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.

流传地区

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

主要食材

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.

流传地区

Kujukuri Town

主要食材

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.

流传地区

Coastal area of Boso Peninsula

主要食材

horse mackerel, green onion, ginger, shiso

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

流传地区

Kazusa area, especially sanbugun County

主要食材

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.

流传地区

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

主要食材

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…

流传地区

Around the Bōsō Peninsula Region

主要食材

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…

流传地区

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

主要食材

Peanuts

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

流传地区

Entire prefecture

主要食材

Peanuts, miso

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

流传地区

Katori and Kaizo regions

主要食材

Rice flour

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

流传地区

Bay Area from Futtsu City to Funabashi City

主要食材

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…

流传地区

Minami-Boso Region

主要食材

Whale meat

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

流传地区

Hokuso and Kujukuri areas

主要食材

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.

流传地区

Kaiso Region/Kujukuri Region

主要食材

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…

流传地区

Narita City, Katori City

主要食材

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…

流传地区

Katori City

主要食材

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.

流传地区

Uchibo Area (also produced along the coast of Boshu)

主要食材

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.

流传地区

Minami-boso City, Kamogawa City

主要食材

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.

流传地区

Togane City

主要食材

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…

流传地区

Tateyama City

主要食材

Rice, Pork belly, Fried thin tofu, Bonito flakes

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

流传地区

Hokubu area

主要食材

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…

流传地区

Higashi Katsushika area

主要食材

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.

流传地区

Yachiyo City Takatsu area

主要食材

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).

流传地区

Isumi Area

主要食材

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.

流传地区

Futtsu City

主要食材

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."

流传地区

All of Chiba Prefecture, Togane City

主要食材

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…

流传地区

Hokuso Area

主要食材

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.

流传地区

Boso Peninsula Area

主要食材

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.

流传地区

Ichihara City

主要食材

Rice, Chicken, Gobou(=Burdock root)