Feelings to a meal - Minamiboso City Tourism Association


The wind blows of each season.

"Takabe shrine" in the Chikura district which is dedicated to God of the only cooking in Japan. Here where cooking professionals go and worship at from the whole country. "Cooking knife ceremony" handling a fish only with a kitchin knife and chopsticks is performed sevral times in a year. Because it is the area that such God follows, a seasonal thing is tasteful in Minami-Boso, and traditional taste is now. For the feeling of the meal to come out of food culture, a trip to Minami-Boso by all means.

The origin is a place on a ship. Local cuisine Namero.

Uchibo in the calm sea of Tokyo Bay. Sotobo of the violent Pacific. Because Minam-Boso has two expressions, the blessing of the sea if full of many kinds. It is different in a horse mackerel of the Sotobo and is different in the cooking method, enjoying it is Minami-Boso.
  • Namero


    Finely Chopped fresh horse mackerel and sardine,add fermented soybean past and kneaded mixture is "Namero". Originally , in local cuisine handed down to Boshu for a long time said to that a fisherman ate on a ship in the case of fishing, being said to be it is delicious and licked to a plate is the dish which there is.

  • Sangayaki


    "Sangayaki" is grilled "Namero" lightly scorched. One of the local food transmitted to Bosyu and the taste of the home.

Turban shell, Abalone

Turban shell, Abalone

  • Turban shell, Abalone

    Turban shell, Abalone

    25% of Black abalone circulating metroploitan area are born in Bosyu. Woman fishing divers without equipment catch abalone from the bottom of the sea, that called "Ama Ryo" is prosperous for a long time. A lot of Turban shell and abalone is cought in this traditional way, and Minami-Boso is the most abalone production.

    Turban shell: From August To next May
    Abalone: From May To Septembar

  • Bosyu ebi(Ise-shrimp)

    In Chiba the amount of catching lobster is high ranking in Japan!

    Minami-Boso peaple call Ise-shrimp Bosyu ebi, to make it a bland. Row fresh Bosyu shrimp is cooked into Sashimi, Tempra and original local dishes.

    From August To Novembar

  • Dish of Whale

    Dish of Whale

    Wada has one of a whaling base ports that exists only five all over Japan. 26 Tsuti whales are unloaded every year. Whale food culture is local cooking of Minami-Boso for a long time. Various taste available such as sashimi, bacon, and jerkey called "Kujira no tare".

  • Edible flower Edible flower

    Edible flower

    Edible flower which can eat. Covered chirashi sushi with the flowers such as calendula and also tempra. There are hotel and restaurant which can enjoy cooked flowres.

  • Bosyu sushi, Thick rolled sushi

    The feature of the Bosyu sushi of a fresh seafood is that the shari(vinegerd rice) is big for a long time. In addition, "Thick rolled sushi" which mothers of Bosyu inherited from generation to generation. Thick rolled suishi which add flowres and greens looks fan and beautiful is carring out an event and experience-based lesson.

  • Bosyu loquat

    The large drop of "Bosyu loquat" brought up by a warm climate is a special product from old times, and presentation to the Imperial Family continues. The taste tha is juicy at production of the national second place is popular as a constant seller of the early summer.

    From May To June(Tomiura, Tomiyama)

  • Edible rape blossom, the amount of production of Chiba is the most in Japan.

    Rape blossom contains calcium and iron rich. From the winter to the early Spring, it is produced inthe various places in Minami-Boso, behaved as home cooking.

    From Decembar To next March