Hitachi Beef & Pork

Hitachi Beef & Pork

Hitachi Beef

~Top Class Brand Beef & Pork~

"Hitachi Beef" is the special brand of Japanese black beef which is raised by some designation producer in Ibaraki prefecture and which fulfill certain criteria. The special red meat of good quality is the feature for Hitachi beef. And Ibaraki prefecture is famous for production of good pork. "Hitachi Pork" splendidly won the best prize of the 17 kinds of brand pork at The National Brand Meat Contest.

Hitachi Beef

Chicken

chicken

~Low Fat, Elastic and Tasteful Chicken~

"Okukuji Shamo" is highly prized as one of the top class brand of nationally protected chicken breed. Okukuji Shamos are raised carefully in the environment surrounded by the great nature of Oku-kuji where the Roman-kan is and in 3 times as long as the general period of checken farming. The meat of Okukuji Shamo is low fat, elastic and tasteful.

Ayu

Ayu

~Ayu broiled with salt is so good!~

An Ayu is a typical freshwater fish which lives in Japanese river. In Japan, it's said that "Sashimi(raw fish)" is better if we eat fish. But as for Ayu, it is exceptionally said that "broiling with salt" is better. It is known as the foodstuff which represent a season from early summer to mid summer and is also the stuff which bring a sensation of coolness. Young Ayu in early summer is said to be delicious in particular.

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 leaf grows. 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.