, leftover beans from Setsubun (February 3), and root vegetables cooked in sake lees. Making full use of the leftovers from the New Year, this dish is filled with the wisdom of our forerunners, which is excellent in terms of nutrition and preservation during the winter months. In some areas it is also known as "Sumitukare”. “Shimotsukare” is also made in parts of Tochigi, Saitama and Chiba prefectures. Since its history is very old, there are many theories as to the origin of the name, as it is described in such tales as "Uji Shui Monogatari" (collection of medieval Japanese tales) written in the Kamakura period (1185 - 1333). There is a theory that it was called "Shimotsukare" because of the family tradition of Shimotsuke-no-kuni (present day Tochigi Prefecture), and another theory says that it was because of the way it was made, namely, “Sumituke” (pickled in vinegar). The dish is made in large quantities in a large pot, and each family has its own flavor. It was customary to distribute the leftover "Shimotsukare" to the neighbors, and it was said that eating the amount of "Shimotsukare" for seven families would prevent you from getting sick.
• 🍱Soboro Natto/Shoboro Natto (Natto mixed with Dried strips of Daikon radish)📍 IbarakiIn Mito City, making natto was popular to enjoy early small soybeans harvested before typhoon season. 'Shoboro' is a dialect of ‘Soboro' meaning ‘powdered' or ‘minced'. People made natto with soybeans harvested in the autumn, and made efforts to keep natto longer when they provided natto to their neighbors or temples. 'Soboro natto' is a traditional dish in Mito City prepared by marinating natto and dried strips of daikon radish with salt and soy sauce. Dried strips of daikon radish were exposed to the sun and cold wind for 3days, then frozen by night wind on the last day. The texture is crispy. Natto is well-known product in Mito City. Yoshiie Minamoto, a samurai in the late Heian Period (about 11th century) loved natto when he ate simmered soybeans wrapped with straws in Mito City. Natto had offered to Samurai ‘Shogun' General since then, and both soybeans and straws were easy to obtain for ordinary people, natto has been popular since then. Small soybean is grown in the city to survive flood from the Naka River, and it distinguishes natto in Mito from other natto. Natto is still prepared in some homes in Ibaragi Prefecture. Home-made natto has strong smell and unique flavor. That makes people who get used to eat natto commercially sold surprised. There is a traditional natto dish you can't find anywhere other than Mito City and the central region of the prefecture; that's ‘Soboro/Shoboro Natto'. Daikon radish is also harvested a lot in Ibaragi Prefecture, and every home prepared dried strip daikon radish as a preservative food. When they get not-stringy natto, they mixed it with dried strips and marinated them together. It's a common ordinally dish because it's easy to prepare. We can say it is created to keep natto longer by adding not only dried strips but also soy sauce and mirin (sweet rice wine).
• 🍱Sudarebu no gomazuae📍 IbarakiSudare-bu with sesame paste is a local dish produced in Yuki City, Ibaraki Prefecture. The western part of the city, where Yuki City is located, has many sunny days throughout the year and has long been rich in agriculture, benefiting from the Tone and Kinugawa Rivers, and producing a variety of foods such as rice, wheat, soybeans, and buckwheat. The northern part, where Yuki Castle was located, prospered as a castle town, and many temples were built there. One of the ingredients used in the vegetarian dishes eaten there was sudare-bu. It is said to have been made to preserve wheat, and was already being eaten in the late Edo period, making it a valuable foodstuff at that time. Other prefectures also have sudare-fu, but Yuki City's sudare-bu is made by adding flour back into the gluten extracted from wheat flour and kneading it well, then spreading it thinly and sprinkling salt over the entire surface. After boiling it, it is spread on a bamboo mat and dried in the sun. Yakifu is a type of fu that preserves well, but Yuki City's sudare-bu is made by sprinkling salt over raw fu, heating it, and then drying it, thereby achieving a higher level of preservation. It is made entirely by hand, and even today its production is limited, so it is eaten only in Yuki City. In addition to "sudare-bu with sesame vinegar," it is also used in simmered dishes and soups.
• 🍱Suzuke (pickling in vinegar) of Japanese smelt and lotus root📍 Ibaraki“Suzuke (pickling in vinegar) of Japanese smelt and lotus root” is made with Japanese smelt and lotus root, which are local specialties of Kasumigaura, the second largest lake in Japan. Blessed with an abundance of water and fertile wetlands, the Kasumigaura area has been cultivated for more than 40 years and is now known as the leading producer of lotus root in Japan. Lotus root can be delivered throughout the year, but those harvested in summer are crisp and fresh, while those harvested in winter have a chunky texture, and you can enjoy a different taste depending on the time of harvest. Until around 1965, traditional smelt fishing in Kasumigaura had been carried out with sailing seine boats, which was a method unique to Kasumigaura. It is characterized by the boats' huge white sails, and the fishermen use the wind force to pull the seine. The sight of dozens of sailing boats with white sails floating on the lake was a famous feature of Kasumigaura. However, because fishing was not possible when there was no wind, and because the sails were so large that there was a high risk of capsizing when agitated by gusts of wind, fishing is now done by mechanical trawlers. In recent years, there has been an issue of declining catches due to overfishing. Smelt is popular with many people because its bones are soft and it can be eaten whole, making it easy to prepare.
• 🍡Tagane mochi📍 IbarakiIbaraki Prefecture is still famous for its rice fields and is one of the best rice-producing regions in Japan. Taking advantage of its mild year-round climate and rich water quality, rice cultivation has flourished in Ibaraki since ancient times. Ibaraki Prefecture has also long been known for its glutinous rice, which is used not only to make rice cakes, but also to make other dishes such as rice cakes. Glutinous rice is not only used to make rice cakes, but is also used to make sekihan (red rice) and okowa (glutinous rice with red beans), and is often eaten on New Year's Day and other special occasions. One of the most popular rice cake dishes in Ibaraki Prefecture is "tagane-mochi. The word "tagane" is said to be an archaic word for "shitogi," which is made by soaking raw rice in water and then pounding it into a firm dough. Tagane mochi is a local dish widely eaten in Ibaraki Prefecture, especially in the southern part of the prefecture. The southern part of Ibaraki Prefecture is a granary surrounded by Kasumigaura, the second largest lake in Japan, and the Tone River, which is said to have led to the production of a variety of rice cakes, including "tagane mochi," made with glutinous and non-glutinous rice that is abundant in the area. Tagane mochi is made by mixing glutinous rice with Uruchi rice, which is usually eaten as rice. The shape is flat and oval like a sea cucumber, and they are eaten baked or fried. The rice cake is made by adding beans, aonori (green laver), or other ingredients, and each household has its own unique way of making tagane mochi. In Ishioka City and Kasumigaura City, they are traditionally made with aonori (green laver). In Ogo, in the northern part of the prefecture, soybeans and white sesame seeds are added, and in Hokota City, in the Kagyo region, shiso seeds are added. It seems that each region of the prefecture had its own version of "tagane mochi.
• 🐟Tezukuri Sashimi Konnyaku (Hand-made Sashimi Konjac (Raw thin-sliced Konjac))📍 IbarakiThe Okukuji region in Ibaraki Prefecture has been known for its thriving konjac cultivation since ancient times and is considered the birthplace of konjac. This originated from the method devised by Nakashima Tōemon in the Mito domain, to powder konjac potatoes. Slicing the raw potatoes thinly, threading them onto skewers, drying and crushing them made storage and transportation easier, leading to a significant increase in konjac cultivation in the region. During the Edo period, it became a monopoly product supporting the domain's finances. Even now, konjac cultivation remains prosperous as a local specialty, and in Daigo City, there is a "Konnyaku Shrine" dedicated to Nakashima Tōemon. konjac is enjoyed in various ways; at home, it is used in dishes such as "Sashimi Konjac", "Nimono" (simmered dishes), and "Nikujaga" (meat and potato stew). "Konjac no Dengaku" is also popular among locals, featuring a characteristic yuzu miso dipping sauce.
• 🍱Tsuke Kenchin📍 IbarakiSoba (buckwheat) has been widely cultivated in Ibaraki Prefecture since the Edo period (1603 - 1868) due to the large temperature difference between morning and evening and the large amount of sloping land with good drainage. Even today, the region has one of the largest harvests after Hokkaido, Nagano and Tochigi prefectures, and is also known as a soba production area in the Kanto region. In 1978, Ibaraki Prefecture began breeding soba varieties to create "Hitachi Aki Soba," which is a high-quality brand name in terms of both taste and aroma. Its aroma has gained such a reputation that it is used at some of the best soba restaurants in the Tokyo area, and has many fans outside of the prefecture as well. In Ibaraki Prefecture, where root vegetables are plentiful, "Kenchin Jiru" is often made, and it has become customary to eat "Kenchin Jiru" with soba noodles. It is said that “Tsuke Kenchin” (dipping soba noodles into Kenchin Jiru) was already being eaten in the late Edo period. The custom of eating soba noodles by “Tsuke Kenchin” at the New Year of the old calendar (on February 3, today's Setsubun) is said to have spread from the Mito domain. Even today, it is still eaten throughout Ibaraki Prefecture, especially in the northern part, and is a local cuisine with deep roots in the region.
• 🍲Unagi no hobiki ni (eel stewed in a hobiki)📍 IbarakiKasumigaura is the second largest lake in Japan. It is abundant in freshwater fish like smelt, whitebait, eels, and crucian carp because of the rich plankton and interaction with the sea. The natural eels caught in Kasumigaura and the Tone River basin are famous, making the area a popular destination. Ryugasaki City's Ushiku-numa is considered the birthplace of eel bowls. Even today, there is a street called “Eel Road” where many long-established eel restaurants stand side by side. Eels are considered a luxury food, but in the past, they were caught frequently in this area, and eel dishes were commonly eaten in Ibaraki Prefecture. To make a quick and sumptuous dish for sudden visitors, etc., the leftover eels were frozen. Unagi no hobiki is a dish made from frozen eels. The “hobiki” in this dish refers to the sailboat with its huge white sails that were used for fishing in Kasumigaura. In March 2018, the technique of sail seine fishing in Kasumigaura was selected as a National Intangible Folk Cultural Property. Sail trawlers used wind power to pull the seine while fishing. The sight of dozens of sailboats with white sails floating on the lake was famous in Kasumigaura. However, because it was impossible to fish when there was no wind, and because the sails were so large, it was risky to fish with them in a gust of wind. Therefore, fishing is now carried out by mechanical trawlers. The dish is now called “eels in sail” because it is decorated with bamboo leaves that resemble sailboats with their huge, pure white sails. Today, the sailboat operates for sightseeing from spring to fall.
• 🍱Yuzu Daikon (Dried/Pickled Daikon Radish with Yuzu Citron)📍 IbarakiIbaraki is one of the prefectures in Japan thriving with agriculture, which boasts the top harvest of vegetables like green pepper, lotus root and Gobou (=Burdock), and yuzu is also harvested. In general, yuzu is grown in the mild climate and it's often grown in Shikoku Region (South-east of Japan). On the other hand, it is also harvested in Saitama Prefecture and Ibaraki Prefecture in Kanto Region. Green yuzu is available in the market from August until October, then yellow yuzu takes over after it's getting cooler. ‘Yuzu Daikon' is a local cuisine not only in Ibaraki, but also in wider area in Kanto. Daikon radish is dried under the sun light after cut into rounds. It used to be seen often that daikon was hanged outside of the house in winter.