What to Eat in Chiba Prefecture

Unagi Eel at Surugaya

For travellers Narita is synonymous with its airport; for the Japanese, however, it is also known for its unagi (freshwater eel brushed with soy sauce, and then grilled). Surugaya is consistently rated as one of the best places to enjoy this simple dish, whose energy-giving properties are valued across Japan in the dog days of summer. Unaju (unagi served atop white rice in a lacquered box) is a great lunch option, costing 3,350 yen.

Ise Ebi

As part of its thriving fishing industry Chiba is the biggest producer of lobster in all of Japan, including the famed Ise Ebi (Japanese spiny lobster). Taking its name from the Ise region where it was originally harvested, but now caught and sold at multiple spots along Japan’s Pacific coast, the Ise Ebi’s flesh is white and succulently plump. Its long antennae are traditionally associated with a long life, making it a popular dish with which to celebrate New Year.

Namero

Namero is a rich-tasting seafood recipe originating from Chiba’s Boso Peninsula, and traditionally eaten by local fishermen. A raw fish of the season (and it must be in season) is topped with miso paste, sake, a shiso leaf, ginger and onions before being minced together until sticky. Blue-backed fish are generally used, such as aji (horse mackerel) or tobiuo (flying fish), and the dish goes particularly well with alcoholic drinks. Namero is often found enjoyable even by those who consider themselves not to like raw fish, and its name, incidentally, comes from the Japanese verb nameru, ‘to lick’!

Peanuts / Peanut Soft Cream at Miyoshi-ka

Besides its flourishing fishing industry, Chiba is also Japan’s largest producer of peanuts. Peanut production began here in exactly 1876 when a local farmer acquired seeds from over in Kanagawa Prefecture, and since then Chiba’s nuts have come to be prized for their rich flavor and subtle sweetness. The region has also developed a variety of peanut-based recipes including peanut tofu and peanut ice cream. A high quality example of the latter can be tasted at Miyoshi-ka in Kisarazu City.

Senbei from Kaiun Senbei

Popularly known as Kaiun Senbei but officially named Hayashida-no-Senbei, this storied Narita shop has been preparing and selling superior quality senbei rice crackers since 1912. Kaiun Senbei is unusual in that it uses cloth in the hand crafting of its crackers, with over 30 varieties offered including white miso and black sugar alongside the more common soy sauce recipe.

Tantanmen at Teppatsu-ya

Katsuura’s Teppatsu-ya has won awards for its tantanmen, a relatively new Japanese interpretation of the dandan noodle recipe from China’s Sichuan province. Its chili oil-heavy soup is a deep orange-red hue, as if to warn off those unable to eat spicier food while simultaneously beckoning those with a stronger palate. Sliced raw onion piled atop further add to the tantanmen’s strength, with its fame now growing both in Japan and worldwide.

Surugaya

4.5

174 Reviews

Chiba Pref. Naritashi Nakamachi 359

0476221133

[Weekday]11:00-17:00(L.O.16:…

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Waqoo Naritasanmonzen

379-1 Nakamachi, Narita, Chiba 286-0027 Tokyo

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三好家

千葉県木更津市朝日1-1-48

0438-23-3448

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Hayashida no Osenbei

4.0

6 Reviews

Chiba Pref. Naritashi Saiwaichou 490

0476220138

9:00-17:00

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Teppatsuya

3.5

7 Reviews

Chiba Katsuura-shi Idemizu 1238

0470736006

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