It’s said that more than 300 years ago Mito-Komon (also known as Mitsukuni Tokugawa, Mito’s second feudal lord) was the first Japanese taught how to make ramen by Chu Shun-Shui (a Chinese Confucian Scholar). Lotus root starch is said to have been mixed into dough and then made into noodles. Five spices (garlic, leek, scallion, shallot, and ginger) should also be added, in accordance with the concept that traditional medicine and food share a common origin. Mito Han ramen, made according to contemporary written records and modified to suit modern tastes, are available at restaurants in Mito. You can also purchase them in local stores.

Fresh Water Pearls are cultured with care in Lake Kasumigaura, the second-largest lake in Japan. The pearls scintillate with a shine that comes from within to give them elegance and a sense of permanence. They come in numerous colors and shapes. You can choose from orange, purple, pink, and white, and rice-shaped, button shaped, etc. These permanently shining Fresh Water Pearls are sure to endure for generations.