In Ibaraki Prefecture, a vegetable kingdom, local cuisine using local vegetables is still deeply rooted, and one of the dishes is "Niai".

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Central area of the prefecture

주요 재료

Lotus root, burdock, carrot, shirataki noodles, dried shiitake mushrooms, fried tofu

Soba (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…

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The whole prefecture

주요 재료

Soba, taro, radish, carrots, konjac, tofu, raw shiitake mushrooms

Likewise, there are local dishes with chopped fish and flavor it like "Paita-yaki" in other prefectures.

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Hitachinaka City

주요 재료

Sardine, Japanese leek, Ginger, Miso, Egg, Wheat flour as binder

It is a local dish of boiled anglerfish dipped in vinegared miso paste with liver.

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Northern Region

주요 재료

Anglerfish, Miso

"Shimi Konjac"(=Freeze-dried Konjac) has been traditionally produced as a sideline during the agricultural off-season in the northern part of Ibaraki prefecture.

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Northern Region

주요 재료

Konjac(=yam cake)

The Okukuji region in Ibaraki Prefecture has been known for its thriving konjac cultivation since ancient times and is considered the birthplace of konjac.

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North Region

주요 재료

Konjac(=yam cake)

Kasumigaura, with the second-largest lake surface area in Japan, is renowned for its thriving lotus root cultivation.

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All of Ibaraki Prefecture

주요 재료

Lotus root, Gobou(=Burdock root), Carrot and so on

"Imogara" refers to the dried stalk and tuber part of root vegetables such as Satoimo(=Japanese taro).

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All of Ibaraki Prefecture

주요 재료

Satoimo(=Japanese taro) stalk, Lotus root, Carrot, Fried bean curd, Konjac(=yam cake)

"Peanut-Miso" is a traditional dish in Ibaraki Prefecture, where peanuts are abundant.

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All of Ibaraki Prefecture

주요 재료

Peanuts, Miso

“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.

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The whole prefecture

주요 재료

Japanese radish, pickled fish

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…

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Northern Region

주요 재료

Daikon radish, yuzu, vinegar, Kombu (=kelp)

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…

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Central Region of the Prefecture

주요 재료

Natto (fermented soybean), Wariboshi Daikon(=Dried strips of Daikon radish), Soy sauce, "Mirin (=sweet rice wine)", Sake

Mitsumeno Botamochi' refers to the large rice cakes eaten three days after the birth of the first child.

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All of Ibaraki Prefecture

주요 재료

Glutinous rice flour, Short-grain rice, Red bean Paste

Aka-mochi is a red-colored rice cake made from red corn flour.

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Kanasago Region and others

주요 재료

Red Corn Flour, Kinako (Roasted soybean flour), Sugar

"Kaiso Yose(=Seaweed yose)" is a local dish eaten along the Kashima coast, extending from Kashima in Ibaraki Prefecture to Choshi in Chiba Prefecture.

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Kashima City, Namekata City

주요 재료

Seaweed, Soy Sauce

In 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…

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Southern region, Kasumigaura, Namegata City, Tsuchiura City

주요 재료

Carp

“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.

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The whole prefecture

주요 재료

Smelt, lotus root, vinegar, carrots, onions

“Gosaitzuke” has long been loved as a local hometown winter dish and was an important source of protein for commoners.

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Rokko region, Kashima, Hokota

주요 재료

Pacific saury, daikon radish

Kasumigaura 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.

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Tone River, Kasumigaura area

주요 재료

Eel

While Ibaraki Prefecture is renowned as one of the most agricultural prefectures in Japan, it is also a fishery prefecture.

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Northern region

주요 재료

Sardines, soy pulp, yuzu

Clam rice is another classic clam dish that is often eaten in Japanese households.

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All regions of the prefecture

주요 재료

Clams, shiitake mushrooms, carrots

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.

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Entire prefecture

주요 재료

Pumpkin, red beans, and soy sauce

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.

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All areas of Ibaraki and areas around Kasumigaura

주요 재료

Lotus root, adzuki beans

"Gomoku Inarizushi" has been well-known for many years as a regional cuisine that features local agricultural products.

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Entire prefecture

주요 재료

Fried tofu pouches, rice, carrot, burdock root, shiitake mushroom

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).

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All over the prefecture

주요 재료

Tofu

“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.

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Western part of the prefecture

주요 재료

Salmon, soybeans, radishes, fried tofu, carrots, sake lees

Sudare-bu with sesame paste is a local dish produced in Yuki City, Ibaraki Prefecture.

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Yuki City

주요 재료

sudare-bu, white sesame, vinegar, sugar, soy sauce

Dried 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.

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All over the prefecture

주요 재료

sweet potatoes

One of the most popular rice cake dishes in Ibaraki Prefecture is "tagane-mochi.

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Southern region, Shikagyo region

주요 재료

Glutinous rice, Uruchi rice

In order to make effective use of all the plums harvested at Kairakuen, Prince Nariaki invented the "Shikinbai" plum tree.

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Mito City

주요 재료

Ume plum, red perilla, salt