Boso Namero
Namero finely chops sashimi-grade horse mackerel or other local fish with miso, scallion, ginger and shiso until cohesive. It is a fishermen's dish of coastal Chiba. Horse mackerel is...
At a glance
| Name | Boso Namero (Namero) |
|---|---|
| Prefecture | Chiba |
| Region | Kanto |
| Type | Raw sashimi-grade fish chopped with miso and aromatics |
What is it?
Namero finely chops sashimi-grade horse mackerel or other local fish with miso, scallion, ginger and shiso until cohesive. It is a fishermen's dish of coastal Chiba.
Horse mackerel is typical, but sardine, saury and flying fish also occur. Grilling the mixture makes sanga-yaki, which should be distinguished from raw namero.
History and local context
Chiba's recipe demonstrates chopping horse mackerel with the seasonings. The popular 'lick the plate' name story is tradition, not proven etymology.
Vinegar, salt, soy and wasabi do not kill Anisakis; cold handling, inspection and approved freezing or cooking matter.
How to enjoy it
Eat freshly made namero with rice or sake, or choose fully cooked sanga-yaki. Use only fish sold for raw consumption and never treat miso or vinegar as parasite control.
Availability varies by maker, season, and destination.
Sources and further reading
Frequently asked questions
Where is Boso Namero from?
It is associated with Chiba, in the Kanto region of Japan.
What kind of food is Boso Namero?
This guide classifies it as raw sashimi-grade fish chopped with miso and aromatics. See the overview for its defining ingredients and texture.
Can I order Boso Namero online?
Use the Rakuten Japan search link on this page. Confirm the maker, ingredients, storage requirements, and international shipping before ordering.
Order from Japan
Search Rakuten Japan using the original Japanese food name. Search results and product pages may be available only in Japanese.
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