Japanese foods "Washoku"

Ankou

Tsurushigiri of Ankou

~Ugly but delicious abyssal fish (Monkfish, Anglerfish)~

ANKOU is a luxury fish compared as "Western Blowfish or Eastern Angler". The appearance is ugly and strange, but ANKOU can be eaten almost all except for its bone. It's natural to be possible to eat the meat of ANKOU, but it's even possible to eat the skin, the internal organs, and even the fins and gills. You can eat ANKOU's pot for dinner at Oarai hotel from November to March every year. In particular, the ANKOU being caught from January to February is very good! And then the hang-and-cut method called "TSURUSHI-GIRI" is also worth watching.

Dobujiru(Ankou pot)Ankimo(Milk of the sea)Tomozu(Ankou with sour miso dip)Tempura(Fried Ankou)

Iwagaki

Iwagaki(Japanese oysters)

~Japanese oysters~

Oysters are perfect protective foods called "milk of the sea". Vitamins, minerals, and proteins including eight sorts of essential amino acids are contained in oysters with sufficient balance. Especially, Japanese oyster being in season in summer has a more rich flavor than Pacific oyster being in season in winter.

Awabi(sea ear)

Awabi

~An abalone which is also called a sea ear~

An abalone is an luxury food. Its feature is crispy chewiness. We will offer you a fresh abalone steamed by sake.

Natto

Natto with straws

~Fermented soybeans~

Natto has a distinctive smell. Stirring natto produces lots of sticky strings. Natto is occasionally used in other foods, such as sushi, toast, miso soup, omelet, spaghetti, salad, and so on. Many Japanese eat natto so as to like the taste or attain its health benefits. When you stay in Ibaraki, you'd better taste real NATTO, MITO NATTO!!

Misoshiru(Miso soup)

Shijimi-jiru(Miso soup)

~Miso soup~

Miso soup is a traditional Japanese soup consisting of soup stock (made from fish and kelp) called "dashi" into which softened miso paste is mixed. Many ingredients are added depending on regional and seasonal recipes.

Soba

Mori-soba

~Buckwheat noodle~

Soba is a type of thin noodles made from buckwheat flour, unlike thick wheat noodles known as udon. It takes three months for buckwheat to be ready for harvest, so it can be harvested four times a year, mainly in spring, summer, and autumn. You can enjoy making and eating soba noodles at some workshops in Ibaraki.

Ocha

Green tea

~Japanese green tea~

Ibaraki is a hidden place where good tea leaves grow. Ibaraki produces the good tea as well as Uji or Shizuoka. There are the Okukuji tea, Furuuchi tea, Sashima tea, etc., and you can experience tea-picking and can taste samples. Japanese tea will be nice for a Japanese souvenir.