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.

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

주요 재료

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.

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Kujukuri Town

주요 재료

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.

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Coastal area of Boso Peninsula

주요 재료

horse mackerel, green onion, ginger, shiso

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

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Kazusa area, especially sanbugun County

주요 재료

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.

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

주요 재료

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…

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Around the Bōsō Peninsula Region

주요 재료

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…

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

주요 재료

Peanuts

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

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Entire prefecture

주요 재료

Peanuts, miso

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

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Katori and Kaizo regions

주요 재료

Rice flour

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

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Bay Area from Futtsu City to Funabashi City

주요 재료

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…

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Minami-Boso Region

주요 재료

Whale meat

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

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Hokuso and Kujukuri areas

주요 재료

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.

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Kaiso Region/Kujukuri Region

주요 재료

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…

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Narita City, Katori City

주요 재료

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…

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Katori City

주요 재료

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.

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Uchibo Area (also produced along the coast of Boshu)

주요 재료

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.

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Minami-boso City, Kamogawa City

주요 재료

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.

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Togane City

주요 재료

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…

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Tateyama City

주요 재료

Rice, Pork belly, Fried thin tofu, Bonito flakes

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

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Hokubu area

주요 재료

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…

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Higashi Katsushika area

주요 재료

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.

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Yachiyo City Takatsu area

주요 재료

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).

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Isumi Area

주요 재료

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.

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Futtsu City

주요 재료

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."

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All of Chiba Prefecture, Togane City

주요 재료

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…

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Hokuso Area

주요 재료

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.

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Boso Peninsula Area

주요 재료

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.

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Ichihara City

주요 재료

Rice, Chicken, Gobou(=Burdock root)