Chiba Prefecture [千葉]
Tourist spots in Chiba Prefecture
Local foods in Chiba Prefecture
Namerou
Namerou is made by combining raw fish, such as horse mackerel or sardines, with miso, green onions, ginger, etc., then pounding the mixture with a knife on a cutting board until it resembles minced meat.
This dish originated when the fishermen in southern Chiba Prefecture began preparing and eating the fish they caught right on their boats in this way, and the practice eventually spread.
There is also a dish called "Sanga-yaki" in which Namerou is placed on a seashell surface and grilled on a wire rack.
You can try these dishes at izakayas (Japanese pub) and sushi restaurants throughout Chiba Prefecture.
Peanuts
Peanuts was imported from China in the 18th century.
But its cultivation began in the end of the 19th century.
Chiba Prefecture gains more than 80 percent share of the Japanese peanut production.
Especially Yachimata city in the middle of the prefecture is known for the central area of production.
Now 90 percent of peanuts in Japan are imported.
But peanuts of Chiba are more tasty than the imported peanuts.
Local specialties in Chiba Prefecture
Boshu Fan
Photo by Minami-Boso city
Japanese fan is called "uchiwa" in Japanese, and it has been one of the traditional livingware to cool off with waving.
Boshu fan is one of the Japan's three major uchiwas along with Kyoto and Marugame.
"Boshu" means "South part of Chiba Prefecture".
It is made by processing a bamboo and putting papers on it.
Making an uchiwa needs 21 processes, and it is completely handmade.