Local Culture and History

Hirakata Port

Hirakata is the northernmost coastal town in Ibaraki Prefecture and has a maritime history that stretches back nearly 400 years.
During the Kan’ei era of the Edo period (17th century), Hirakata developed as a stop along the coastal shipping route connecting the Tohoku region with Edo (present-day Tokyo). The Sendai Domain established an administrative outpost here, and the port served as a relay point for transporting rice taxes to the shogunate. Sheltered by a natural inlet, Hirakata prospered as a safe harbor and an important hub for maritime trade.

However, the situation changed dramatically in the Meiji period with the expansion of the railway network. As maritime transport declined, Hirakata shifted its focus toward fishing. Bottom trawl fishing was introduced in 1887, and the port gradually developed into the fishing base it is today.

The primary fishing method used at Hirakata today, bottom trawl fishing, involves dragging large nets along the seabed to catch fish. This technique brings in a wide variety of species, including hirame (flounder), the official fish of Ibaraki Prefecture. Among the most important catches is monkfish, with approximately 30–40 tons caught annually, accounting for about one-third of the prefecture’s total monkfish catch.

The Fishermen’s Dish: Dobu-jiru

Hirakata is also known for a unique regional specialty called Dobu-jiru, a traditional monkfish hot pot created by local fishermen. Unlike most hot pot dishes, no water is added during cooking. The broth is created entirely from the natural juices released by the fish and vegetables.

A key element is monkfish liver, often called the “foie gras of the sea.” As it melts into the pot, it creates a rich, savory broth that defines the dish.

Although simple in preparation, Dobu-jiru represents the ingenuity and culinary traditions of Hirakata’s fishing community.

The Traditional Monkfish Filleting Method

Monkfish are difficult to cut on a chopping board because their skin is thick and slippery. For this reason, chefs traditionally fillet the fish using tsurushi-giri, a technique in which the fish is hung from a hook and carved while suspended.

Nearly every part of the fish can be eaten, including the fillets, liver, stomach, skin, gills, fins, and roe. These are collectively known as the “seven treasures of monkfish.” Guests have the chance to observe and experience this rarely seen technique and learn how each part is used in traditional cooking.

The preparation begins by cutting near the fish’s pectoral fins, which are rich in collagen and contain high-quality meat. The chef then carefully cuts around the head before peeling the skin downward, almost like removing clothing. Once the skin is removed, the fish is divided according to a traditional sequence, separating each edible part for cooking.

Seasonal Dining Experience

The evening meal features a multi-course monkfish dinner prepared by Niida.

Typical dishes include:

• Dobu-jiru monkfish hot pot
• Monkfish karaage (crispy fried monkfish)
• Monkfish with vinegar sauce
• Monkfish dressed with miso
• Monkfish liver (ankimo)
• Monkfish steak

Because the fish is exceptionally fresh, guests may also try monkfish sashimi, something rarely available outside fishing regions. Other seasonal fish from the local waters — such as mehikari, a small deep-sea fish popular in the region — may also be served.

Evening Conversation with the Host

After the kitchen work winds down, Niida often joins guests with a drink. Over sake, he shares stories about rebuilding the minshuku after the 2011 disaster, the challenges of running a small seaside business, and the traditions of Hirakata’s fishing community.

As the evening progresses, the conversation becomes relaxed and personal. Guests frequently find themselves inspired by his warmth, perseverance, and deep connection to the town where he was born.