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Traditional dishes from history brought back to life for the modern day!
Ibaraki Prefecture is home to a rich variety of
ingredients, including Hitachi beef (a prized brand of Kuroge wagyu),
wild duck, whitebait, spiny lobster, and mackerel. In 2025, the prefecture aims
to further elevate its status as a top culinary destination. At the heart of
this initiative is the Shokusai-roku, a historical recipe collection
believed to have been compiled by Tokugawa Nariaki (1800–1860), the ninth lord
of the Mito Domain. On January 23, a special event was held to unveil modern
interpretations of rare recipes from the Shokusai-roku. Eight of
Ibaraki’s top chefs reimagined these historical dishes with their own
contemporary touch. A panel of 40 guests, including world-renowned foodie Takefumi
Hamada, Professor Masaya Araki of Ibaraki
University—an expert in Shokusai-roku research—and five international resident
monitor participants, sampled and evaluated the creations. This exclusive event
brought together chefs from various culinary backgrounds for a
once-in-a-lifetime gastronomic experience. Stay tuned as we take you inside
this extraordinary showcase of Ibaraki’s evolving food culture!
