Kita-Ibaraki City, located on the Pacific coast of Ibaraki Prefecture, is one of Japan’s top landing ports for anglerfish (ankō).
While most travelers know ankō through the famous ankō-nabe (anglerfish hot pot), this coastal town offers far more variety than you might expect.
From ramen infused with ankimo (anglerfish liver) to anglerfish cutlet rice bowls, the locals here have turned this deep-sea fish into a reflection of both tradition and creativity.
If you think anglerfish is only a winter delicacy, Kita-Ibaraki will surprise you—many of these dishes can be enjoyed year-round.
Dobu-jiru – The Traditional Anglerfish Hot Pot
What Is Dobu-jiru?
The first time I tasted dobujiru was in a simple room at a hidden inn in Hiragata.
I watched the steam rising from the pot with keen interest.
The word dōbu comes from the idea of “using everything,” and true to its name, every part of the anglerfish goes into the pot.
No water is added—the broth is born entirely from the anglerfish liver as it melts into the miso, mixing with the meat and vegetables.
The result is a rich, velvety soup that clings to each ingredient and warms you all the way through.
Despite its rich flavor, dobu-jiru leaves a surprisingly clean aftertaste—best enjoyed with a cup of hot sake on a cold night by the sea.
A Dish Born from the Sea
This dish traces its roots back to the around 1900’s.
Fishermen, working in the freezing winter waters, made this stew to use every part of the fish they caught.
Where to Try It: Uoriki
Restaurant: Uoriki (魚力)
Recommended dish: Dobu-jiru–style ankō hot pot (seasonal, limited quantity)
Other dishes: Anglerfish simmered rice bowl (when available)
Access: 6 min by car from JR Otsuko Station
Web: Click here(Japanese Only)
Ankimo Ramen – Comfort Food Reimagined
A Creative Twist on a Classic
When I first stepped into Menya Marumitsu, a tank of fish welcomed me at the entrance.
For a moment, it felt more like checking in at an ordinal ryokan than walking into a ramen shop—certainly not the kind of place where you’d expect to find such a uniquely crafted bowl.
Their signature ankimo miso ramen was born during the pandemic, when the long-standing Marumitsu Ryokan turned its expertise in anglerfish cuisine into ramen form.
The soup—made with anglerfish liver—has a silky umami that deepens as you mix the ankimo topping into it.
How to Eat Like a Local
Locals don’t rush.
They savor the broth, then add a small bowl of rice to make their own ankō-zosui (anglerfish porridge).
It’s the kind of meal that invites you to slow down and enjoy every layer of flavor.
Where to Try It: Menya Marumitsu
Recommended dish: Ankimo miso ramen, Dobu-jiru ramen
Access: 5 min by car from JR Otsuko Station
(Simple, humble, and full of heart—this ramen is a love letter to the town’s fishing heritage.)
“Ankō-ru Don” – The B-Class Gourmet Monkfish Bowl
A Bowl with Local Pride
I first heard about the “Angkor Bowl” from a piece of local news.
The moment I saw it, I knew I had to try it—if I wanted to truly understand anglerfish cuisine in Kita-Ibaraki, this dish felt impossible to skip.
This playful dish was born from the mayor’s idea to create a local B-grade gourmet using anglerfish—a fun, community-spirited twist on the town’s signature fish.
Crispy fried anglerfish pieces are simmered with egg, creating a lighter, ocean-inspired version of katsudon.
Where to Try It: Shokusai Taishin
Recommended dish: Ankō-ru Don
Access: 2 min walk from JR Otsuko Station
(Author’s note: I haven’t tried this dish yet, but it’s next on my list.)
Ankō Pressed Sushi – A Hidden Gem to Take Away
A Sushi You Won’t Find Anywhere Else
Pressed sushi (oshizushi) made with anglerfish is something I never expected to find in Japan.
At Hidesushi, each block combines the creamy richness of anglerfish liver with a hint of yuzu.
I took mine to the nearby Otsu Port Park and ate it overlooking the calm port scene—a small, unforgettable moment.
Where to Try It: Hidesushi
Recommended dish: Monkfish pressed sushi
Access: 3 min walk from JR Isohara Station
Web: Click here
Ankō Satsuma-age – anglerfish in a Bite
From Fishermen’s Tradition to Travel Souvenir
At Daikokuya Suisan, you can find handmade ankō satsuma-age—a fluffy fish cake filled with the flavor of anglerfish.
The owner told me they still use a stone mill, just as their grandparents did, to keep the texture soft and moist.
How to Enjoy It
Toast it lightly until golden; it makes the perfect snack with sake.
Personally, I always buy their spicy squid version—it’s the taste that reminds me most of Kita-Ibaraki.
Web: Click here(Japanese only)
Plan Your Visit – Access & Travel Tips
Kita-Ibaraki is an easy seaside escape from Tokyo.
The JR Joban Line Limited Express “Hitachi” takes about two hours to Isohara Station.
From there, the fishing ports and local restaurants are just minutes away.
Even outside the winter season, you can enjoy most anglerfish dishes year-round.
Whether it’s spring nemophila season at Hitachi Seaside Park or a quiet summer weekend, this town always offers something flavorful.
Final Thoughts – More Than Just a Fish
Every dish in Kita-Ibaraki tells a story of people who live with the sea.
From the fishermen who created dobu-jiru to the chefs reimagining ramen, these aren’t flashy inventions—they’re acts of quiet pride and perseverance.
Each visit here reminds me that Japan’s local food isn’t just about flavor—it’s about connection, season, and memory.
Next time, I’ll return in winter, when the sea breeze turns sharp and the hot pot steam rises again over Otsu Port.
If this anglerfish guide sparked your curiosity, you might enjoy exploring more of what Kita-Ibaraki has to offer.
For a deeper look at the town’s local flavors,
take a look at my Kita-Ibaraki gourmet guide as well.