散策 Sansaku

Food of Chiba

30 dishes

Barappa manju📍 Chiba"Barrappa Manju" has been made in the Hokuso region of Chiba Prefecture since ancient times and is eaten on special occasions such as summer festivals and Obon(=Buddhist festival for honoring the spirits of ancestors). Around the end of the wheat harvest season, wheat that has finished harvesting is ground into flour, and homemade sweet bean paste is used to make wheat steamed buns. When steaming the buns, "Barrappa"(= leaves of Smilax china: Japanese name: Sarutoriibara) are placed underneath, hence the name "Barrappa manju." The young leaves gathered in mid-June are pickled in salt. (They can also be dried in the shade and frozen.) "Sarutoriibara" is also called "Sankirai." This plant, which belongs to the lily family, is a deciduous climbing tree that obstructs and captures monkeys with thorns on its vines and fibrous roots extending from the base of its leaves, hence its name. The leaves are characterized by their round shape and smooth surface, making them suitable for wrapping manju. In addition to "Barrappa manju," there are also other Japanese sweets such as "Ibara-mochi" from Mie Prefecture that use "Sarutoriibara". In some regions of western Japan, leaves of Sarutori ibara are used as a substitute for oak leaves in "Kashiwa(=oak leaf)-mochi".
Boiled Peanuts📍 ChibaOriginating in the Andes mountains of South America, peanuts entered Japan via East Asia in 1706. They were first cultivated in Okinawa, but their production began in earnest in the Meiji era (1868 - 1912). As well as Chiba, the main peanut producing areas also included Ibaraki, Kanagawa, Kagoshima, Tochigi, Nagasaki and Shizuoka prefectures. In Chiba, peanut farming was first trialled in 1876, in the Kujukuri Plain around Nango village, Sanbu district (now part of Sanmu city). The following year, the governor encouraged the prefecture's residents to grow them, and cultivation areas spread out from Asahi city. The peanut varieties of that time were susceptible to drought, however, and their planting gradually decreased. In the Taisho era (1912 - 1926), drought-resistant varieties were imported from China to the farmlands around Yachimata, and their cultivation boomed. They are currently grown throughout the prefecture, particularly in the Shimosa Plateau. Peanuts are adaptable, and suitable for growing in areas of well-drained volcanic ash soil. Chiba prefecture, located in the Kanto loam where volcanic ash from Mt Fuji and Mt Hakone lies thick, grows the most peanuts of anywhere in Japan, accounting for over 70% of the nation's output. They command a high market price, with many being used for cooking and processed foods. "Boiled peanuts" are a seasonal item in the areas they are grown, and are only made with peanuts freshly picked from the fields (fresh peanuts quickly begin to harden and lose their flavour once they are harvested; they will not taste very good if they are not boiled as soon as they are dug up).
Chikko_Tofu / Milk Tofu📍 ChibaDuring the Edo period, the 8th shogun of the Tokugawa shogunate, Tokugawa Yoshimune, is said to have raised a breed of white cattle. This cattle (a type of zebu) is believed to have originated from India at the Mineoka Ranch in what is now Minamiboso City and Kamogawa City in Chiba Prefecture. From the milk of these white cattle, a dairy product known as "white cattle cheese" or "white cattle dairy" was produced, marking the beginning of dairy farming in Japan. The white cattle had humps resembling those of a camel, long drooping ears, and a distinctive white coat. This breed is currently found only in Kamogawa City. One of the traditional dishes associated with this region is called "Chikko Tofu." It is a tofu made from the colostrum (first milk) of cows and has been consumed in the Awa-Kamogawa region of Chiba Prefecture since ancient times. The colostrum is heated and solidified to create this dish, which is considered a traditional type of cheese in Japan. However, due to the quick souring of colostrum, it did not enter general circulation and remained a local delicacy enjoyed among dairy farming households. In different regions, this dish is known by various names such as "Chikko Katametano" (meaning "hardened milk") and "Mineoka Tofu." There is also a variation called "milk tofu," where regular milk is used instead of colostrum, making it suitable for general consumption. The manufacturing methods and names vary, but these dishes are all part of the food culture born in regions where dairy farming has been active since ancient times.
Futomaki zushi📍 ChibaSushi is a type of sushi that has been handed down from farmers to ordinary households, with a history dating back to the Kansei era. It has been eaten at festivals, peach festivals, cherry blossom viewing, entrance ceremonies, and other annual, weddings, funerals, and family events. Before World War II, it was made and served by local men of honor, but after the war, due to various circumstances, the role of the makers was shifted to women, and it has evolved into a more colorful and festive dish. It is called variously "futomakimatsuri zushi," "Bosomaki," "Boso futomakizushi," and so on.
Fuukashi📍 ChibaFuukashi made with asari clams is a local dish in the Bay Area stretching from Futtsu City to Funabashi City. During the Edo period, Funabashi City prospered as a post town along the major transportation route, boosting their agricultural and fishing industry. The fresh seafood caught in Funabashi Bay was even offered to the shogun's clan. In particular, asari clams were abundant, meaty, and incredibly delicious. Since there were no refrigeration facilities back then, the fishermen steamed the asari before transporting them. The broth created from steaming the clams was mixed with a small amount of miso (miso was expensive and precious at that time) and consumed by the fishermen. This is said to be the origin of Fuukashi. The dish emerged due to the abundance of seafood in the region. (During the Heisei era, the availability of asari gradually declined. Currently, clam digging shores in the prefecture are maintained by importing juvenile clams from foreign countries.)
Gonjuu (Pork Belly Rice Ball)📍 Chiba"Gonjuu" is a local dish in the southern region of Chiba Prefecture, in which pork belly and fried thin tofu are sweetened with mirin(=sweet rice wine) and soy sauce and then mixed with rice to create onigiri (rice balls). This regional specialty has been enjoyed in the area around Tateyama City for a long time. Traditionally, October of the lunar calendar has been considered a month when all the myriad gods gather in the Izumo region, and it is known as Kannazuki , the month without gods, in various parts of Japan. In the Chiba region, especially in Awa Province (current southern Chiba), people used to pray for the safety of those who set out on a pilgrimage to Izumo and ate “Gonjuu” before departing. In contemporary times, “Gonjuu” is served to the young participants carrying the mikoshi (portable shrine) during the Tsuruya Hachimangu Shrine Reitaisai “Yawatanmachi,” an autumn festival. Yawatanmachi is the largest festival in the Awa region, held for over a thousand years. It spans two days, attracting a crowd of around 100,000 people. The Tsuruya Hachimangu Shrine, which was once the head shrine of Awa Province and even held festivals organized by the provincial governor, is now designated as an intangible cultural asset of Chiba Prefecture. Yawatanmachi takes place in September, during the lingering heat of early autumn. Despite the challenging conditions, the “Gonjuu” served to the mikoshi carriers is believed to be safe from food poisoning, as the ingredients are thoroughly cooked before being mixed with rice.
Haba zoni📍 Chiba"Haba" refers to "Haba-nori," dried seaweed from Boshu. (Haba-nori is a greenish yellowish-brown to reddish-brown spatula-shaped seaweed 15-25 cm long and 1.5-5 cm wide that is collected in winter and spring, chopped into 2 cm pieces, arranged in a bamboo screen, and dried in the sun. Originally eaten as a substitute for asakusa-nori, it was mostly consumed by local fishermen, partly because of its ugly appearance. Because of its misshapen appearance, it was mostly consumed by local fishermen, and thus became a local foodstuff. It has become a local New Year's dish because it is believed that eating "Haba Zoni" with Haba Nori in it at the beginning of the year brings good luck, saying that it will be good for one's health throughout the year. Haba-nori is grown in Kamogawa City and Minami-Boso City in the southern part of the Boso Peninsula, but it is also used in zoni in the Kujukuri area (Yamatake-gun City) and Ichihara City, which are far from the production area. Some households on the Hokuso plateau (Narita City and Sakura City) sprinkle "hiba" (dried daikon radish leaves) instead of habanori.
Iwashi no Dangojiru📍 ChibaKujukuri area is rich in seafood and local delicacies, and it has been known for its favorable fishing grounds since long ago. Sardines are the representative seafood of the Kujukuri area, and they are nicknamed the "Rice of the Sea" because they have been caught in large quantities since the Edo period. There are a large variety of dishes that take advantage of the deliciousness and nutritious value of sardines, which are a mainstay of dining tables throughout the Kujukuri area. One of the classic dishes among these is "Iwashi no Dangojiru| (sardine dumpling soup) made with sardines caught from November through March. Products such as sesame-seed pickled sardines, whole dried sardines, and mirin-dried sardines are sold at the "Kujukuri Beach Big Sardine Catch Festival" held from February to March each year. In addition to classes held by local residents on how to prepare sardines, you can taste a variety of sardines dishes, including freshly fried sardine tempura.
Iwashi no Unohana Zuke (Utsugi no Hana Pickled Sardines)📍 ChibaThe Kujukuri region is a treasure trove of food products from both the land and sea, and has long been known as a particularly good fishing ground. Sardines, a representative seafood of the Kujikuri region, have been caught in such large quantities since the Edo period that they are sometimes referred to as “the rice of the sea”. Being a familiar fish on Kujikuri tables, a wide variety of dishes exist to take advantage of the delicious taste and rich nutritional content of sardines. Among them, “utsugi no hana pickled sardines”, which is made using sardines caught between November and March, is a local dish eaten during the New Year's festival, as well as on other special occasions. It is also eaten on a daily basis as a food that is easily preserved and keeps a long time. “utsugi no hana pickled sardines” is a dish that is made using sardines that are pickled in vinegar while they are still fresh, before being marinated in okara (bean curd). Because okara's white color results in it sometimes being referred to as “utsugi no hana” (the deutzia crenata flower), it is sometimes called “utsugi no hana pickling”. Being the residue of soybeans produced when making tofu, okara is a healthy food rich in dietary fibers. By pickling food items in okara, it is possible to prevent them from oxidizing and losing their shapes.
Jubako-iri-botamochi / Ohagi (Boxed Sweet Red Bean Mochi)📍 Chiba“Jubako-iri Botamochi” is not made by rolling each botamochi individually. Instead, it consists of layers of glutinous rice and sweet bean paste arranged in a tiered box, and people can take as much as they like. This tradition originated from the custom of making and distributing “Jubako-iri Botamochi” as a celebration three days after the birth of the first child. In times when obtaining sufficient food was challenging, this large botamochi, made with nutrient-rich glutinous rice and azuki beans, was given to mothers shortly after childbirth to provide essential nutrients for child-rearing. Glutinous rice and azuki beans were believed to enhance breast milk production. Additionally, there is a belief that azuki beans ward off evil spirits. Referred to as “Mitsume no Botamochi” due to the celebration on the third day, this tradition is still practiced in some regions, including Ibaraki Prefecture (Kashima City, Kamisu City, Mito City, etc.), Chiba Prefecture (Choshi City, Ichihara City, etc.), Kanagawa Prefecture, Aichi Prefecture, and others.
Kaiso📍 ChibaKotjitsunomata, which is the origin of "Kaisou," is a seaweed about 20 cm in height that adheres to rocks in the intertidal zone. It grows in a regular pattern, branching out in two halves. It is said that its name comes from the shape of its branches, which resemble the strings of a koto (Japanese zither). The seaweed is thickened when heated and coagulates when cooled, and was used as a soap and adhesive in the olden days. At the end of the year, merchants from Choshi sold kotojitsunomata for the New Year, and this is how it came to be used in osechi dishes. It is customary to eat refreshing "kaizo" on New Year's Day, in addition to the more flavorful osechi dishes, to improve the digestion of the stomach. In some areas, it is also used for the Obisha Festival held on the small New Year's day.
Kaki Mochi📍 ChibaKakimochi is mainly eaten as a snack with tea, deep-fried in oil or grilled over charcoal, and is said to originate from the "kakimochi" that was made with rice cakes during the New Year in the lunar calendar. There are two ways to eat it: deep frying the dried rice cake in low-temperature oil or grilling it over charcoal, and it is said to taste best after one month. Kakimochi can be stored in a mesh bag in a well-ventilated place for up to one year. Glutinous rice grown in the granary area of the Tone River basin produces sticky and tasty rice cakes. Chiba Prefecture is the largest producer of early rice in eastern Japan, thanks to its mild climate, abundant water, and lush greenery. The most common variety of rice produced in Chiba is Koshihikari. "Fusa-Kogane," a variety that has been produced in Chiba since 2006, and has large grains and a fluffy texture. It is characterized by its slightly soft, firm consistency and its resistance to hardening even when cold. Similarly, "Fusaotome," a breed originally developed in Chiba Prefecture, is an early ripening variety that has been produced since 1998. It is characterized by large grains, moderate stickiness, and a light flavor. The original "Grain Subusuke," the first variety developed in 14 years, has been in production since 2020. It is said to have large grains with moderate stickiness and elasticity.
Karanamasu📍 Chiba"Karanamasu" is a vinegared dish made from sardines and okara (bean curd). Karanamasu is eaten at festivals and other gatherings, as well as in everyday life. For festive occasions, it is made in the shape of a rabbit and served on a platter, while for festive occasions, it is served on a regular plate. In Sangen-cho, Tateyama City, Chiba Prefecture, a "Housogomori" is held every year on January 15, when everyone gathers in one house. Karanamasu" is still served as a standard dish at the Housogomori. "Houso" is an infectious disease caused by the smallpox virus, which is said to have been introduced to Japan in the 6th century. It became established in Japan during the Edo period and was repeatedly spread. The symptoms of smallpox were so bizarre that people began to believe that there was a "demon god in smallpox," and the custom of worshipping the pox god as the god of smallpox spread. The custom of holding a pemphigus festival to ward off the plague of pemphigus is also said to have developed. When "Karanamasu" is served at events, it is made in the shape of a bale on a large plate for one person at a time.
Katsuura tantanmen📍 ChibaKatsuura Tantanmen is a local ramen dish served in restaurants in Katsuura City, Chiba Prefecture, using the name of Tantanmen.
Kinzanji-Miso📍 Chiba"Kinzanji Miso" is a specialty product of Togane City in Chiba Prefecture and is a type of miso that has been produced in Chiba Prefecture since ancient times. This miso is made by combining soybeans with wheat gluten and adding vegetables such as winter melons, eggplants, and ginger. It is a regional dish enjoyed not only in Chiba Prefecture but also in other areas such as Wakayama, Aichi, and Shizuoka Prefectures. According to one theory about its origin, Kukai (Kobo Daishi) visited Tang (present-day China) as part of a diplomatic mission, underwent training at temples such as Kinzanji, and upon returning to Japan, passed on the method of making "Kinzanji Miso." Another theory suggests that Shingon Buddhist monk, Shinchi Kakushin (Hotokugonshi), from the Kamakura period traveled to Song (another historical Chinese era), trained at Kinzanji, and upon returning to Japan, passed on the production method when founding Mt. Washimiya Kokoku-ji in Wakayama Prefecture. Later, during the Edo period, Tokugawa Yoshimune, the eighth shogun, is said to have gifted Kinzanji Miso to the shogunate, which led to its popularity in Edo (present-day Tokyo). There is also a theory that Kinzanji Miso played a role in the origin of soy sauce.
Kujira no Tare (Sauce-marinated whale meat)📍 Chiba“Sauce-marinated” is a local dish in the Minami-Boso region of Chiba prefecture, in which whale meat is marinated in a sauce and dried. It has the appearance of tree bark, and is colored black like charcoal or seaweed. A type of whale known as the giant beaked whale, which grows to roughly 12 meters long, is used to make “sauce-marinated.” The excavation of many whale bones from archaeological sites in Kamakura City, together with other evidence, suggest that coastal whaling may have begun in Boso between the late Kamakura Period (13th century) and the Muromachi Period (14th to 15th century). Even though “net whaling” became the mainstream whaling method in many areas, whaling in the Minami-Boso area is unique as net whaling was not suitable for giant beaked whales because they dive deep, leading to the adoption of “pierce whaling”. Whaling was common throughout Japan until the Showa period, and was a source of food for the general populace. “Sauce-marinated” is said to have been prepared as a preserved food due to the abundance of whale meat in the days where refrigerators did not yet exist. The Japanese name for "sauce-marinated whale meat (kujira-no-tare)" is said to have come from the fact that "whale (kujira) meat" was marinated in sauce (tare) and dried, or the fact that whale meat was hung from the eaves of houses. It is an indispensable and familiar part of the diet of the citizens of the Minami-Boso region, and people who have moved to other prefectures often buy sauce-marinated whale meat whenever they return to their hometowns in the region.
Namero📍 ChibaA 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.
Rakkasei-miso(Pearuts Miso)📍 ChibaRakkasei (peanuts), also known as "Nankinmame," are said to have been introduced in Japan during the Edo period. The cultivation of peanuts in Chiba Prefecture is said to have started when Manuemon Makino, a farmer from Nango Village, Sanbu District (now Sanmu City), purchased the seeds from Nakazato Village, Miura District, Kanagawa Prefecture and began a trial production. Chiba prefecture accounts for 80% of the domestic peanut harvest in Japan today. They are generally roasted or boiled and eaten plain, but farmers devised "Rakkasei-miso" as a way to utilize non-standard peanuts that cannot be sold on the market. Peanuts are rich in nutrients such as fat and protein, and they were a valuable preserved food in the days when food was more scarce, thus becoming a regional cuisine. Even today, when raw peanuts are available, quite a few households make their own "Rakkasei-miso" with seasonings of their choice to always have on hand as a side dish. It is a familiar dish that is also served in school lunches and sold at supermarkets. "Bocchi," a pile of harvested peanuts left to air dry naturally, has become a symbol of autumn.
Sangayaki📍 ChibaIn the area around the Boso Peninsula, horse mackerel, sardines, and Pacific saury catches have been abundant since ancient times."Namero" was the most convenient way for fishermen to prepare dishes from fresh fish on their unstable boats, as they only need to finely chop them together with miso. It turned out that the dish was so delicious that people couldn't help licking their plate clean, leading to "the name namero", which means to lick. When fishermen went to work in the mountains, they would carry "namero "in abalone shells and cook it by steaming or grilling it in their mountain huts. In the old Chiba dialect, the word for "house" is pronounced as "ga" in some cases. So, this dish came to be called" Sangayaki" (where san means mountain, ga means house or hut, and yaki means grill).
Seguroiwashi no gomazuke📍 ChibaSardines have been eaten since the Heian period and are a familiar fish to the Japanese. The word "yowashi" was changed from "yowashi" to "iwashi" because sardines become weak as soon as they are brought ashore. The Kujukuri-hama beach in Chiba boasts the largest catch of sardines in Japan. Sardine fishing in this region has been active since the Edo period. It is said to have spread rapidly after fishermen from Kishu, Wakayama Prefecture, immigrated to the area and began seine fishing. The Kuroshio Current flows off the coast of Kujukuri-hama, and bonito, mackerel, and sardines are carried by the Kuroshio Current around the area, making it one of the best fishing grounds in Japan. Sardines caught on Kujukuri Beach are affectionately called "seguro" by the locals. （Seguro sardines are caught in large quantities but do not last long, and one method of preserving them has been handed down from generation to generation: sesame-zuke (pickled sardines in sesame paste).
Seigaku Mochi📍 ChibaInvented by "Ohara Yugaku", a farmer leader active in the late Edo period. The name 'Seigaku mochi' is a reference to the study of 'seigaku' taught by Ohara Yugaku. "Seigaku" is based on the concept of harmony between morality and economy, and the idea that people should live in accordance with their natural conscience and help each other. The "seigaku mochi" was invented after trials by Yugaku, who wanted to make a kind of rice cake available to farmers who were unable to eat glutinous rice, which was expensive at the time. "Rice flour" is used without being ground into powder, steamed twice and prepared using a mortar and pestle, similar to the process of pounding mochi (a mochi pounding machine can also be used). This technique spread primarily among rice farmers in the Katori and Kaiso regions, which were once famous for their rice production. Unlike mochi made from glutinous rice, this method boasts excellent preservability due to its non-hardening quality. It has been widely transmitted and passed down. It is also known by the alternate name "Tsukinuki Mochi."
Shiozuke Takenoko no Tempura📍 ChibaSalted Bamboo Shoot "Tempura" is a simple dish made from salted bamboo shoots, that have been washed, seasoned with seasonings, and then tempura-ed(deep fry with batter). The bamboo shoots used in salted bamboo shoot tempura are high quality bamboo shoots from Chiba Prefecture. Chiba Prefecture is a famous for its bamboo shoots, with Otaki Town, Nagara Town, Chiba City, Kimitsu City, and Katsuura City, being the main production areas. The production of bamboo shoots in Chiba Prefecture is the largest in the Tokyo metropolitan area, and Otaki Town in Isumi County is the most active producer in the prefecture, boasting the highest production in Chiba Prefecture. Otaki Town is located roughly in the center of the Boso Peninsula in Chiba Prefecture, and has the largest area of any town or village in the prefecture. Forests cover 70% of the total area, and it is believed that "Moso Bamboo" was first planted in the early to mid-Edo period. The Ootaki Bamboo shoots, produced in Ootaki Town are called "White Bamboo shoots" and as the name suggests, they are white. As a feature, it has less bitterness and harshness taste, and can be eaten without removal of scum. This high-quality bamboo shoot can be produced because the soil is clayey and acidic white soil that contains pebbles and rock debris. In addition, in order to "promote agriculture that does not burden the natural environment, Chiba Prefecture has been certifying "Chiba Eco Agricultural Products" since 2002, in which the amount of agricultural chemicals and chemical fertilizers used is reduced to less than half of the normal level. Bamboo shoots in Chiba are grown without the use of pesticides, with less than half the amount of chemical fertilizers, and the number of parent bamboos is properly managed.
Sumitsukare (Simmered Daikon Radish with Soy Beans)📍 ChibaSumitsukare is a dish served with azuki beans and rice to Inari-sama on Hatsuuma, the first horse day of February, and is made by cooking grated daikon radish and carrot with soybeans and sake lees for the Setsubun holiday. It is also eaten in Ibaraki, Tochigi, Saitama, and other prefectures in addition to Chiba Prefecture, and is called “Sumitsukare,” “Shimotsukare,” “Somotsukare,” and so on, depending on the region. It is believed to have spread to the Higashi-katsushika region of Chiba Prefecture as a dish that has been handed down from the Edo period in Tochigi Prefecture. It is also mentioned in the “Uji Shui Monogatari” written in the Kamakura period (1185-1333), and has a very long history. Some say that it was called “shimotsukare” because it was a dish prepared as a family custom in Shimotsuke-no-kuni, while others say that it was called “sumitsukare” because of the vinegared way of making it. Setsubun means the day before Risshun (the beginning of spring), Rikka (the beginning of summer), Risshuu (the beginning of autumn), and Ritto (the beginning of winter), which means the division of the seasons. Since Risshun is the first day of the year in the lunar calendar, Setsubun day falls on New Year's Eve. Therefore, in Noda City, Chiba Prefecture, Setsubun was called "Toshikoshi" in ancient times. To welcome a good new year, people have a tradition of throwing beans on Setsubun day to pray for good health and to drive away evil spirits. There was also a custom of attaching a sardine head to a mamegara (bean stalk), a soybean branch, and holly to the entrance of a house as a charm against evil.
Takatsu-no-Torimeshi (Soy Sauce Flavored Chicken Rice)📍 Chiba“Takatsu-no-Torimeshi” is a local dish that originated in the Takatsu area of Yachiyo City, Chiba Prefecture. It is a simple dish where chicken simmered in soy sauce is mixed with rice, and it has been enjoyed in the Takatsu area for a long time. It was particularly consumed during events such as the “Koyasu-kou” (childbirth prayer gathering) where women gathered for safe childbirth prayers and during the “Hassaku” event, a celebration before the full-scale harvest, to wish for a bountiful harvest. The dish has been passed down through generations with the proportional rule of "1 shō of rice with 1 rice bowl of soy sauce." The Koyasu-kou was a monthly gathering for women, often young brides in farming households, where they enjoyed each other's company and discussed topics such as raising children. The Hassaku event, occurring on August 1st of the lunar calendar, was a special day for those involved in business, involving visits to express gratitude to people they were indebted to. The practice of cutting chicken into small pieces and simmering it in soy sauce before mixing it with rice is a simple yet popular dish. The small cuts may symbolize equal distribution during times when meat was scarce or could be attributed to the toughness of meat from hens that no longer laid eggs. "Takatsu-no-Torimeshi" originated in a time when ingredients were not easily accessible, and the dish's simplicity and ease of preparation make it suitable for the busy lifestyles of modern working individuals.
Tenmondou📍 ChibaBecause Chiba Prefecture produces a large amount of vegetables, they are boiled in sugar and made into a snack that can be preserved for a long period of time, known as "Tenmondou." "Tenmondou" was originally a Chinese herbal medicine made by blanching tubers of lilies, leaving the outer skin and drying them, and it is said that the name came from the medicine "Tenmondou" that was pickled in honey for one to two months and was expected of being a cough suppressant and nourishing. Citrus fruits, and Root ginger, boiled in honey and dried were the main ingredients, but over time a variety of vegetables were used. Fibrous vegetables such as burdock root, and lotus root are cut into thin slices and boiled once. If the vegetables have scum, boil them and drain, then put in the water again, add the sugar, and simmer slowly until reduce liquid . It is said that they made a lot of this food, stored it in large cans, and used it as a snack during the busy farming season to give them energy to work in the fields. Because it can be preserved for up to 10 months without the use of preservatives, it has been widely popular among farmers as a preserved food. In Togane City, "Tenmondo" is produced by effectively utilizing various agricultural products according to the season such as "yuzu," which originated from the hand-planted tangerines of Ieyasu Tokugawa, and other crops taking advantage of the city's multi-product production area.
Teppo-maki📍 Chiba"Teppo-maki", a local dish of Futtsu City, is a thick roll with Bonito flakes, seasoned with soy sauce, and its name comes from its resemblance to a gun. Futtsu City is also a seaweed-growing region, and because "Teppo-maki" can be made and eaten quickly, it has been popular as a portable meal for fishermen. "Makizushi"(rolled sushi) called "Teppo-maki" are also made in various regions of Japan, but most of them are made with “kanpyo”(gourd ribbons) or "kanpyo with wasabi". While those "Teppo-maki" are made of sushi rice, Futtsu's "Teppo-maki" is made of rice, instead of "sushi rice," and it can be said that "Okaka-Onigiri"(rice ball with bonito flakes) is made long and thin to be easy to eat with one hand. It is so familiar to the locals that the word "Teppo-maki," reminds them of the thick rolls of "okaka".
Toridose (Chicken Porridge)📍 Chiba"Toridose" or Chicken porridge is a regional dish commonly consumed during special occasions such as New Year's, weddings, funerals, and community gatherings or festivals. In the past, as many households used to raise chickens, it was not only enjoyed during festive occasions but also served as a regular home-cooked meal. Additionally, "Toridose" is sometimes referred to in dialect as "Toddose," with a variation in pronunciation. "Toridose" is made by chopping the bones well and mixing them into chicken balls. It is an ingenious way to eat food without wasting it.
Uri no Teppo Zuke📍 ChibaThe inside of the gourd is hollowed out like a gun barrel, stuffed with chili peppers wrapped in perilla leaves as gunpowder, and marinated in a seasoning solution consisting mainly of additive-free soy sauce and mirin (sweet rice wine). The chili peppers make it spicy and crunchy. It is a dish that can be eaten as a side dish with rice or as a snack with sake. The name "Teppozuke" comes from the fact that a gourd with a hole in it looks like a cannonball and a green chili pepper looks like a bullet. The ingredients are carefully selected and include white gourd, chili pepper, and perilla leaves grown in Chiba Prefecture. The flavor of soy sauce and the crispy texture of the gourd are generally enjoyed. It is also famous as a souvenir from Naritasan Shinshoji Temple. Each of the many pickle stores in Narita has its own unique combination of flavors and ingredients, and it is up to you to choose which one you like best. Walking around and comparing them from store to store in Narita is one way to enjoy them and taste the many different flavors for yourself. A brand of cucumbers called "Hagurauri," which are so soft that even people with wobbly teeth can eat them, are also produced.
Yan-gome (Roasted Azuki Rice)📍 Chiba"Yan-gome" is a dish of roasted rice and boiled red beans cooked with sugar. While it looks like "Sekihan" (=red rice), it has a subtle sweetness and a light, fluffy texture. It is eaten during "Obon" festival, special occasions, and as a lucky charm dish for a bountiful harvest. It is also called by different names such as "Yan-gome," "Yaki-gome," "Ya-gome," or "Ei-gome," depending on the region. During "Obon" festival, when people do the welcoming and sending-off fires, it is a tradition to light straw on fire. It is said that while the straw burns, people chant, "Yan-gome Kui Kui, Mizu Nomi Nomi, Kono Akari de Gozeirasshai," and scatter rice and water until the fire is extinguished. "Yan-gome Kui Kui" means "Eat Yan-gome." "Mizu Nomi Nomi" means "Drink water." "Kono Akari de Gozeirasshai" means "Please come with this light." These manners are ways of welcoming and sending off the deceased. "Yan-gome" has been traditionally made using the leftover rice husks after the planting season, and it is a regional dish enjoyed not only during the Bon Festival but also on other occasions.
futomaki📍 Chiba