Chiba, the neighboring prefecture near Tokyo, is the home of untouched nature. It is filled with lush forests and serene mountains and is surrounded by pristine waters. With this incredible access to nature, one could tell that Chiba prides itself on their local fresh cuisine. In this article, get a glimpse of this prefecture’s history and community through our list of 5 things to eat in Chiba!
Sangayaki, a grilled version of namerou – Credit: Food in Japan
Namerou and Sangayaki
Namerou is usually made of minced horse mackerel and sardine mixed with miso, perilla leaves, and leek. There are different theories on the name’s origin. One of them is that fishermen ate the dish along a river (or a tributary which is ‘sanga’ in Japanese) and another is that it is so good that it would make you want to lick your plate clean (to lick is ‘nameru’ in Japanese). Sangayaki is the grilled version of namerou and is usually wrapped in perilla leaves. However, namerou can be cooked in many ways – such as being shaped and grilled like a burger, or being coated in breadcrumbs and fried. Both are some of Chiba’s most well-known local dishes, especially around the Boso Peninsula.
White gyoza, a local gourmet dish in Chiba – Credit: Food in Japan
White Gyoza
Originating from Noda City, this pan-fried gyoza is golden brown and generously filled with meat and vegetables. One of its unique features is its different shape and texture compared to the usual gyoza – it is shaped like Inari sushi and despite its round shape, its crust is very crispy. Its name is believed to be derived from a Chinese person named Pai (which means white in Chinese) from Manchuria who passed on the recipe. In Noda, gyoza shops are often pronged with queued lines that give testament to how delicious it is, with some restaurants making up to 6000 dumplings a day! It is a hearty dish that’s best enjoyed with a beer!
Nabe, salad, chirashi sushi, and tempura are some of the foods that are served with edible flowers – Credit: Minamiboso City
Hana Ryori (Edible Flowers)
Chikura, known for its flower gardens, offers hana ryori or flower-based cuisine. Grown without pesticides, these edible flowers are cultivated from early January to late March so they can be enjoyed mainly in springtime. The flowers give a unique flavor, aromatic smell, visual appeal, and medicinal healing. They are used in various types of dishes, such as sushi, soups, and desserts. The edible flowers are usually garnished or included in traditional Japanese dishes, giving a unique and delightful spin to those who want to try Japanese food. Some hotels and restaurants across Chiba offer edible flowers to enjoy in a meal or to take home!
Nure senbei, also known as the ‘wet senbei’ – Credit: Gurunavi
Nure Senbei
Nure senbei is quite a legendary treat, as it has been created to revitalize the Choshi Dentetsu railway. The decrease in passengers and lack of other sources of income pushed the railway to the brink of closure. As a solution, the Choden no nure senbei was created to boost the railway’s income, which then gained further support and publicity from customers and tourists online. Unlike the usual rice cracker, the texture of nure senbei is soft, because it is instantly served after being baked and dunked in soy sauce. Take a trip to where food and the local train business thrive hand in hand at Choshi railway, where you can also experience baking nuri senbei yourself!
The colorful and celebratory futomaki! – Credit: Our Regional Cuisines
Narita Sushi/Futomaki
Futomaki, literally translated as “thick sushi roll” is often enjoyed in ceremonies, festive celebrations, and family events. Also called futomaki matsuri sushi (or “thick festival sushi roll”), it is indispensable in traditional and special Japanese occasions. This thick-rolled sushi combines culinary skills with visual design. It is often served in beautiful colors and patterns, such as animals, cherry blossoms, and even cartoon characters. It is ingrained in local culture and greatly valued that it has been selected as one of the top 100 rural culinary dishes in Japan by the Ministry of Agriculture, Forestry, and Fisheries. You can also learn how to make futomaki sushi at Hanamiyui, hidden in a quiet farming place in Chiba!
Deeply embedded in the prefecture’s history and close affinity to its nature, Chiba’s cuisine is packed with stories that let you get a glimpse of how the place has been. Being next to Tokyo, we hope you stop by this gem and savor the local experience through its food.
Ise-ebi, a spiny lobster famous in Mie, Chiba, and Wakayama! – Photo by Arigato Japan
Special Mention: Ise Ebi
The name denotes precisely where it thrives: Ise in Mie Prefecture. This special lobster, which can grow up to 30 cm long, can be called the fruit of the sea. It has long been used as a celebratory dish with its large size, rich flavor, and long antennae that promote prosperity and longevity. Mie has the strictest harvesting regulations in Japan, making this crustacean continue to multiply and making Mie the number one in catches. However, if you are in Chiba, you are in luck because it ranks second next to Mie! Chiba also celebrates this food in Onjuku Ise-ebi Festival around mid-September. Best eaten during fall and winter, you can read more about this fine delicacy here.
Deeply embedded in the prefecture’s history and close affinity to its nature, Chiba’s cuisine is packed with stories that let you get a glimpse of how the place has been. Being next to Tokyo, we hope you stop by this gem and savor the local experience through its food.
Feature photo credits: GaijinPot Travel
Looking for a wonderful place to stay in Chiba, make sure to book your room at Sheraton Tokyo Bay! Perfect for families!
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