Adjacent to the metropolitan area but blessed with vast farms and seas, Chiba is a prefecture for ingredients and seasonings supporting daily meals, such as peanuts, vegetables, rice, soy sauce, and seaweed. Tools coloring the seasonal lifestyle have also taken root in various areas, such as sardines from Kujukuri, seafood from Boso, and Boshu uchiwa (fans) and bamboo work. On this page, we introduce indispensable raw materials and seasonings for the Japanese dining table, alongside foods and crafts unique to Chiba.
Chiba-grown peanuts aren't just eaten as they are; they transform into various processed goods like butter, paste, sweets, and miso. We will introduce products easy to choose for everything from daily use to gifts, focusing on brands dedicated to origin, roasting, and processing of ingredients.
Starting with Choshi and Noda, Chiba is a land with a deep history of soy sauce brewing. From major manufacturers to small breweries, there are many soy sauces and related seasonings particular about ingredients and preparation. We will introduce them as foundational seasonings supporting daily cooking, along with differences in taste and pointers on how to choose.
Seafood like processed sardines from Kujukuri, and seaweed and clams from Tokyo Bay, are flavors long loved as accompaniments to rice. Together, we will also feature handiwork tools bringing coolness to summer life, like Boshu uchiwa and bamboo crafts, proposing a Chiba-born lifestyle.
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