Chiba

  • Namero

    Boso fishermen's dish of horse mackerel or saury pounded with miso and condiments.

    Originated when Boso Peninsula fishermen pounded fresh-caught blue fish aboard ship, mixing it with miso, scallions, ginger, and perilla. Named because "it's so delicious you'll lick the plate clean," it's enjoyed at home as rice topping or sake accompaniment. Derivative dishes abound, including grilled "Sanga-yaki" and hot broth-topped "Mago-cha."

  • Katsuura Tantanmen

    Local ramen characterized by chili oil heat and onion sweetness.

    Said to have been devised in the 1950s to warm fishermen's chilled bodies. Soy sauce-based soup combines with stir-fried ground meat and abundant onions in chili oil, rich and less spicy than it appears. Katsuura City has over 30 specialty shops, with noodle thickness and toppings varying by store.

  • Takeoka-Style Ramen

    Simple black soup ramen with thick soy sauce sauce over dried noodles.

    Born in the fishing town of Takeoka, Futtsu City. Features soup made from diluted chashu pork cooking liquid and minced onions. Uses dried noodles in a unique production method, rich yet surprisingly light aftertaste. Standard drive gourmet with weekend queues inevitable.

  • Hakarime-Don

    Futtsu's signature bowl featuring boldly topped grilled conger eel in sauce.

    "Long, straight conger eel resembled fish market 'stick scales,' hence called 'hakarime.'" Fresh conger eel caught off Futtsu is grilled fragrantly in sauce and served over vinegared or white rice. Fluffy tender flesh with sweet sauce pairs perfectly, popular as summer stamina food.

  • Boshu Loquat Roll

    Refreshing roll cake wrapping ripe Boshu loquat with cream.

    Generously uses large-grain loquat specialty of Minami Boso. Fluffy sponge wraps juicy fruit flesh and custard cream, spreading elegant sweetness and fragrance. Popular sweet sold at roadside stations and service areas, even more delicious when chilled.