Ibaraki does not feature prominently on most food-travel itineraries, which makes it all the more interesting for travellers who eat seriously. The prefecture borders the Pacific, sits on some of Japan’s most productive agricultural land, and has a coastline that draws cold, nutrient-rich currents — conditions that produce exceptional ingredients across every category. Mito is the fermented soybean capital of Japan. The port town of Oarai supplies winter monkfish so prized that Japanese chefs use the word “winter in Ibaraki” as shorthand for the dish. And Ibaraki’s wagyu, though lesser known internationally than Kobe or Matsuzaka beef, consistently earns high marks from domestic graders. This is a prefecture where eating well is straightforward, affordable, and rarely crowded with other tourists.
Mito Natto — Japan’s Fermented Soybean Capital
Natto — fermented soybeans with a pungent smell, sticky texture, and assertive flavour — is one of Japan’s most divisive foods for overseas visitors. The version sold in Tokyo convenience stores is acceptable but a pale representation of what Mito produces. The difference comes down to soybean variety, fermentation method, and the time taken at each stage.
How Mito Natto Differs
Mito’s most celebrated producers use small, dense soybeans that ferment uniformly and develop a deeper, nuttier flavour than the larger beans common in mass production. The fermentation environment — temperature, humidity, timing — is controlled closely, and the result is a product with a more balanced profile: less aggressive on the nose, longer in flavour, and cleaner on the palate.
Two brands stand above the rest. Tengu Natto, founded in Mito in 1889, is the city’s most iconic producer and operates a museum near the historic area where visitors can see the production process and sample multiple varieties. Mito Kanmuri is a more boutique operation favoured by local chefs for its smaller batches and consistent texture.
Where to Eat Natto in Mito
Specialist natto restaurants in Mito serve the ingredient across an entire meal: natto soup, natto over rice with various condiments, natto mixed with mountain vegetables, and occasionally natto in light tempura. The experience reframes what most travellers think they know about the ingredient. Budget around ¥1,500 to ¥2,500 for a natto course lunch. Several restaurants cluster in the area around Mito Station and near the Kairakuen garden.
Eating natto the local way involves thorough stirring — 50 strokes is a common local claim — which develops the strands and mellows the flavour before adding soy sauce and mustard. The fermented smell softens considerably when the natto is well mixed and eaten warm over plain rice.
Anko Nabe — Winter Monkfish Hot Pot
From November through March, anko nabe is the most talked-about dish in coastal Ibaraki. Anko is monkfish, a deep-sea fish caught in the cold Pacific waters off Ibaraki’s coast. In most Japanese fish cooking, the entire animal is used — the flesh, liver, skin, stomach, gills, and fins, all simmered together in a dashi-based broth with tofu, vegetables, and miso or soy seasoning.
The Liver Version
The premium preparation is anko nabe with a heavy proportion of monkfish liver, often described by Japanese food writers as the foie gras of the sea. The liver dissolves gradually into the broth as the pot simmers, enriching the liquid to an extraordinary degree. This version is referred to as “kimo iri” (with liver) and is significantly richer and more expensive than standard anko nabe.
Where to Eat in Oarai
Oarai port, about 15 minutes by bus from Mito Station, is the primary destination for anko nabe. The town has several dozen restaurants specialising in the dish, ranging from casual counters near the fish market to sit-down restaurants with views of the port. Prices vary:
- Standard anko nabe course: ¥3,000 to ¥4,500 per person
- Premium liver-forward course: ¥5,000 to ¥6,000 per person
Reservations are strongly recommended on weekends in January and February, when demand from Tokyo day-trippers is at its peak. Arriving on a weekday in November or early March is the easiest way to find a table without advance planning. The dish is not available in summer — most restaurants remove it from the menu in April.
Hitachi Beef (Hitachi-gyu)
Hitachi-gyu is Ibaraki’s designated wagyu brand, produced from Japanese Black cattle raised on Ibaraki’s inland farms. The meat is graded against the same standards applied to all Japanese wagyu, and Hitachi beef regularly achieves A4 and A5 grades — the top tiers for marbling, colour, and texture. Internationally it is far less marketed than Kobe or Matsuzaka, which means prices at Ibaraki steakhouses are often lower for equivalent quality.
What to Expect
The fat in well-marbled wagyu melts at just below body temperature, which is why small portions feel substantial. A 100-gram sirloin steak of Hitachi-gyu, seared and served with pickled vegetables and rice, is typically sufficient for lunch without feeling heavy. The flavour is rich but not cloying when the fat is of good quality.
Steakhouses and teppanyaki restaurants serving Hitachi-gyu are concentrated in Mito city and in Hitachi city further up the coast. Expect to pay ¥3,000 to ¥6,000 for a lunch set and ¥6,000 to ¥12,000 for a full dinner course. Lunch sets usually offer the most accessible entry point for first-time visitors.
Pacific Seafood
Ibaraki’s Pacific coast faces the Kashima-nada, a section of ocean where the cold Oyashio current and the warm Kuroshio current converge. This collision produces some of the richest fishing grounds in Japan. Ibaraki’s fishing ports land significant volumes of Pacific saury, mackerel, flounder, surf clam, and various deep-sea species throughout the year.
Oarai Fish Market
The morning market near Oarai port sells fresh seafood directly to consumers and to restaurants. Arriving between 8:00 and 10:00 gives access to the widest selection. The market is informal and cash-based; prices are considerably below what the same fish costs in Tokyo seafood markets.
The surrounding shops sell dried and processed seafood suitable as souvenirs or light portable food: dried squid, dried sardines, soy-braised shellfish, and seasoned hijiki seaweed. These items travel well and are generally unavailable outside the region in the same freshness and variety.
Seasonal Highlights
- Autumn and winter (October to February): Pacific saury, surf clams, and the start of the monkfish season
- Spring (March to May): Flounder and sea bass; the markets are less crowded than in winter
- Summer (June to August): Abalone from the rocky coastal beds; limited quantities
Ibaraki Chestnuts and Autumn Sweets
Ibaraki is one of Japan’s leading chestnut-producing prefectures, and the harvest season from September through November generates a range of local confectionery. Kuri yokan — a dense, sweet bar made from chestnut paste and agar — is the signature souvenir. The texture is firmer and less sweet than Western chestnut preparations, and it pairs well with green tea.
Kuri manju (chestnut-filled steamed cakes) and kuri daifuku (rice cakes filled with chestnut cream) appear in wagashi shops throughout Mito and in the shopping streets near Kairakuen during autumn. The Kasama area, east of Mito and known for its pottery and Inari shrine, also produces chestnut sweets and is worth combining with an autumn trip.
Practical Tips
Best Seasons for Each Dish
| Dish | Best Season |
|---|---|
| Anko nabe (monkfish hot pot) | November to March |
| Hitachi beef | Year-round |
| Pacific saury | September to November |
| Fresh clams | Autumn and winter |
| Natto | Year-round |
| Chestnuts and kuri sweets | September to November |
Food Districts in Mito
The main dining area around Mito Station’s south exit has the highest concentration of natto specialist restaurants, wagyu steakhouses, and izakayas serving local seafood. The streets between Mito Station and the Kairakuen garden hold several traditional lunch spots that are popular with local office workers and quieter than the station area.
Budget Ranges
- Natto lunch at a specialist restaurant: ¥1,500 to ¥2,500
- Anko nabe course at Oarai: ¥3,000 to ¥6,000
- Hitachi beef lunch set: ¥3,000 to ¥6,000
- Casual seafood meal at Oarai port: ¥1,200 to ¥2,500
- Kuri yokan souvenir (box of 6): ¥1,200 to ¥2,000
Most restaurants in Ibaraki remain cash-preferred, particularly outside Mito city. Carrying sufficient cash before leaving the station area is advisable.