About Gourmet Food in Ibaraki Prefecture

Ibaraki Prefecture is blessed with a rich natural environment and fertile land, which produces an abundance of various agricultural products in each of the four seasons. Cuisine using seasonal ingredients unique to this region is one of Ibaraki Prefecture's major attractions. The different tastes of each season can be enjoyed: bright flowering beans in spring, fresh vegetables in early summer, sweet and juicy melons and peaches in summer, pears and sweet potatoes in autumn, and so on.

Ibaraki Prefecture has a unique food culture that takes advantage of its historical background and natural environment. A typical example is natto (fermented soybeans). Natto has long taken root in the dietary habits of the people of Ibaraki Prefecture, backed by the abundant production of soybeans. In particular, Ibaraki Prefecture's natto is known for its production method and rich flavor, and is enjoyed by many people not only during the cold season, but also throughout the year.

Selected 3 gourmet foods of Ibaraki Prefecture

Stamina Ramen

●The appeal of Stamina Ramen

Stamina Ramen in Ibaraki Prefecture is a local soul food that is popular mainly in Hitachinaka City. This ramen is characterized by a sweet and spicy red bean paste made with ingredients such as cabbage, liver, and pumpkin, which is poured over thick, chewy noodles that have been cupped in cold water to give them a unique flavor that cannot be found anywhere else.

There are more than 40 restaurants offering Stamina Ramen, each offering its own unique red bean paste, noodles, and soup. Some of them are said to have arranged versions with curry flavor added, as well as three major currents or evolved forms. Ibaraki Prefecture's Stamina Ramen is so popular for its nutritious and rich flavor that it attracts fans from outside the prefecture as well.

●Stamina Ramen History of Stamina Ramen History of Stamina Ramen

Stamina Ramen was born in Ibaraki Prefecture in the 1970s and has a very unique history. It originated at a ramen shop called "Daishin" located in front of Katsuta Station in Hitachinaka City, Ibaraki Prefecture. At the time, liver was considered a worthless part of the meat and was often discarded, but the owner of Daishin decided to create a new menu item using the liver. As a result, "Ankake Ramen," a highly nutritious dish rich in liver and vegetables, was born. This idea was materialized by Junichi Nagai, the manager at the time, and became the prototype for the stamina ramen known today.

●The original Stamina Ramen was created by Junichi Nagai, the manager of the restaurant at that time! The place to go for Stamina Ramen!

Name of the restaurant: Stamina Ramen Matsugoro Hakamazuka
Attraction:
Stamina Ramen Matsugoro is the pioneer of Ibaraki Prefecture's Stamina Ramen, and its ever-evolving flavor is what makes it so appealing. Using fresh cabbage, squash, and tender liver with no odor, the soy sauce-based soup is delicately balanced and rich, yet has a clean aftertaste. The reason why the restaurant continues to be loved by visitors is due to the attention to detail and daily improvement of the ingredients. We invite you to experience the unique texture of the cold noodles and hot toppings at the restaurant.
Access: 3,207m from Hitotsuta Station
Address: 1-4-14 Hakamazuka, Mito City, Ibaraki Prefecture
Google Map: https://maps.app.goo.gl/PgRTYGAHqa75QF8eA

2. natto cuisine

● Attractiveness of natto cuisine

The appeal of Ibaraki Prefecture's natto cuisine lies in its diversity and flavors that make the most of local ingredients. Mito natto, made from small soybeans, is characterized by its stickiness and flavor, and a wide range of dishes can be enjoyed, from traditional natto gohan to creative natto-based dishes. Cooking that takes advantage of natto's health benefits and discovering new flavors by combining natto with local vegetables are also ways to enjoy natto cuisine unique to Ibaraki Prefecture.

Ibaraki Prefecture boasts the largest production of natto in Japan, and Mito natto in particular is well known throughout the country. Also gaining popularity are dishes such as pasta and pizza made with natto, which can be enjoyed fused with Western cuisine. These dishes offer new tastes by combining natto with a variety of ingredients while taking advantage of its flavor.

●Natto dishes Natto Cuisine History of Natto Cuisine

The history of natto cuisine is deeply connected with Japanese food culture. Natto production in Ibaraki Prefecture, in particular, is known for its use of small soybeans and its production method, and the Mito Clan had already encouraged the production of small early maturing soybeans in the Edo period. This was due to the advantage of being able to harvest before the fall typhoon season. In the Meiji period (1868-1912), Mito Tengu natto was sold as a souvenir, and natto spread throughout the country as a Mito specialty. Natto-based dishes have diversified since then and are becoming even more popular today as people become more health-conscious.

●Natto is the best place to eat natto cuisine. Natto is a popular food in Japan! Natto Restaurant

Store Name: Tonkatsu Hachikai
Attraction:
Tonkatsu Hakkai is proud to serve natto tonkatsu made with specially selected rose pork from Ibaraki Prefecture. The thickly sliced tonkatsu is made with carefully selected rose pork and topped with natto, a specialty of Ibaraki. This unexpected combination enhances the rich flavor of natto and the juiciness of the pork. Another attraction of this dish is that you can enjoy changing the flavor with various seasonings. We hope you will experience Tonkatsu Hakkai's natto tonkatsu, which attracts many fans from inside and outside of the prefecture.
Address: 600-54 Kasahara-cho, Mito City, Ibaraki Prefecture
Access: 3,891 m from Mito Station
Google Maps: (Japanese only) https://maps.app.goo.gl/yyvXfRE2af7sATAfA

3. ankou nabe

●Anglerfish hot pot

Anko-nabe in Ibaraki Prefecture is made with yellowish anglerfish, especially those landed in Kita-Ibaraki, and is characterized by its yellowish body color and lack of white spots. The anglerfish has high quality fat in its liver, and its rich flavor adds depth to the nabe dish. Other popular dishes include "dobu-jiru," which takes advantage of the rich flavor of the liver, "ankou," a dish in which the liver is served with ponzu (Japanese sauce made from ponzu citrus juice), and "kyozu-age," a dish in which the various parts of the fish are dressed with vinegar to enjoy the texture of each part. The season is from October to March, and many restaurants in Kitaibaraki City serve this dish during this period.

●History of Ankou Nabe

Anko-nabe in Kitaibaraki City, Ibaraki Prefecture, is said to have its origins in fishermen, who began making it to keep warm on board their boats during the cold winter season. Originally, ankou were of low value for sale and were stewed and eaten on the boat, and it has developed into a local dish of the region. This tradition has continued to this day, and ankou nabe, which takes advantage of the rich flavor and high nutritional value of ankou, is loved by both locals and tourists alike.

●Anglerfish hot pot is a favorite among locals and tourists alike! Anglerfish hot pot!

Address: Ohamamaru Uoriki
Attraction:
Ohamamaru Uochiki is a restaurant in Otsu, Ibaraki, that serves fresh seafood dishes with a spectacular view of the Pacific Ocean in the background. In particular, the anglerfish dishes, a winter delicacy, are not to be missed. The restaurant's signature dobu-jiru-style anglerfish hot pot is characterized by its unique savory miso aroma and rich flavor. You can enjoy the rich aroma of the seashore along with the bold ingredients in the nabe. This is an essential spot for those who want to fully enjoy the seafood of Ibaraki along with fresh seafood.
Address: 1-131 Goura, Otsu-cho, Kitaibaraki City
Access: 5 minutes by cab from JR Otsu Port Station
Google Maps: (Japanese only) https://maps.app.goo.gl/gkrtQ3AXxaNigEvq6

3 carefully selected gourmet foods in Ibaraki Prefecture (including specialties/local cuisine, etc. that you just have to try)