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Letter From Ibaraki
From caviar to chochin lanterns: Japan’s Ibaraki embraces risk to find new frontiers
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Ibaraki’s cellar-dweller ranking belies its strong claims to fame in terms of natural beauty and cultural treasures.
PHOTOS: WALTER SIM, COURTESY OF NOMURA HANABI KOUGYOU, TSUKUBA STURGEON COMPANY
IBARAKI (Japan) – Caviar is not among the delicacies one would associate with Japanese cuisine, but Mr Masao Hakuta wants to change minds.
The 65-year-old, who had his first taste of caviar only four years ago, now runs a business raising sturgeon and producing caviar (cured sturgeon roe) in his native Ibaraki prefecture, north-east of Tokyo.
