Summer is the Kashimanada clam’s egg-laying period, so guests can enjoy these sweet, fluffy shellfish from spring until early summer. The flesh of these clams contains succinic acid, which is the source of its unique flavor.　It is believed that Kashimanada clams are delicious because succinic acid dissolves in hot water, but not in cold water. Their meat also contains other chemicals such as glycine, alanine and glutamic acid, that make them taste good. The clams are harvested using a fishing method called “Kaiketa-ami”, in the Kashima sea (south of Oarai Sunbeach). In the interest of conservation, there are severe restrictions on harvesting these clams. The four fishery associations (Oarai, Kashimanada, Hasaki, Hasakikyouei) cooperate to help regulate fishing in Ibaraki.  As a result, Kashimanada clams are very rarely sold in local markets.

“Shirasu,” or whitebait, is a kind of baby sardine. Whitebait spawned in spring are called “Spring whitebait” while those spawned between August and October are called “Autumn whitebait”. They are shallow-boiled in salted water and dried. In Japanese, this dish is called “Shirasu-boshi”. If very fresh, shirasu can also be enjoyed raw. Restaurants and ryokan will serve whitebait raw if they have been freshly caught. Whitebait is a source of calcium, EPA (which decreases cholesterol,) and vitamin D. Vitamin D stimulates the absorption of calcium.

“Katsuo,” or bonito, is a migratory fish which prefers temperatures of about 20 degrees Celsius.  In the winter, it swims in warm ocean waters in the south, and it migrates north in the spring. During this cold period, bonito are called “Hatsugatsuo”.  They have a refreshing taste and are good for making “tataki”.

Bonito spend the summer months in the nourishing waters of the southern ocean.  Then they are taken back by the arctic current, called ‘Oyashio,’ between summer and autumn.  These fatty, nutritious bonito returning north are known as “modori-gatsuo,” and they taste best when prepared and eaten raw as “sashimi”. They are about as fatty as the “toro” tuna.  Offshore of Ibaraki, there is a place where the arctic currents “Oyashio” and “Kuroshio” meet.  Plankton is very abundant in this area, so it is a great place to fish for bonito.  Since fresh bonito deteriorates quickly, it is important to eat it while it is still fresh. This is the main reason for catching very fresh bonito in the Nakaminato area.

People often think of oysters as a winter food; these are known as “magaki” in Japanese. They are a little different from rock oysters, which are called “iwagaki”. The difference between “magaki” and “iwagaki” is their spawning time. “Magaki” spawn once during summer. The nutrients stored in their flesh make them taste delicious,however these nutrients are used up by the oysters very quickly. “Iwagaki” however, spawn many times and are very small, so they use up their nutrient stores slowly and therefore taste good for a longer period of time. This is the reason why people can enjoy tasty “iwagaki” until the end of summer. Summer is the best season for eating “iwagaki”.

People say that oysters are “the milk of the sea.” This means that oysters are very nutritious, just like milk. Once you taste the juicy “iwagaki” oysters you cannot help but want more.

“Shirasu,” or whitebait, is a kind of baby sardine. Whitebait spawned in spring are called “Spring whitebait” while those spawned between August and October are called “Autumn whitebait”. They are shallow-boiled in salted water and dried. In Japanese, this dish is called “Shirasu-boshi”. If very fresh, shirasu can also be enjoyed raw. Restaurants and ryokan will serve whitebait raw if they have been freshly caught. Whitebait is a source of calcium, EPA (which decreases cholesterol,) and vitamin D. Vitamin D stimulates the absorption of calcium.

“Katsuo,” or bonito, is a migratory fish which prefers temperatures of about 20 degrees Celsius.  In the winter, it swims in warm ocean waters in the south, and it migrates north in the spring. During this cold period, bonito are called “Hatsugatsuo”.  They have a refreshing taste and are good for making “tataki”.

Bonito spend the summer months in the nourishing waters of the southern ocean.  Then they are taken back by the arctic current, called ‘Oyashio,’ between summer and autumn.  These fatty, nutritious bonito returning north are known as “modori-gatsuo,” and they taste best when prepared and eaten raw as “sashimi”. They are about as fatty as the “toro” tuna.  Offshore of Ibaraki, there is a place where the arctic currents “Oyashio” and “Kuroshio” meet.  Plankton is very abundant in this area, so it is a great place to fish for bonito.  Since fresh bonito deteriorates quickly, it is important to eat it while it is still fresh. This is the main reason for catching very fresh bonito in the Nakaminato area.

“Beniazuma” is the name of Oarai’s sweet potato, which is a local specialty. It has a soft and flaky texture. Potato “shochu”, a kind of alcohol, made from “Beniazuma” is also popular. Ibaraki prefecture is one of the largest producers of sweet potatoes in Japan. It is said that vividly colored sweet potatoes taste best, and “Beniazuma” produced in Oarai have a beautiful color. “Beniazuma” is very sweet and does not have many fibers so its texture is considered sublime.

Plankton is abundant offshore of Oarai and so the anglerfish (“anko”) that gather to eat it are very delicious.  As a result, many people say that “western Japan has blowfish (“fugu”), and eastern Japan has anglerfish” when referring to local delicacies. The anglerfish represents the winter flavor of Ibaraki.  The body, skin, stomach, liver, ovaries, gills and fins of the anglerfish can be eaten. Those parts are called “The Seven Tools”. Almost all parts of the anglerfish can be eaten except their bones, chin and eyes. In the Edo period, anglerfish was considered a luxury food and was presented to generals. It is not an overstatement to say that anglerfish’s delicious taste comes from “ankimo”. Ankimo is the anglerfish’s liver, and it is high in lipids and calories; it tastes a bit like cheese. It is used to make the soup stock for anglerfish hot pot and it is also good when paired with Japanese liquor. Guests in Oarai can enjoy an anglerfish hot pot, anglerfish “tomozu” (a dish consisting of ankimo mixed with vinegar and miso), fried anglerfish and ankimo on its own.

A walking map for anglerfish cuisine（Japanese only）

“Tsuki no Ii” sake brewery, famous for its master craftsmanship, produces full-bodied and aromatic sake.  This local sake is made with clear water and is served by restaurants and hotels in the Oarai area.

Oarai’s sweet potato, “beniazuma,” is used to make this shochu. It has some remaining characteristics of the “beniazuma”, with a sweet and refreshing taste. The sunrise over Kamiiso Torii is printed on the label, making it a nice idea for a souvenir.

Dried fish dishes are a specialty of Oarai. There is a huge variety of dried fish from local fisheries, prepared in many different ways with many different flavors.

The season for “tai,” or red snapper, starts in winter and continues until spring. The red snapper that spawn during cherry blossom season are called “sakuradai (cherry blossom red snapper)”. This is the best season to enjoy red snapper with its plum-like taste and aroma. Please enjoy this hot pot dish during your stay.

“Hokki-gai”, a large oyster that tastes best from spring to summer, is called “Ubaggai” in Oarai, and it is a local favorite. When "Hokki-gai" is used as soup stock, it will bring out the oysters’ elegant sweetness. Please enjoy it during summer with local fish and vegetables.

Once the summer is over, water temperatures fall suddenly and whitebait (“shirasu”) start to get fat for the winter. “Autumn whitebait” has a different taste from “spring whitebait.” This hot pot dish, served with meringue and Japanese yam, brings about an image of whitebait swimming on white waves.

Plankton is abundant offshore of Oarai and so the anglerfish (“anko”) that gather to eat it are very delicious.  As a result, many people say that “western Japan has blowfish (“fugu”), and eastern Japan has anglerfish” when referring to local delicacies. Anglerfish represents the winter flavor of Ibaraki. Each restaurant has its own original flavor of soy sauce-based “Dobujiru” and miso-based cream soup.