Anglerfish Hot Pot (Anko Nabe)

A winter specialty in Ibaraki, "Anko Nabe" is a hot pot dish featuring anglerfish. The liver, known for its rich texture and often referred to as "the foie gras of the sea," is a highlight. What makes anglerfish unique is that even parts like the gills and skin, which are typically discarded in other fish, are edible and delicious in this hot pot.

Okukuji Shamo

As the kanji characters for "shamo" (軍鶏) suggest, this chicken breed was originally used for fighting. Compared to regular chickens, Okukuji Shamo is more muscular, offering a firm texture and a healthy, flavorful meat.

Hokota Melon

Ibaraki is Japan's leading producer of melons, and Hokota is one of the most famous melon-growing regions in the country.

Okukuji Apple Pie

Okukuji apples are rare as they are allowed to fully ripen on the tree and are seldom found outside the region. A specialty made with these rare apples is the apple pie available at the hot spring inn "Honen Mansaku."

Natto

Ibaraki Prefecture has long been known for its natto production, with many delicious varieties of this fermented soybean delicacy made throughout the region.

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