Ibaraki

Ibaraki's local ramen, loved mainly in Mito and Hitachinaka. Noodles are topped with a sweet and savory soy-based sauce thickened with starch, full of liver, pumpkin, cabbage and carrot. Besides the hot version with soup, there is a popular cold version in which hot sauce is poured over chilled noodles, and many locals prefer it. The thick sauce clings to the noodles and, true to its name, gives you a boost of energy. It is a familiar soul food for people in Ibaraki.

Typical price

¥800–1,100

Where

Mito, Hitachinaka and more

Local croquettes born from a community revitalization project in Ryugasaki. They are said to have started with a group of local women, and today many shops in the city sell their own creative versions. Varieties range from classic fluffy potato croquettes to ones made with local vegetables and specialties. They are inexpensive, so it is fun to try several. Buy them fresh from the fryer and enjoy them while strolling around the city.

Typical price

¥100–250 each

Where

Ryugasaki

Ibaraki's signature winter hot pot. Monkfish is so prized that people say pufferfish in the west, monkfish in the east, and Oarai and Kitaibaraki are famous for it. Because the fish is so soft, it is hung and cut in a method called tsurushi-giri. The appeal is enjoying every part, from flesh and skin to the liver, known together as the seven treasures. The rich miso broth with melted liver warms you to the core. The season is winter, making it a highlight of any winter trip to Ibaraki.

Typical price

¥3,000–6,000

Where

Oarai, Kitaibaraki and more

A fishermen's monkfish dish from Kitaibaraki and nearby areas. Without adding water, monkfish liver is first stir-fried in the pot, then the flesh and vegetables are added and cooked only in the liquid they release. The liver-rich broth turns cloudy like a ditch (dobu), which is said to be the origin of the name. It is even richer than regular monkfish hot pot, with concentrated umami. You can try it in winter at inns and restaurants in Kitaibaraki. A dish worth seeking out in the cold season.

Typical price

¥3,000–6,000

Where

Kitaibaraki and more

A variety of buckwheat grown in Ibaraki, said to have originated in the former town of Kanasago in Hitachiota. Its large grains have a strong aroma and gentle sweetness, earning high praise from soba lovers. The new soba harvested in autumn is especially fragrant. Many restaurants in the prefecture make noodles from Hitachi Aki soba, and eating it cold as zaru soba lets you fully enjoy its flavor. Some facilities offer soba-making experiences, making for a fun travel memory.

Typical price

¥800–1,500

Where

Hitachiota and northern Ibaraki

Mito's most famous product, often made with small soybeans. In the Meiji era, when the railway reached Mito, natto wrapped in straw was sold at the station, and it became known nationwide as a Mito specialty. Natto in straw bundles (waratsuto) is still a classic souvenir. Besides eating it over rice, you can find dishes and even sweets made with natto. It is a perfect souvenir from Mito sightseeing, such as the plum festival at Kairakuen, and remains a breakfast staple for locals.

Typical price

¥300–800

Where

Mito

An Ibaraki dish of natto and dried shredded daikon marinated in soy sauce. The sticky natto and crunchy dried daikon create a fun contrast of textures. It has long been made at home in Ibaraki, a natto-producing region, as a preserved food that goes perfectly with rice. In some areas it is called shoboro natto. You can buy it at supermarkets and souvenir shops, and it is said to be easy to eat even for people who are not fond of natto. A very Ibaraki souvenir.

Typical price

¥300–600

Where

Mito and across Ibaraki

Steak from Hitachi beef, a brand reserved for Japanese Black cattle raised in Ibaraki that meet strict standards. It features fine marbling, tender, juicy meat and rich flavor. You can enjoy it at steakhouses, yakiniku restaurants and other restaurants in the prefecture, and some serve it as sukiyaki or shabu-shabu. Being able to enjoy top-quality wagyu so close to the Tokyo area is a big draw. Savor the natural sweetness of the beef on a special occasion or as a reward on your trip.

Typical price

¥4,000–12,000

Where

Mito and across Ibaraki

A local dish that began as an effort to make inari sushi a specialty of the town in front of Kasama Inari Shrine, counted among Japan's three great Inari shrines. Shops offer creative versions, with fried tofu pouches stuffed with walnuts, soba or chestnuts. Many shops line the approach to the shrine, making it perfect for snacking as you stroll. Kasama is also known for Kasama-yaki pottery, so combine it with a visit to pottery shops. The town is especially lively during the autumn chrysanthemum festival.

Typical price

¥100–300 each

Where

Kasama

Ibaraki's signature specialty: sweet potatoes steamed, sliced thin and dried in the sun. Ibaraki produces the vast majority of Japan's dried sweet potatoes, mainly in Hitachinaka and Tokai. Drying them in the cold winter sea breeze concentrates their sweetness and gives them a soft, chewy texture. They are delicious as they are, and lightly toasting them brings out more aroma and sweetness. Colors and sweetness vary by variety, so comparing them is fun. A popular, wholesome snack.

Typical price

¥500–1,500

Where

Hitachinaka, Tokai and more

A traditional Mito sweet of rice puffs bound with starch syrup and coated in roasted soybean flour (kinako). Legend says it began when Yoshiwara, a lady-in-waiting to Tokugawa Nariaki of the Mito domain, made a treat from dried leftover rice. It has a simple, gentle sweetness and a light, crisp texture, along with the toasty aroma of kinako. Available at Japanese sweet shops in Mito, it has long been a classic souvenir. Enjoy it with green tea and a taste of Mito history.

Typical price

¥500–1,000

Where

Mito

A famous Mito sweet of white bean paste wrapped in soft gyuhi, then wrapped again in red shiso leaves pickled in plum vinegar. The refreshing aroma and saltiness of the shiso bring out the gentle sweetness of the bean paste. Named after the plum blossoms of Kairakuen garden, it is a classic Mito souvenir. The chewy gyuhi adds a pleasant texture. You can buy it at sweet shops and souvenir shops in Mito. If you visit during the plum festival, take some home; its elegant flavor makes it a welcome gift.

Typical price

¥500–1,500

Where

Mito