Natto is said to be a typical Japanese breakfast and its taste often surprises foreigners! It's said that Mito is very typical of the areas that produce natto. In Mito City there are restaurants that offer a wide range of natto dishes. Why not try natto cuisine in the very place where it's made?

Ibaraki Prefecture-the third-largest pork-producing area in Japan-is proud of its Rose Pork brand. In our prefecture, pork is produced by designated farmers under very demanding breeding and management standards. The pork produced here is fine in texture, high in water content, and delicious. It has just the right amount of fat, which gives it a creamy texture and a unique flavor. This pork can be used for pork chops, and the fat is good for frying any other foods. Enjoy the good taste!

Ibaraki Prefecture is the country's greatest melon-producing region. The prefecture's melon production accounts for more than 20 percent of the national production of the fruit. A variety of melons are grown in each season: from April to July, succulently green-fleshed Andes melons and beautifully orange-fleshed Quincy melons; and in and after August, Aals melons, which are the most representative of the high-end melons. All are sweet, juicy Ibaraki melons that will never fail to delight you.

Hitachi Beef is the beef obtained from the black breed called Wagyu (Japanese-produced cattle), which is raised with loving care by specially designated cattle producers in the grand natural setting of Ibaraki Prefecture (also known as Hitachi). Hitachi Beef is a product that results from the combination of carefully selected feeder calves, fodder, and management techniques. The almost artistic tenderness, pleasantness to the tongue, and flavor of this marbled meat is just exquisite. Hitachi Beef is best suited to use as grilled beef or barbecued steak and in sukiyaki or shabu shabu.