Futomaki sushi rollsSpAu
Throughout the prefecture, centered on the Kazusa and Shimosa regions
A type of sushi passed down in farming and other ordinary households, dating back to the Kansei era (1789-1801)...
CHIBA
Chiba Prefecture
The surveyed city is Chiba. Of all 394 items in the household survey, Chiba Prefecture stands out most for Wine — 2.3× the national average (Chiba 7,313 mL / national 3,138 mL).
2.3×Biggest standout
Wine
per household / year
Wine
per household / year
2Items ranked #1 nationally
28Regional dishes
RANK
Furthest above the national average
All figures are annual spending/quantity per household (not per person). 2023–2025 average, showing Chiba’s value as a multiple of the national average.
| Item | vs. average | Chiba | National | Rank |
|---|---|---|---|---|
| Wine#1Alcohol | 2.33× | 7,313mL | 3,138mL | #1 |
| Japanese pearsFruit | 1.98× | 5,016g | 2,530g | #5 |
| Dried horse mackerelSeafood | 1.90× | 1,048JPY | 552JPY | #2 |
| Other shellfishSeafood | 1.75× | 311g | 178g | #5 |
| Sweet bean jelly (yokan)Confectionery | 1.73× | 1,286JPY | 745JPY | #2 |
| TunaSeafood | 1.54× | 2,616g | 1,698g | #5 |
| OrangesFruit | 1.45× | 1,417g | 976g | #2 |
| Other staple dining outDining Out | 1.44× | 78,795JPY | 54,738JPY | #3 |
| WatermelonFruit | 1.43× | 2,145JPY | 1,495JPY | #4 |
| WhiskyAlcohol | 1.39× | 2,280mL | 1,635mL | #6 |
| Other noodlesGrains | 1.36× | 925g | 680g | #6 |
| SardinesSeafood | 1.36× | 548JPY | 404JPY | #14 |
#1
Where this prefecture ranks #1
Items where Chiba ranked #1 among the 52 surveyed cities.
- Lettuce
- Wine
LINK
Where regional dishes meet the statistics
Ingredients used in regional dishes here that also show up as standout spending in the household survey — cross-referencing MAFF's regional-dish database with Japan's Statistics Bureau data.
Tempura salt-pickled bamboo shoots
Main ingredients: Bamboo shoots, egg, flour
→ Wheat flour is 1.3× the national average in Chiba (2,612 g, #3 nationally)
Fukashi (steamed clam rice)
Main ingredients: Clams (asari)
→ Manila clams is 1.3× the national average in Chiba (360 g, #7 nationally)
Namerou (minced fish with miso)
Main ingredients: Horse mackerel, green onion, ginger, shiso leaves
→ Green onions is 1.3× the national average in Chiba (5,347 g, #4 nationally)
Kinzanji miso
Main ingredients: Eggplant, young ginger, myoga ginger, and others
→ Eggplant is 1.3× the national average in Chiba (2,733 JPY, #6 nationally)
Sumitsukare (simmered vegetable and bean dish)
Main ingredients: Daikon radish, carrot, soybeans, fried tofu, tofu, sake lees
→ Daikon radish is 1.2× the national average in Chiba (12,265 g, #2 nationally)
DISHES
28 regional dishes from Chiba Prefecture
From Japan's Ministry of Agriculture, Forestry and Fisheries (MAFF) “Regional Dishes to Pass on to the Next Generation.” Each dish name links to the MAFF page.
Sesame-pickled sardines (seguro iwashi)Wi
Kujukuri Town
Sardines have been eaten since the Heian period and are a fish deeply familiar to Japanese people. Once brought ashore...
Namerou (minced fish with miso)
Coastal areas of the Boso Peninsula
A local dish long passed down along the Pacific coast of Chiba's Boso Peninsula, washed by the Kuroshio Current. In the Kazusa and A...
Haba zoni (New Year's soup with haba seaweed)Wi
Kazusa region, especially Sanbu District
Haba refers to dried habanori, a seaweed from the Boshu region. (Habanori releases spores in autumn...)
Kaiso (seaweed jelly)Wi
Mainly the Choshi and Kujukuri areas, and the Kaiso and Sanbu regions
Kotoji tsunomata, the base ingredient for kaiso, is a seaweed about 20cm tall that grows on rocks in the intertidal zone...
Sanga-yaki (grilled minced fish patties)Su
Around the Boso Peninsula
Around the Boso Peninsula, horse mackerel, sardines, and saury have long been abundant catches. Fishermen would take their catch...
Boiled peanutsAu
Throughout the prefecture (Chiba City, Yachimata, Tomisato, Sodegaura, etc.)
Peanuts, native to the Andes in South America, arrived in Japan via East Asia in 1706...
Peanut misoAu
Throughout the prefecture
Peanuts, also known as "nankin mame," are said to have been introduced to Japan around the Edo period...
Seigaku mochi
Katori and Kaiso regions
Devised by Ohara Yugaku, a farmer-leader active in the late Edo period...
Fukashi (steamed clam rice)SpAu
Bay area from Futtsu to Funabashi
Fukashi, made with clams, is a local dish from the bay area stretching from Futtsu to Funabashi...
Kujira no tare (dried marinated whale meat)
Minami-Boso region
Kujira no tare is a local dish from Minami-Boso, Chiba, made by marinating whale meat in sauce and drying it...
Sardine dumpling soupWi
Hokuso and Kujukuri regions
The Kujukuri area is a treasure trove of seafood and farm produce, and has long been known as a rich fishing ground...
Sardines pickled with okaraWi
Kaiso and Kujukuri regions
The Kujukuri area is a treasure trove of seafood and farm produce, and has long been known as a rich fishing ground...
Teppo-zuke pickled melonWi
Narita and Katori cities
The inside of a melon is hollowed out like a gun barrel and stuffed with chili peppers wrapped in shiso leaves to resemble gunpowder, then...
Kakimochi (fried rice crackers)
Katori City
Kakimochi is mochi that is deep-fried or grilled over charcoal and eaten mainly as a tea snack...
Kara-namasu (sardine and okara salad)
Uchibo region (also made along the Boshu coast)
Kara-namasu is a vinegared dish made with sardines and okara. It was served at festivals and other gatherings...
Milk tofu (chikko tofu)
Minamiboso and Kamogawa cities
In the Edo period, the 8th shogun Tokugawa Yoshimune brought white cattle said to be from India (a type of zebu) to Mineoka Pasture (present-day Chiba...
Kinzanji misoSuWi
Togane City
Kinzanji miso is a specialty of Togane City, Chiba, and has long been made throughout the prefecture...
Gonjuu (pork belly rice balls)Au
Tateyama City
Gonjuu is a rice ball made by simmering pork belly and fried tofu in a sweet-savory sauce and mixing it into rice, from Chiba...
Botamochi rice cakes in a lacquer box
Northern region
Jubako-iri botamochi, instead of rolling each rice cake individually, is made by layering glutinous rice and...
Sumitsukare (simmered vegetable and bean dish)
Higashi-Katsushika region
Sumitsukare is offered to Inari together with red bean rice on Hatsuuma, the first Day of the Horse in February...
Kozu-style chicken rice
Kozu area, Yachiyo City
Kozu no torimeshi is a local dish that spread in the Kozu district of Yachiyo City, Chiba. Chicken simmered in soy sauce...
Tempura salt-pickled bamboo shootsSp
Isumi region
Salt-pickled bamboo shoot tempura is made by washing the salt off pickled bamboo shoots, combining them with seasonings...
Teppo-maki (bonito sushi rolls)
Futtsu City
Teppo-maki, a local dish of Futtsu City, is a thick sushi roll filled with bonito flakes seasoned with soy sauce...
Tenmondo (candied root vegetables)
Throughout the prefecture, especially Togane City
Because vegetables are grown abundantly in Chiba, they are simmered in sugar to make a long-lasting sweet...
Barappa manju (leaf-wrapped steamed buns)Su
Hokuso region
Barappa manju has long been made in the Hokuso region of Chiba, for summer festivals and...
Yangome (roasted rice and red bean dish)Su
Boso Peninsula region
Yangome is a dish made by cooking roasted rice with boiled red beans and sugar. In appearance, it...
Chicken rice porridge (tori-zosui)Wi
Ichihara City
Tori-zosui is served on festive occasions such as New Year's and life ceremonies, as well as gatherings and festivals...
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