If Japanese seasonal cuisine is your thing, then the winter-spring season is the best time try Kitabaraki City's delicious local speciality ‘dobu-jiru’ – a broth stewed exclusively from the juices of vegetables and ‘ankou’ (goosefish).
The light flavours of the goosefish combined with its classic miso soup base offer a hearty winter warmer during Japan’s cold winter days.
 
Season: December to February


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