About Chiba Prefecture’s Gourmet Food

Chiba Prefecture is blessed with exceptional natural conditions and fertile land, producing an abundance of agricultural products that vary with each season. One of Chiba’s great charms is its cuisine prepared using the unique seasonal produce of the region. Fresh asparagus in spring, juicy tomatoes in early summer, sweet watermelons and peppers in summer, potatoes and pears in autumn — each season brings its own distinctive flavors.

Funa-zushi is a particularly representative dish. It is made by fermenting locally caught fresh fish together with locally grown vegetables. This dish reflects the rich fishing and agricultural traditions of the Boso Peninsula, and the custom of using local ingredients in abundance is very apparent.

3 Carefully Selected Chiba Prefecture Specialty Foods

Namero

● The Appeal of Namero

Namero is primarily made from blue-backed fish, with horse mackerel being the most common, though depending on the season, sardines, Pacific saury, flying fish, and even squid and surf clams may be used. The fish is chopped and pounded with a knife until it becomes paste-like, then mixed with condiments such as green onions and ginger along with miso (soybean paste). It is said that miso came to be used because soy sauce was difficult to handle on boats in rough seas.

Namero is typically eaten fresh and is a simple yet richly flavored dish that brings out the full taste of the ingredients. It is widely popular at restaurants and izakaya (Japanese-style pubs) throughout Chiba Prefecture, loved not only by locals but also by visiting tourists.

Additionally, an evolved version of namero called “sanga-yaki” has emerged, where namero is placed on scallop or abalone shells and lightly grilled, allowing visitors to enjoy a different texture.

● The History of Namero

The name “namero” is said to derive from the fact that it tastes so good that you want to lick the plate clean — “nameru” meaning “to lick” in Japanese. Originally just a home-cooked meal shared among fishermen, its simple yet profound flavor spread among locals and gradually became one of Chiba Prefecture’s most representative local dishes.

This is a traditional fisherman’s dish that has been popular for a long time in the coastal areas of the Boso Peninsula in Chiba Prefecture, born from the wisdom of fishermen who needed to efficiently prepare fresh fish on unsteady boats. Originally, fishermen devised this cooking method as the quickest and most delicious way to eat freshly caught fish.

The traditional method uses blue-backed fish (such as horse mackerel and Pacific saury) as the main ingredient, with the fish meat pounded into a paste for easy preparation on the boat, then mixed with local green onions, ginger, and miso. This cooking method uses miso so that the seasonings won’t spill even when the boat is rocked by large waves, ensuring no ingredients or seasonings go to waste.

● The Best Place to Try Namero!

• Restaurant Name: Daitokuya
  
• Highlights:
  Daitokuya is a long-established restaurant founded in 1869, located in front of Chikura Fishing Port.
  In addition to sushi and fish dishes made with locally caught fresh fish from Minami Boso and Chikura, you can also enjoy specialty dishes such as sunfish and whale.
  The restaurant’s name comes from the fact that the first owner was a tall woman named Tokuyama.
  The “namero” served at this restaurant faithfully reproduces a recipe that has been passed down for over 150 years since its founding. Thanks to skilled “pounding” techniques, the stickiness and rich flavor of the fish are maximized. The current owner is the first chairman of the Minami Boso Namero Study Group.
  
• Access: 5-minute drive from Chikura Station on the JR Uchibo Line.
• Address: 1079 Minami-Oi, Chikura-cho, Minami Boso City, Chiba Prefecture
  
• Official Website: https://www.daitokuya.co.jp/
• Google Maps: https://maps.app.goo.gl/zkHDENqm8cwZfsk59
  

3. Katsuura Tantan Noodles

● The Appeal of Katsuura Tantan Noodles

Katsuura Tantan Noodles is a local specialty originating from Katsuura City, Chiba Prefecture, and is one of Japan’s rare B-grade local gourmet dishes. Born in the Pacific-facing fishing town of Katsuura, this dish won the B-1 Grand Prix and has gained attention from food enthusiasts nationwide.

The greatest distinction of Katsuura Tantan Noodles lies in its originality. Unlike typical Chinese Sichuan dandan noodles, which are sesame-based, Katsuura’s version features a soy sauce-based broth with generous amounts of chili oil, pepper, and chili peppers, resulting in vivid orange and red colors. This colorful broth is not only appetizing but has a uniquely distinctive flavor.

While most dandan noodles use minced meat as a topping, Katsuura Tantan Noodles does not use sesame or sesame paste, with its prominent spicy flavor being a distinguishing characteristic. The level of spiciness varies from restaurant to restaurant, accommodating everyone from spice lovers to those who prefer milder flavors.

● The History of Katsuura Tantan Noodles

Katsuura Tantan Noodles originated approximately 70 years ago in the small fishing town of Katsuura, Chiba Prefecture. The first owner of “Ezawa,” a Chinese restaurant established in 1954, attempted to introduce traditional Sichuan dandan noodles to the local menu. However, in the process, he faced the challenge of being unable to obtain sesame paste, the key ingredient for the characteristic sesame flavor.

To solve this problem, the first owner developed a new style of dandan noodles using his own method with chili sauce and chili peppers. This new recipe came to be known as Katsuura Tantan Noodles and spread among local fishermen and divers, becoming a warming comfort food for Katsuura’s cold winters.

● The Best Place to Try Katsuura Tantan Noodles!

• Restaurant Name: Ezawa
  
• Highlights:
  As the birthplace of Katsuura Tantan Noodles, this popular restaurant has maintained its legendary flavor. The restaurant’s signature dandan noodles attract many food lovers, with long lines forming daily.
  Their signature dish features diced onions, minced meat, and green onions as toppings, with a vivid red broth generously topped with house-made chili oil. This spicy broth comes in “medium spicy” and “extra spicy” options, allowing you to choose your preferred heat level. The broth has a dual structure, with a rich soy sauce ramen hidden beneath the spicy chili oil. Stirring the broth thoroughly neutralizes the spiciness and enhances the sweetness of the onions, creating a uniquely flavorful soup.
  
• Access: 8-minute drive from Katsuura Station on the JR Sobu Line.
• Address: 296-8 Shirakubo, Katsuura City, Chiba Prefecture
  
• Google Maps: https://maps.app.goo.gl/YRj3kAGj7rjNY6em6