Regional Cuisine - Chiba

Overview

Blessed with a seafood-rich coastline, a vibrant agricultural sector and proud local heritage, Chiba Prefecture surprises many with its regional cuisine. From seafood dishes sourced from local fishermen traditions to a modern take on noodles that makes full use of the prefecture's quality dairy produce, the food here can only be described as genuinely delicious. Here is a simple look at some of the regional cuisine of Chiba.

Namero

A kind of fish tartare, namero is the local fishermen dish of Chiba's southern Boso Peninsula. Minced iwashi sardine and aji horse mackerel are then garnished with diced shallots, shiso leaf, ginger and miso. The sharpness of the diced condiments really brings out the flavour of the fish while a grilled version, known as sangayaki, is also very popular.

Futomakizushi

While makizushi is common in Japan, Chiba's version of it prizes visual creativity. Making use of the area's rich seafood, futomakizushi is prepared so that when cut, a beautiful array of patterns and colour reveals itself. Slightly sweeter than most rolled sushi, futomakizushi is a proud tradition of Chiba.

Gau Ramen

A city known for its dairy produce, Sodegaura City has turned noodles into a prized food in Chiba with its gau ramen dish. Taking full advantage of its local strengths, gau ramen broth is made with top quality milk and cream cheese, giving the dish a decidedly rich flavour. The kick of ginger adds spunk to this incredibly delicious ramen variety.

Unagi

Chiba's Narita City may be famous for its international airport but for lovers of eel, the city is synonymous with unagi eel dishes. Charcoal-grilled unagi has been a source of pride here for centuries with local restaurants still giving off the remnant vibe of an Edo-era affluence which each store defined by its secret sauce recipes.