Ibaraki

  • Mito no Ume

    Elegant sweet-sour confection wrapping gyuhi in shiso.

    Created early Meiji period. White bean paste gyuhi shaped like plum wrapped in shiso leaves, subtly salty aftertaste. Long shelf life makes it souvenir staple.

  • Yoshihara Donchu

    Traditional confection of fried mochi rice coated in syrup and kinako.

    Said to have been devised by Mito domain princess Yoshihara-dono, crispy fragrant texture. Individually wrapped for easy distribution, with many fans outside prefecture.

  • Handmade Dried Sweet Potato

    Natural sweets without additives.

    Using Hitachinaka Beniharuka, moist honey feel and gentle sweetness characteristic. Assortments comparing thinly sliced and round-dried types popular.

  • Natto Senbei

    Aromatic thin-baked rice cracker with crushed natto kneaded in.

    Fragrant soy sauce sauce and natto umami addictive. No stickiness, well-received even by natto-averse people.

  • Tsuki-no-I Junmai Ginjo

    Aromatic local sake aged by Kashima sea breeze.

    Hokota sake rice 'Hitachi Nishiki' polished to 55%, soft umami with clean aftertaste pairs well with sashimi.

  • Hokota Melon

    Juicy netted melon exceeding 18 degrees sugar content.

    Kashima coast sandy soil and warm sea breezes nurture high-sugar fruit. May-July shipment volume and quality rank top domestically.

  • Kasumigaura Lotus Root

    Lotus root characterized by crisp texture and stickiness.

    Cultivated in fertile Lake Kasumigaura mud, small holes and thick flesh. Suitable for kinpira, fry, and stuffed fry, accounting for over half domestic share.

  • Dried Sweet Potato

    Natural sweets with concentrated rich sweetness.

    Traditional method of steaming Beniharuka and sun-drying, unsweetened yet rich honey sweetness. Flavor increases when lightly toasted.

  • Hitachi Beef

    Premium Japanese black beef brand centered on A5.

    Designated prefectural farmers fatten over 30 months. Fine marbling with light fat characteristic, highly rated for sukiyaki and steak.

  • Beniharuka (Sweet Potato)

    Rich sweetness with honey dripping when baked.

    Cultivated in prefectural sand dunes, high β-amylase easily saccharifies. Demand surging for baked and dried sweet potatoes.

  • Kodama Watermelon

    Palm-sized sweet watermelon with thin skin.

    Cultivated centered in Chikusei City. Excellent transportability, easy to chill in refrigerator, popular as gifts.

  • Kashimanada Clam

    Natural clam thick with umami.

    Flesh trained in rough waves is plump with rich tide aroma. Enjoy beach essence in grilled clams and sake-steamed.

  • Okukunji Shamo

    Native local chicken rich in umami.

    Cross of French-origin shamo and Rhode Island breed, free-range in mountains. Long 150-day rearing until shipment.

  • Kamisu Bell Pepper

    Thick bell pepper with little bitterness.

    Facility cultivation for stable year-round shipment. Highly rated in Tokyo metro markets.

  • Hitachi Autumn Soba (Buckwheat)

    Native variety buckwheat with outstanding aroma.

    Stone-milled releases nut-like fragrance, rare ingredient specified by hand-打ち soba artisans.