Coastal area of Boso Peninsula

horse mackerel, green onion, ginger, shiso

A 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.

It is made on a fishing boat with freshly caught fish. In the Minami-Boso area, horse mackerel is caught all year round. Depending on the season, sardines, saury, and flying fish are also used. In the process of becoming a home-style dish, the condiments of green onion and ginger were added. Today, it is prepared at home in a wide range of regions, not only in Chiba Prefecture, and is also served at izakaya (Japanese-style pubs) and other establishments.

"Namero" is a type of fish slice. It is made by mixing horse mackerel with miso paste, green onions, chopped ginger, etc., and pounding it until it becomes sticky. Fish such as saury, bonito, and squid are sometimes used in place of horse mackerel. Since it cannot be preserved, it should be tasted immediately after cooking while it is still fresh.

Kazuyuki Kurihara, Chairman of the Minami-Boso Namero Research Association (owner of "Daitokuya," established in 1869, who has passed on the food culture of Minami-Boso for five generations), established the association in 2009 to promote "namero" and "sangayaki," the local cuisine of Minami-Boso, throughout the country, and over 30 restaurants and lodging facilities have joined the joint More than 30 restaurants and lodging facilities participate in joint campaigns and recipe development. The group continues to work not only to preserve tradition, but also to develop it.