Regional food and famous sweets of Chiba

Kujira no tare is thin whale red meat marinated in a soy-based seasoning and sun-dried in Minamiboso. Products using Baird's beaked whale landed at...

Haba zoni places grilled or boiled mochi in clear bonito-soy broth and heaps on toasted, crumbled haba-nori, aonori and bonito flakes. It is...

Magocha is a southern Boso fishermen's meal of rice topped with sardine, horse mackerel or another local fish and quickly finished with hot dashi...

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...

Sanga-yaki grills namerou—a paste of chopped horse mackerel or sardine, miso, scallion, ginger and shiso—as patties or in shells along coastal Chiba.

Chiba boiled peanuts simmer freshly harvested, undried peanuts in their shells until moist and tender, unlike roasted dry peanuts.

Futomaki matsuri-zushi builds vinegared rice, nori, thin omelet, kanpyo, shiitake, vegetables and colored rice so every cut reveals a flower...

Peanuts Monaka uses a peanut-shell-shaped wafer filled with smooth white bean paste containing sweet-simmered peanuts and peanut paste.

Hakarime-don is a local Futtsu rice bowl topped with conger eel prepared by simmering, grilling, frying, or combining methods. Tender simmered eel...

Tai senbei is a sweet, flour-based thin cracker from Amatsu-Kominato in Kamogawa, molded as a sea bream with eyes, scales, fins, and tail.

Iwashi gomazuke cures small Japanese anchovies, locally called seguro iwashi, with salt and vinegar, then layers them with toasted sesame, ginger and...

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Rakkasei Pie is Orandaya's rounded-square pastry filled with white-bean paste blended with candied Chiba peanuts. The glossy crust surrounds a lightly...