Special Products: Kitaibaraki's Gifts of Nature

Hanazono-gyu

The Japanese brand of beef known as wagyu is also being raised here in Kitaibaraki. Hanazono-gyu is carefully selected from among the black Japanese cattle that are shipped to the Tokyo Meat Market, and is grade A4 or higher.
The best way to enjoy Hanazono-gyu is to serve it as steak. Simply sprinkle with salt and pepper. We also recommend eating it with wasabi and soy sauce. The fatty flavor fills your taste buds and the meat is so tender that it melts in your mouth. Hanazono-gyu is a superb dish that will keep you wanting more.

Jinenjo Wild Yam

The jinenjo wild yam, called the king of wild vegetables, is a type of yam native to Japan that has been used for food and medicinal purposes since ancient times. Although yam grows wild in the mountains and fields all over Japan, it is difficult to find jinenjo wild yam making it a rare ingredient for centuries. The Kitaibaraki Jinenjo Wild Yam Research Group grows jinenjo wild yam. They are in season from November to February, and are characterized by a much stronger consistency than regular yams.
The best way to enjoy the yam is to simply grate it and eat it with rice. The fluffy texture of grated yam is simply irresistible. You can also roll them up and grill or deep-fry to make a variety of different dishes.

Tenshin-yaki

This pottery is made produced using gairome clay and soft clay from Kitaibaraki. It was named Tenshin-yaki after Tenshin Okakura, a modern Japanese-style painter who established the Japan Art Academy in Kitaibaraki. A wide variety of works are made here, including teacups, vases, lighting fixtures, and objets d'art and more. These are popular as souvenirs for their unique texture.