Sushi is a type of sushi that has been handed down from farmers to ordinary households, with a history dating back to the Kansei era.

Where it is made

All over the prefecture, mainly in the Kazusa and Shimousa areas

Main ingredients

Sushi rice, laver, eggs, dried gourd, greens (pickled greens), sakuradenbu

Sardines have been eaten since the Heian period and are a familiar fish to the Japanese.

Where it is made

Kujukuri Town

Main ingredients

Japanese anchovy, sesame, ginger, red pepper

A local dish that has been passed down from generation to generation in the coastal areas of the Boso Peninsula in Chiba Prefecture, which faces the Pacific Ocean on the Kuroshio Current.

Where it is made

Coastal area of Boso Peninsula

Main ingredients

horse mackerel, green onion, ginger, shiso

"Haba" refers to "Haba-nori," dried seaweed from Boshu.

Where it is made

Kazusa area, especially sanbugun County

Main ingredients

Kazusa area, especially sanbugun County

Kotjitsunomata, which is the origin of "Kaisou," is a seaweed about 20 cm in height that adheres to rocks in the intertidal zone. It grows in a regular pattern, branching out in two halves.

Where it is made

From the Choshi region to the Kujukuri region center, the Kaiso region, and the Sanbu region

Main ingredients

Seaweed (kotojitsunomata)

In the area around the Boso Peninsula, horse mackerel, sardines, and Pacific saury catches have been abundant since ancient times."Namero" was the most convenient way for fishermen to prepare dishes…

Where it is made

Around the Bōsō Peninsula Region

Main ingredients

Horse mackerel or mackerel

"Boiled peanuts" are a seasonal item in the areas they are grown, and are only made with peanuts freshly picked from the fields (fresh peanuts quickly begin to harden and lose their flavour once…

Where it is made

Throughout the prefecture (Chiba, Yachimata, Tomisato, Sodegaura etc

Main ingredients

Peanuts

Rakkasei (peanuts), also known as "Nankinmame," are said to have been introduced in Japan during the Edo period.

Where it is made

Entire prefecture

Main ingredients

Peanuts, miso

The name 'Seigaku mochi' is a reference to the study of 'seigaku' taught by Ohara Yugaku.

Where it is made

Katori and Kaizo regions

Main ingredients

Rice flour

Fuukashi made with asari clams is a local dish in the Bay Area stretching from Futtsu City to Funabashi City.

Where it is made

Bay Area from Futtsu City to Funabashi City

Main ingredients

Asari Clams

The Japanese name for "sauce-marinated whale meat (kujira-no-tare)" is said to have come from the fact that "whale (kujira) meat" was marinated in sauce (tare) and dried, or the fact that whale meat…

Where it is made

Minami-Boso Region

Main ingredients

Whale meat

One of the classic dishes among these is "Iwashi no Dangojiru| (sardine dumpling soup) made with sardines caught from November through March.

Where it is made

Hokuso and Kujukuri areas

Main ingredients

Sardine, daikon radish, carrot, taro, green onion

The Kujukuri region is a treasure trove of food products from both the land and sea, and has long been known as a particularly good fishing ground.

Where it is made

Kaiso Region/Kujukuri Region

Main ingredients

Black-backed sardines, okara (bean curd), green peppers, carrots, ginger

The inside of the gourd is hollowed out like a gun barrel, stuffed with chili peppers wrapped in perilla leaves as gunpowder, and marinated in a seasoning solution consisting mainly of additive-free…

Where it is made

Narita City, Katori City

Main ingredients

Gourd

Kakimochi is mainly eaten as a snack with tea, deep-fried in oil or grilled over charcoal, and is said to originate from the "kakimochi" that was made with rice cakes during the New Year in the…

Where it is made

Katori City

Main ingredients

Glutinous Rice

"Karanamasu" is a vinegared dish made from sardines and okara (bean curd). Karanamasu is eaten at festivals and other gatherings, as well as in everyday life.

Where it is made

Uchibo Area (also produced along the coast of Boshu)

Main ingredients

Sardines, okara (bean curd), Japanese leek, carrots, cucumbers, fried thin tofu, peanut powder, yuzu, etc.

There is also a variation called "milk tofu," where regular milk is used instead of colostrum, making it suitable for general consumption.

Where it is made

Minami-boso City, Kamogawa City

Main ingredients

Milk, vinegar

"Kinzanji Miso" is a specialty product of Togane City in Chiba Prefecture and is a type of miso that has been produced in Chiba Prefecture since ancient times.

Where it is made

Togane City

Main ingredients

Eggplant, young ginger, Japanese myoga ginger, and others

"Gonjuu" is a local dish in the southern region of Chiba Prefecture, in which pork belly and fried thin tofu are sweetened with mirin(=sweet rice wine) and soy sauce and then mixed with rice to…

Where it is made

Tateyama City

Main ingredients

Rice, Pork belly, Fried thin tofu, Bonito flakes

“Jubako-iri Botamochi” is not made by rolling each botamochi individually.

Where it is made

Hokubu area

Main ingredients

Glutinous rice, Short-grain rice, Azuki (red beans)

Sumitsukare is a dish served with azuki beans and rice to Inari-sama on Hatsuuma, the first horse day of February, and is made by cooking grated daikon radish and carrot with soybeans and sake lees…

Where it is made

Higashi Katsushika area

Main ingredients

Daikon radish, Carrot, Soybeans, Fried thin tofu, Tofu, Sake-kasu (sake lees)

“Takatsu-no-Torimeshi” is a local dish that originated in the Takatsu area of Yachiyo City, Chiba Prefecture.

Where it is made

Yachiyo City Takatsu area

Main ingredients

Rice, Chicken thigh meat

Salted Bamboo Shoot "Tempura" is a simple dish made from salted bamboo shoots, that have been washed, seasoned with seasonings, and then tempura-ed(deep fry with batter).

Where it is made

Isumi Area

Main ingredients

Bamboo shoots, Eggs, Wheat flour

"Teppo-maki", a local dish of Futtsu City, is a thick roll with Bonito flakes, seasoned with soy sauce, and its name comes from its resemblance to a gun.

Where it is made

Futtsu City

Main ingredients

Bonito flakes, Rice, "Nori"(=seaweed)

Because Chiba Prefecture produces a large amount of vegetables, they are boiled in sugar and made into a snack that can be preserved for a long period of time, known as "Tenmondou."

Where it is made

All of Chiba Prefecture, Togane City

Main ingredients

Gobou(=Burdock root), Carrot, Ginger, Lotus root

"Barrappa Manju" has been made in the Hokuso region of Chiba Prefecture since ancient times and is eaten on special occasions such as summer festivals and Obon(=Buddhist festival for honoring the…

Where it is made

Hokuso Area

Main ingredients

Wheat flour, Sugar, Red bean paste

"Yan-gome" is a dish of roasted rice and boiled red beans cooked with sugar. While it looks like "Sekihan" (=red rice), it has a subtle sweetness and a light, fluffy texture.

Where it is made

Boso Peninsula Area

Main ingredients

Rice, Red beans

"Toridose" or Chicken porridge is a regional dish commonly consumed during special occasions such as New Year's, weddings, funerals, and community gatherings or festivals.

Where it is made

Ichihara City

Main ingredients

Rice, Chicken, Gobou(=Burdock root)