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🍱 Namero

A local dish that has been passed down from generation to generation in the coastal areas of the Boso Peninsula in Chiba Prefecture, which faces the Pacific Ocean on the Kuroshio Current. It was invented by fishermen in Kamisusa and Awa (today's southern part of Chiba Prefecture) in order to cook freshly caught fish on board their boats, which are unstable. Miso (soybean paste) was used instead of soy sauce because soy sauce would spill over in the rough seas on the boat. It is said that the name "namero" came from the fact that "the more you lick the plate, the better it tastes. It also means "you can't eat it unless you lick it off" because it is very sticky and sticks to the plate.