- Main lore areas
All over the prefecture, mainly in the Kazusa and Shimousa areas
- Main ingredients used
Sushi rice, laver, eggs, dried gourd, greens (pickled greens), sakuradenbu
- History/origin/related events
Sushi 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.
- Opportunities and times of eating habits
It is an indispensable dish for traditional Japanese events and festivals such as Yabusame (horseback archery) festivals, Setsubun and Setsubun festivals, Koyasuko (a women's gathering to pray to the god of childbirth for safe delivery), Ebisuko (a commercial event to pray for prosperous business), and Mushifukuri (a festival to drive away insects and pray for a good crop so that crops will yield as many pests as possible). It is eaten throughout the year, regardless of the season. In addition to festivals, it is also made and eaten at family events such as entrance ceremonies, athletic meets, and cherry blossom viewing.
- How to eat
The taimaki is eaten while enjoying the gorgeous design on the cross section of the roll when it is cut.
- Efforts for Preservation and Succession
Ms. Eiko Ryuzaki, who has presided over the Chiba Traditional Local Cooking Study Group since the 1960s, has actively passed on to the younger generation the techniques and designs of the rolls that are scattered throughout Boso. Selected as one of the 100 best rice balls in Furusato and one of the 100 best local dishes of farming and fishing villages.