Even when sliced thick, it becomes tender and melts in your mouth when chewed, with umami packed tightly into its chewy fibers. The fat is not heavy, leaving a subtle sweetness that spreads across the palate—Isumi Pork is the rumored premium Boso pork that becomes addictive from the very first bite.
Raised with great care in Isumi City, it results in a fine-grained and tender meat texture. It is one of the 'Isumi Brand Certified' products that have passed strict inspections, making it a rare find outside of the city. Many people likely know its name from being featured on television programs.
To fully enjoy the sweetness of the fat, simply grilling it is the best method. Despite its light taste, the deliciousness lingers long after.
Fatty splendid alfonsino and firm-fleshed spiny lobster. As you bring the plump sashimi to your mouth, the concentrated umami of the sea rushes in—Kamogawa seafood is a delicacy born from the bountiful fishing grounds of Boso.
The waters off Kamogawa, where the Oyashio and Kuroshio currents meet, provide an ideal habitat for splendid alfonsino. The 'Ji-kinme' (locally caught alfonsino), pulled up one by one, is thick-fleshed and exceptionally fatty. The spiny lobsters from Sotobo, weathered by rough waves, also possess an extraordinary firmness. With a local seafood bowl topped with freshly caught local fish, you can enjoy the essence of Boso's seasonal bounty in a single dish. Tasting it at a seaside eatery makes that freshness truly exceptional.
A colorful array of seafood that whets the appetite just by looking at it. This is a dish you must try when visiting Kamogawa.
A seafood bowl where freshly caught seafood glistens beautifully. With plump spiny lobster, fatty bonito, and crunchy shellfish—every bite brings the bounty of the Boso sea to your mouth.
The southern tip of the Boso Peninsula, where Tateyama is located, is known as an ideal fishing ground where the warm Kuroshio Current and the cold Oyashio Current meet. Chiba Prefecture boasts the highest spiny lobster catch in the country, and around Tateyama, a diverse variety of seasonal seafood is landed, including horse mackerel, flounder, white mackerel, and fatty bonito in the autumn. 'Sanga-yaki,' a local dish made by grilling namerō (minced fish with miso), is also a representative flavor of Minamiboso.
Feasting on seafood while gazing at the ocean in a dining hall by the fishing port. All the joys of travel are packed right here.
When the skin is gently peeled away, a glossy orange flesh is revealed. With a single bite, an elegant sweetness and soft juice melt onto your palate—Boshu loquat is a flavor delivered only by the Boso Peninsula in early summer.
It is said that loquat cultivation in the Boso Peninsula began in 1751 (the first year of the Horeki era), and by the mid-Edo period, it was already being shipped to the markets of Edo. The tradition has been passed down through Tomiura, Tateyama, and the entire Minamiboso area, and since 1909 (Meiji 42), it has been known as 'Kenjo Biwa' (loquats presented to the Imperial Family). Chiba is one of Japan's leading production areas, second only to Nagasaki.
The season lasts for only a brief moment in early summer. It is a luxurious fruit, often referred to as the 'Lady of Fruits.'
Devouring freshly landed local fish on the spot—the fishery cooperative's directly managed cafeteria, 'Banya,' located at Yasuda Fishing Port in Choso Town, is a staple of Boso drives.
It originally began in 1995 as an eatery for those working at the fishery cooperative. It gained such a reputation that it has now become a popular destination attracting many visitors from the Tokyo metropolitan area. You can heartily enjoy fresh seafood caught daily, prepared in typical Boso styles such as sashimi, simmered dishes, nanamero (minced fish with miso), and grilled fish. The prices are also affordable, allowing you to enjoy a full meal.
Savor seasonal delicacies to your heart's content while gazing at the sea. It is a seaside feast that you'll want to visit alongside the breathtaking views of Mount Nokogiri.
The 'Lady of Fruits' that can only be tasted during early summer—the 'Boshu Biwa' grown in Minamiboso is a premium fruit known for its melting flesh and gentle sweetness.
It is said that loquat cultivation on the Boso Peninsula dates back to 1751 (the first year of the Horeki era), boasting a history of over 270 years. Since 1909, it has also been presented to the Imperial Family. Benefiting from the warm climate and the blessings of the Kuroshio Current, each loquat is plump and large. Chiba is known as the second-largest producer in Japan, following Nagasaki.
Peel away the skin and take a bite. It is a luxury unique to early summer, where juicy nectar overflows with every mouthful.
Along the Ono River, the scenery of the Edo period remains vibrantly alive—Katori City's Sawara is a water town known as the 'Little Edo of Hokuso.' The merchant streetscapes, which flourished through river transport, were the first in the Kanto region to be designated as an Important Preservation District for Groups of Traditional Buildings.
It was here that Tadasu Ino, who ran a sake brewery as an adopted son, later completed Japan's first surveyed map. His former residence still stands by the Ono River, serving as a pier for river cruises. One can almost sense the former bustle of the area, evoked by the sentiment: 'If you want to see Edo, come to Sawara.'
Strolling leisurely along the riverside with traditional Japanese sweets or tsukudani in hand, you will find a town where the passage of time slows down.
Crack open a peanut that has been boiled in its shell with a bit of salt. As you take a bite of the fluffy, soft nut, the sweetness of the bean and the perfect hint of saltiness spread gradually with every chew—boiled Inba peanuts are an autumn specialty.
Chiba Prefecture boasts the highest production volume of peanuts in Japan. Among them, the 'Oomasari' variety, born in this prefecture, is about twice the size of regular peanuts, featuring a soft texture and abundant sweetness. The entire Hokuso region, including Sakura and Yachimata, is known as a major production hub. Because they do not keep well, freshly boiled peanuts offer a seasonal taste that can truly only be experienced in the production area.
Once you pick up a single grain, you won't be able to stop. It is a luxurious, handcrafted taste—fluffy and sweet.
A layer of bright red chili oil covers the bowl. With a single sip, the savory soy sauce base meets a sharp spiciness, while plenty of minced onions provide a crunchy burst—Katsuura Tantamen is a bowl that warms you to the core after cold work at sea.
The local style involves crafting the soup with soy sauce and chili oil without using sesame. It is said to have gained popularity among female divers (Ama) and fishermen returning from the cold sea, eventually spreading as a specialty of Katsuura. Having been highly rated in the B-1 Grand Prix, its name is now known nationwide.
Eating it while sweating and puffing from the heat, you'll find an addictive flavor where a deep umami lingers behind the spice.
Energetic voices echo through the streets in the early morning—the Katsuura Morning Market is one of the 'Three Great Morning Markets of Japan,' alongside Wajima in Ishikawa and Takayama in Gifu. Its history spans over 430 years.
It is said to have begun around the year 1591 (Tensho 19), when the lord of Katsuura Castle established it as a place for farmers and fishermen to exchange crops and seafood. Even today, it is held every day except Wednesdays, with the tradition of moving the market location to different streets during the first and second halves of the month. With the bountiful Katsuura Port nearby, fresh seafood, farm-direct vegetables, and handmade side dishes are packed closely together.
Strolling through the market with something freshly made in hand—this is the place where your travel morning becomes most enjoyable.
With just one bite, sweet juice drips to the very core—Matsudo is the land where the famous 'Nijuuseiki Pear' was born.
In 1888, a 13-year-old boy named Kakunosuke Matsudo found a single seedling growing in a garbage dump. After ten years of careful cultivation, the resulting pears featured a small core, white flesh with an elegant sweetness, and melting juice—becoming a masterpiece that would represent future generations. It is said that it was named with the wish that no pear greater than this would appear in the approaching 20th century.
Even now, a diverse variety of pears, such as Kosui and Housui, are harvested in Matsudo. Taking a single bite, you can almost feel the joy of that young boy.
People form long lines for a single bowl—Matsudo is known as a 'battleground' where ramen fans from all over the country congregate.
The shop that made this area famous nationwide is 'Chuka Soba Tomita.' Long queues form even before opening hours, as people seek out their rich tsukemen, often called the best in Japan. Alongside them, many other renowned shops, such as 'Tonikaku,' which features an exquisite balance of meat and seafood broth, are crowded together, with several being selected for Tabelog's Top 100.
Despite being adjacent to Tokyo, a unique ramen culture has been nurtured here that can only be experienced in this town.
Dip the thick noodles into the soup and take a slurp. One bowl is all you need to understand why people are willing to wait in line.
The flowers of Boso bloom with a sweet aroma within a single jar—the honey harvested at the foot of Mt. Kano is a product that captures nature's blessings exactly as they are.
The area around Mt. Kano in Kimitsu City is a beekeeping region characterized by lush, green satoyama landscapes. In this area, famous for Mother Farm, there are apiaries open to visitors, and the flavor of the honey subtly changes depending on the types of flowers visited by the bees. With raw honey that has not been heated, the scent of the flowers rises even more purely, allowing you to enjoy a sweetness that is nature itself. It is a delight to compare the different flavor profiles found in each jar.
A spoonful drizzled over bread or yogurt. It is a mellow and gentle sweetness nurtured by the mountains of Boso.
The kabayaki, steamed and then grilled, falls apart softly at the touch of chopsticks, while the fragrant aroma of the savory sauce tickles the nose—Narita's eel has long been cherished as a specialty of the approach road.
It is said that since ancient times, river fish caught in the nearby Inba Marsh were eaten here, establishing highly nutritious eel as a part of the local food culture. During the Edo period, inns in the temple town featured summer eel dishes as their specialty, helping to soothe the fatigue of pilgrims visiting Narita on foot. Even today, many eel restaurants line the approximately 800m approach road, inheriting the techniques of freshly prepared, steamed, and grilled perfection.
After your visit to the temple, enjoy a bowl of fluffy unaju. It is a delicacy unique to Narita.
When you crack the shell, you find plump, fat kernels covered in a thin skin. Once popped into your mouth, a rich, sweet umami spreads after an initial burst of roasted aroma—Chiba peanuts boast a depth of flavor that sets them apart from others.
It is said that peanut cultivation in Chiba dates back to the beginning of the Meiji era. Around 1876, the start of local cultivation is believed to have begun with experimental crops using seeds brought from Kanagawa, and eventually, production expanded around Yachimata, which is blessed with well-drained Kanto loam soil. During the post-war food shortages, their nutritional value was re-evaluated, making Yachimata a famous production area known nationwide. Even today, it boasts the highest cultivation area and production volume in Japan.
Enjoy them freshly roasted, crisp right out of the shell. It is a simple taste, yet one that makes it impossible to stop eating.
A single bowl is packed with the essence of Chiba's ramen culture—and while we call it 'Chiba Ramen,' its lineup is incredibly diverse. Within the prefecture, you can find the distinct personalities of the 'Three Great Ramens of Chiba': Katsuura Tantanmen, Takeoka-style, and Arirang Ramen.
What's interesting is that many of them are soy sauce-based and use plenty of onions. Both are prideful local specialties of Chiba. Because this is a region with a soy sauce production history spanning over 300 years, the flavor of the land permeates every bowl.
From coastal towns to inland areas, the character changes depending on the locality. The more you compare them, the more the depth of Chiba's culinary landscape reveals itself in every bite.
It looks dark, but one sip brings a sense of nostalgia—Funabashi Sauce Ramen is a hidden gem of local ramen, with Worcestershire sauce serving as its flavor pillar. The sweet and sour notes blend seamlessly into the soy sauce-based soup, creating an addictive bowl.
Its roots are said to trace back to Funabashi City shortly after the war. Born from the requests of regulars who 'wanted to eat yakisoba with soup,' the dish eventually took root in the community. Although it once nearly disappeared, it has made a magnificent comeback thanks to the efforts of local shop owners.
A friendly B-grade gourmet dish unique to the downtown area of Funabashi. As you slurp the noodles, you can almost taste the history of the town.
As the shell opens while grilling, a luscious, briny umami overflows. When you bite into the plump meat, a rich flavor similar to common clams (Hamaguri) spreads through your mouth—the Hard Clam is a new specialty of Edomae, nurtured by Tokyo Bay.
Originally a bivalve native to North America, it is said that their presence was confirmed in the Sanbanze area off the coast of Funabashi in 1998. While it is believed they were transported via cargo ships or ballast water from North America, their exact origin remains uncertain. Also known as 'White Clam,' they were certified as a Chiba brand marine product in 2017 under the name 'Sanbanze-produced Hard Clam.'
Whether steamed with sake, grilled, or in soups—please experience this new taste of Edomae for yourself.
With a single bite, juice overflows along with a crisp texture. The refreshing sweetness soothes your throat in the summer heat—Funabashi pears are a masterpiece boasted by one of Japan's premier pear-growing areas.
Pear cultivation in Chiba is said to date back to the Edo period, and in Funabashi, cultivation spread throughout the city after a fruit tree research cooperative was established in the 1950s. The Kanto loam soil, derived from volcanic ash and providing excellent drainage, is ideal for pear growing, and even today, about 100 pear farms line the city. In 2014, 'Funabashi no Nashi' (Funabashi Pears) was registered as a regional collective trademark.
Biting into them while chilled, experiencing that succulent freshness. This is the true joy of summer.
With a white and glossy appearance emerging smoothly from the earth—the bamboo shoots of Otaki are known as 'white bamboo shoots' due to their pale color, representing Chiba's pride as a seasonal spring delicacy.
Otaki Town is known as the 'Village of Bamboo,' boasting the prefecture's premier production area with vast bamboo groves. Growing slowly in highly viscous, acidic white clay soil, these bamboo shoots are shielded from light and air, resulting in almost no astringency or bitterness. Because of this, they require no special processing to remove bitterness and can even be enjoyed as sashimi. The peak season is spring, and the experience of digging up your own bamboo shoots is also a popular activity.
Quickly simmered to a fluffy texture—enjoying their soft mouthfeel along with the scent of the earth is a true springtime luxury.
A striking, vibrant vermilion color. When simmered, the sweet and savory sauce clings to the tender white flesh that falls apart easily, with the rich umami of the fat spreading across the palate—Splendid alfonsino is a true delicacy boasted by the seas of Boso.
In Chiba, they are landed off the coasts of Choshi and Katsuura, where the nutrient-rich fishing grounds formed by the meeting of the Kuroshio and Oyashio currents produce fatty, flavorful fish. Fish caught using the 'Tatinawa' method—carefully line-caught one by one—suffer minimal damage to the flesh, guaranteeing exceptional freshness and flavor. Varieties such as 'Choshi Tsuri Kinme' from off Choshi and 'Sotobo Tsuri Kinne' from off Katsuura have been certified as Chiba Brand marine products.
While the classic simmered dish is a staple, it is also wonderful as sashimi. It is a dish that allows you to savor the full bounty of the Boso sea.
A single drop brings a dish together. Its fragrant, mellow aroma and rich umami subtly enhance the flavor of your ingredients—Choshi soy sauce is a traditional taste that has supported the cuisine of Edo.
Choshi is a warm and humid region where the Kuroshio and Oyashio currents meet, which is said to have been ideal for the koji mold and yeast used in soy sauce making. Higeta, which carries the lineage of the oldest soy sauce industry in Kanto, was founded in 1616 (Genna 2), while Yamasa is said to have been founded by the first Gihei Hamaguchi, who migrated from Kishu in 1645 (Shoho 2). Transported to the major consumer center of Edo via the water routes of the Tone River, Choshi developed into a major production hub.
Perfect for sashimi, simmered dishes, and more. A deep flavor refined by a long history.
Whale meat cut into palm-sized pieces is marinated in a special sauce and slowly dried in the sun—the 'whale tare' (marinated whale) of Wadaura, Minamiboso, is a flavor unique to this town, with a rich umami that seeps out the more you chew.
Wadaura remains one of the few whaling towns in the country that still lands Bryde's whales migrating along the coast in summer. It has been carving out its history of whaling since ancient times. From Tatsuta-age (deep-fried), steaks, and bacon to precious sashimi, a diverse variety of whale dishes color the dining table and have been cherished as a feast for special occasions.
When grilled and chewed, the savory flavor spreads gently through the mouth. It is a blessing from the Boso sea that can only be tasted because of this whaling base.
Plump, large fruits that shine with a golden-orange luster. As you gently peel the skin and take a bite, the juice overflows from the thick flesh, spreading an elegant sweetness across your palate—the Boshu loquat, grown in Minamiboso, is the 'Lady of Fruits' that can only be tasted during a brief period in early summer.
Loquats grow under the warm climate of Boso. By carefully selecting individual clusters through bud and fruit thinning, nutrients are concentrated to grow them large and sweet. To protect the delicate fruit from strong sunlight and insects, each one is individually bagged. Fruits produced with such painstaking care have been presented to the Imperial Family since the Meiji era.
It is best enjoyed chilled and fresh. It is a luxurious sweetness that you can encounter for only a few weeks in early summer.
A whole piece of glossy, glazed simmered conger eel sits prominently atop a bed of rice. As you dip your chopsticks in, the meat falls apart easily, allowing the umami of the tender eel and the sweet-savory sauce to spread throughout your mouth—the Hakarime Don of Futtsu is a bowl that lets you fully savor the bounty of Tokyo Bay.
'Hakarime' is a local nickname for conger eel in Futtsu. It is said to be called this because its long, slender shape and body patterns resemble the markings on the measuring sticks used in fish markets. The conger eel from Tokyo Bay is characterized by its tender flesh and elegant fat content.
As the soft eel and sweet sauce soak into the rice, it becomes a bowl you'll want to devour while it's still steaming hot.
Despite its dark color, one sip reveals a surprisingly mellow flavor. The soup, infused with the savory essence of chashu, is accented by the crispness of raw onions—the Futtsu-style Takeoka ramen is a bowl defined by its bold simplicity.
The soup is made simply by diluting the soy sauce base used to braise the chashu with the hot water from boiling the noodles. This straightforward approach, without the use of complex dashi, actually highlights the richness of the meat. Some shops use dried noodles, and large chunks of chashu are served generously. Spreading from a long-established shop founded in 1954, this is an inner Boso soul food born from the 'aesthetics of subtraction.'
The savory depth of the meat combined with the sharp bite of the onion creates a flavor that makes you want to return time and time again precisely because it is so simple.
When the shell opens, the plump, thick meat trembles slightly. Once heated, a rich broth infused with the scent of the sea overflows—Kisarazu clams possess a unique depth of umami.
Raised in the Banshu tidal flats, one of the largest in Tokyo Bay, these clams are remarkably plump and meaty. The plankton-rich mudflats nurture their thick flesh and intense flavor. From spring to early summer, the area bustles with clam-digging enthusiasts, offering the unique Kisarazu joy of finding them yourself. Taking home freshly dug clams is a luxury only available at the source.
When steamed with sake, the aroma of the sea wafts up with the steam. It is a true feast from the sea that makes you want to drink every last drop of the broth.
Take a smooth bite of the vibrant orange meat. As you chew, a juicy sweetness and the aroma of the sea spread from the tender flesh—this shellfish, known as 'Aoyagi,' is a seafood delicacy primarily produced in Chiba.
It is said that the name 'Aoyagi' originates from the Aoyagi area of Kazusa Province (present-day Ichihara City), which was once a major collection center for this shellfish. In Kisarazu, it is also known as 'Baka-gai' and has been stylishly enjoyed in Edomae-style sushi and vinegared dishes. Because its freshness declines quickly, tasting it fresh is a precious experience only possible at the source.
Enjoy it lightly blanched with 'nuta' (seaweed vinegar sauce) or as nigiri sushi. A gentle sweetness lingers on the tongue.
With just a single drop, a fragrant aroma gently rises. Whether paired with freshly cooked rice or sashimi, it seamlessly complements and enhances the umami—Noda soy sauce is a legendary supporting actor that has sustained the foundation of Japanese cuisine.
Noda was an ideal location for soy sauce production, blessed with high-quality soybeans and wheat, salt from Edo Bay, abundant water, and the convenient water transport of the Edogawa River. It flourished as a supply hub supporting Edo's food culture, and in 1917, local brewing families came together to form Noda Soy Sauce Co., Ltd., which later became Kikkoman.
From simmered dishes to table condiments. A single drop of deep richness, nurtured by over 300 years of history, indispensable for your daily dining table.
With a single bite, you experience a fragrant, crispy exterior followed by a chewy, elastic thick skin. Deeper inside, a filling bursting with the gentle sweetness of Chinese cabbage and cabbage awaits—White Gyoza, originating from Noda City, offers a texture entirely different from ordinary dumplings.
After boiling the thick skins sufficiently in plenty of hot water to soften them, they are pan-fried in enough oil to almost submerge the dumplings. This unique method creates a dual texture: crispy on the outside and juicy on the inside. Their adorable, rounded cylindrical shape is also quite charming.
When you bite into one freshly made, the fragrance and sweetness spread through your mouth all at once. It is an unforgettable dish that you will crave once you have experienced it.
When you take a crisp bite, a light texture unfolds with the gentle sweetness of egg and the fragrant aroma of poppy seeds—the famous Tai Senbei of Kamogawa is a simple, delightful confection that brings a smile to your face with every mouthful.
Produced by Kameya Honten, these crackers are characterized by their unique curved shape, as if capturing the momentum of a large sea bream leaping from the ocean surface. Each piece is carefully baked using simple ingredients: sugar, flour, egg, and poppy seeds. The auspicious shape of the sea bream makes them perfect for celebrations and gifts, showcasing the brilliance of artisanal craftsmanship where each cracker is baked by hand.
One more is always tempting alongside a cup of tea. It is a nostalgic flavor that has been long cherished as a classic souvenir from Boso.
A moist and lustrous slice. As it touches your palate, the fluffy flavor of chestnuts and an elegant sweetness gently melt away—Narita's Chestnut Yokan has been cherished as a souvenir for pilgrims.
It was created by Nagomi no Yoneya, founded in Narita in 1899 (Meiji 32). Originally a rice shop in the temple town, the story begins when the founder, Chozaburo Morooka, took inspiration from 'Kuri-kan' (chestnut jelly), a sweet served in the Buddhist vegetarian cuisine of Naritasan Shinshoji Temple. He created and began selling the first chestnut yokan in Japan, incorporating locally grown shiba chestnuts.
As a staple souvenir for temple visitors, this traditional taste continues to be passed down today. It is a treat to be savored slowly alongside a cup of tea.
With a round and adorable shape that looks exactly like a peanut. When you bite into the shell, sweet candied beans peek out from within the smooth fine bean paste—Peanut Monaka is a masterpiece that embodies Chiba in both appearance and substance.
It was created by Nagomi no Yoneya, a long-established shop in Narita that has been in business since 1899. The origin traces back to when they began live demonstrations of making monaka shaped like Chiba's famous peanuts at their tourist center, which opened in 1995. After dozens of prototypes to achieve the perfect monaka texture and a color reminiscent of peanut skin, it was officially released as "Peanut Monaka" in 1998.
It is a souvenir packed with the essence of Chiba, so delicious you'll find yourself reaching for another one alongside your tea.
Fluffy, as if the bean paste were floating in mid-air—Taki's famous confection 'Jumangoku Monaka' is a substantial treat cradling a generous amount of bean paste.
It is crafted by Tsuchiya, a long-established confectionery shop located in the castle town. The monaka shell is adorned with the 'Tachiaoi' (standing hollyhock) crest, which is associated with the Honke family, who once served as the lords of Taki Castle. The bean paste, made from carefully simmered Hokkaido adzuki beans, has a simple, traditional sweetness without the use of preservatives. Because it does not have a long shelf life, you can enjoy the taste of it freshly made.
With its crispy shell and plenty of smooth bean paste, this Japanese sweet provides a sense of fulfillment with just one bite alongside your tea.
Despite being rice crackers, they aren't crispy. When you bite into the moist, soft dough soaked in plenty of soy sauce, a sweet and savory umami flavor gently spreads through your mouth—Nure-senbei is a one-of-a-kind taste born in Choshi.
It is said to have originated at Kashiwaya, a rice cracker shop in Choshi. It was devised by Yuji Yokoyama, the second generation of the family, and began as 'freebies' consisting of irregularly shaped pieces around 1960. It was later commercialized in 1963. Later, when the Choshi Electric Railway faced financial difficulties, they joined the manufacturing and sales process starting in 1995, leading to national fame as the 'Miracle Nure-senbei.'
A moist, sweet, and savory treat unique to Choshi, a town famous for its soy sauce. It is an irresistible snack to enjoy with tea.
As you tilt the cup, a robust umami and a crisp, clear acidity dance on your tongue. Despite its richness, the finish is sharp, with the flavor profile changing with every sip—Kidoizumi of Isumi is a local sake wrapped in a truly unique personality.
Founded in 1879. Their hallmark is the original 'High-Temperature Yamahai' brewing method developed by the third generation. By preparing the sake starter (shubo) at a higher temperature of 55°C using natural lactic acid bacteria, they suppress harmful bacteria and allow koji mold and yeast to thrive freely. This process gives birth to a distinctive character with deep flavor and a clean finish.
Whether served chilled or warm, its depth remains unchanged. It is a robust brew from a brewery that upholds the motto of producing 'Delicious and Good Sake'.
When poured into a cup, a rich aroma gently wafts up. With a single sip, the umami of the rice spreads softly, leaving a clean aftertaste on the tongue—the sake from Higashikari Shuzo, located in the water town of Sawara, is a flavor nurtured by the local water and rice.
Founded in Bunsei 8 (1825). It is said that the first generation established the brewery here after learning sake brewing at the Ino family home, the birthplace of Ino Tadataka, the father of the Japanese map.
Of the 35 breweries that once existed in Sawara, only two remain today. Their flagship Daiginjo, 'Kanou,' is a masterpiece the brewery takes great pride in, earning high praise at brewing competitions.
Whether served chilled or warm, it is a drink that complements any cuisine. It is a local sake you'll want to savor alongside the historic streets of Sawara.
Baba Honten Sake Brewery in Sawara is a venerable establishment founded during the Tenwa era (1681–1683). It is said to have originated when the founders moved from Nara to this region and began business as koji makers. Their flagship product, 'Daiginjo Kaishu Sanjin,' is a masterpiece of the brewery, offering a brilliant ginjo aroma and a delicate flavor.
The name is inspired by Katsu Kaishu, who is said to have stayed at this brewery during the Meiji era; it takes its name from his art name, 'Kaishu Sanjin.' The brewery is also renowned for its mirin production, and its 'Mujo Shiromirin,' brewed using traditional methods, is highly trusted by chefs.
A single sip reveals a clear aroma and a full-bodied umami. It is a local sake of Sawara that you truly want to enjoy alongside the scenery of this water town.
When you pour sake slowly pressed in a 'fune' (vat) into a cup, a clear aroma without any impurities rises up. With a single sip, the robust umami of the rice spreads, followed by a clean aftertaste—Kyokukaku, a local sake of the Hokuso region, is a cup born from meticulous brewing.
Founded in 1830 (the first year of the Tempo era). It is said that the founder, who learned sake brewing in Niigata, established the brewery in this post town to welcome travelers. Because they use the 'fune-shibori' method—pressing slowly using the weight of the mash and light pressure—the resulting flavor is rich with umami and free of impurities.
Whether served chilled or warmed, it enhances the flavors of your food. It is a local sake that perfectly accompanies the dining tables of Boso.
When poured into a cup, the plump aroma of rice rises gently. With a single sip, the deep, savory umami of rice spreads gradually, accompanied by a rich acidity born from fermentation. The full-bodied, mellow flavor permeates deep into the body—this is the natural sake brewed by Terada Honke of Kanzaki.
Founded in 1673, they are dedicated to producing 'Shizake' (natural sake), which utilizes additive-free and pesticide-free rice, fermented using the 'kimoto' method to harness a diversity of microbes. Their representative brand, 'Goninmusume', was named to evoke an image of pure, unadulterated sake.
When served warm (nurukan), the richness and acidity blend even more smoothly. It is a cup full of vitality and profound nourishment.
As you tilt the sake cup, the plump aroma of rice rises gently. After passing smoothly down the throat, a soft umami lingers—Jin-yu and Fudo are fine sakes nurtured by the land of Kanzaki, Chiba.
It is said that the brewer, Nabedana, was granted a sake brewing license from the Sakura Domain in Genroku 2 (168lar9) and began brewing in front of Naritasan Temple. In 1942, the brewery operations were consolidated in Kanzaki Town, Katori District, where 'Jin-yu' and 'Fudo' have been brewed ever since. 'Fudo' is a brand born in 2004, created with the desire to allow drinkers to more fully enjoy the flavors derived from rice and the brewing process.
Whether served chilled or warm, it is a cup that complements any cuisine. It is the essence of Chiba sake, refined by a long history.
When poured into a glass, the rich aroma of hops rises from the amber liquid. With a single sip, the full-bodied richness of the malt spreads across the palate, followed by a crisp, dry finish that goes smoothly down the throat—Choshi Beer's 'Choshi Ale' is an amber ale designed to complement the local seafood.
Brewed in Choshi, the city where Japan's earliest sunrise can be seen, under the theme 'Make every day Choshi-yoku (lucky/good)!', this craft beer offers a variety of expressions, ranging from the Choshi Ale—aimed at pairing perfectly with Choshi's fish—to beers that allow you to simply enjoy the honest character of malt and hops.
Serve it chilled and enjoy alongside fresh seafood. It is an auspicious glass that cheers on the 'beginnings' of life.
A gentle curve shaped like a leaping sea bream. When bitten with its firm, crispy texture, it crumbles delicately in the mouth, spreading a gentle sweetness of egg—Kamata's Tai Senbei is a nostalgic specialty of Boso.
This kawara-senbei (tile-shaped cracker) is made by combining high-quality flour and sugar with plenty of fresh eggs, topped with poppy seeds and baked to a fragrant finish. Its auspicious, gently curved shape was inspired by 'Tai no Ura,' a place in Minamiboso known for its sea bream.
You'll find yourself reaching for another one after just one piece with tea. The transition from a firm bite to a melting texture, combined with a nostalgic and simple sweetness, is truly addictive.
A girl with round cheeks standing in a field of rapeseed—Bofudo's "Hanako-ko" is a baked confection that delivers the spring of Minamiboso all year round.
It was born in 1975. It is said to have started from a request from a botanical garden in Kamogawa. Yellow white bean paste, inspired by rapeseed fields, is wrapped in a fluffy dough fragrant with butter. The name "Hanana," another name for rapeseed, became the adorable product name. It seems as if the bright colors of the rapeseed blooming in the warm Kuroshio region have been turned directly into a sweet.
Lemons that have basked in the abundant sun of Minamiboso have been transformed into potato chips. This is a unique local snack made using "Sea and Sun Lemon," a brand born in Kamogawa City.
This lemon brand was established in 2013. The warm climate of Minamiboso and the mineral-rich soil cultivate a flavor that possesses a mellow quality within its acidity. These thick-cut, wave-shaped chips, flavored with salt and lemon juice, are coated in a refreshing acidity and saltiness that makes it impossible to stop once you start eating.
It is a quintessential Chiba snack that lets you savor the blessings of the sea and sun. It pairs perfectly with both tea and alcoholic drinks, so please give it a try.
A representative confection of Kamogawa, continuously baked since the Taisho era by Kameya Honten, founded in 1906. These beautiful, shape-baked crackers, modeled after the sea bream of Kominato, come in four varieties—plain, cinnamon, chocolate, and butter—and serve as the face of Boso.
A long-selling product from Boso Yodo, created in 1975 at the request of the Kamogawa Botanical Garden. It features yolk-based bean paste made with local eggs wrapped in butter dough, inspired by a young girl standing in a rapeseed field. For 50 years since its release, it has continued to deliver the essence of spring in Boso.
Inside a smooth, translucent jelly lies a whole Boso loquat. As you dip your spoon, the soft flesh gently breaks apart, sliding down your throat along with the clean, mildly sweet jelly—Kameya Honten's Whole Loquat Jelly is a dish that captures the essence of an early summer feast.
The juicy, sweet flesh of the Boso loquat has been carefully peeled and pitted before being encased whole. You can luxuriously enjoy the thick, large fruit known as the 'lady of fruits.' We also offer various types.
Serve well-chilled for a cool, smooth experience. It is a delightful souvenir that allows you to encounter that early summer sweetness even after the loquat season has passed.
A gentle milk sweetness that melts away in your mouth—Boyo-do's "Milk Senbei" is a Western-style rice cracker that has been loved in Tateyama for a long time.
It is produced by a long-established shop founded in 1923, with over 100 years of history. Freshly sourced milk from Chiba Prefecture is kneaded into the dough and baked to a light crispness. The crunchy texture and nostalgic milky flavor are irresistible. Boso is said to be the birthplace of Japanese dairy farming, and that local character lives gently within every single cracker.
With its simple flavor that pairs well with both tea and coffee, it has been enjoyed across generations as a staple souvenir of Minamiboso.
A thin, crispy rice cracker that captures the flavor of Ise Ebi (spiny lobster) caught in the seas of Boso. This is a flagship member of the popular seafood series produced by Kameya Honten in Kamogawa.
Founded in 1906, Kameya Honten is a long-established Boso shop known for its Sea Bream (Tai) Senbei. They knead Ise Ebi into the dough and season it with local Chiba soy sauce before baking it to a fragrant perfection. When you snap it, the rich aroma of shrimp rises beautifully; despite being thin, it is quite satisfying to eat.
It is a luxurious cracker that evokes the sea breeze of Onjuku and Kamogawa. It is an excellent Boso souvenir that we recommend with confidence, especially when enjoyed alongside their Octopus (Tako) Senbei or Sea Bream (Tai) Senbei for a tasting experience.
A unique cracker from Boso that captures the concentrated savory flavor of octopus. Produced by Kameya Honten in Kamogawa—a shop famous for its Sea Bream crackers—this is a popular member of their seafood series.
Founded in 1906, Kameya Honten has long continued the tradition of making confections that utilize the bounties of the Boso sea. These octopus crackers are seasoned thoroughly with soy sauce and mirin, releasing the aroma of the ocean and the concentrated taste of octopus with every bite. Its sweet and salty, addictive deliciousness makes it a regular top-ranker in Rakuten rankings.
Perfect as both a snack and an accompaniment to drinks. Pair it with our Ise Ebi (Spiny Lobster) crackers to enjoy the flavors of the Boso sea to your heart's content.
Kameya Honten's flagship jelly, luxuriously using whole Bushu loquats grown in the warm climate of Minamiboso. When eaten chilled, the natural sweetness of the loquat and the jiggly texture of the jelly melt together in your mouth for a refreshing summer treat.
A wavy pattern shaped like the ridgeline of Mount Nokogiriyama repeats through the cross-section. As you insert a fork, the moist, resilient cake gently unravels, spreading a mellow sweetness of egg and milk with every bite—Minamitei's Nokogiriyama Baumkuchen is a flagship confection that embodies the flavors of Boso in both appearance and taste.
Using the separate-beating method (separating egg yolks and whites), 17 layers are carefully baked over approximately 45 minutes. The foundation of the cake is Kimitsu rapeseed eggs and pasteurized milk from Miyoshi Village. The richness of these ingredients creates a moist texture and deep flavor.
A gentle sweetness that satisfies with just one slice. It pairs perfectly with both coffee and tea.
Tomii's Peanut Sablé has been cherished as a classic souvenir from Matsudo. It is produced by Tomii Co., Ltd. (Chiba Tomii), established in 1973.
Finely chopped Chiba-grown peanuts are generously kneaded into a buttery sablé dough, with each piece carefully baked one by one. The light, crispy texture and the savory aroma of peanuts that spreads with every bite leave you wanting more. With shops in Matsudo, Kashiwa, and throughout the prefecture, this flavor has been loved locally for half a century. The sweetness is subtle, allowing the natural flavor of the peanuts to stand out.
One piece with your tea, then another. It is a simple yet irresistible confection representing Chiba.
Hand-baked sablés shaped like Chiba Prefecture's PR character "Chiba-kun," with pieces of Chiba-grown peanuts kneaded into the dough. Carefully baked one by one by Chiba Tomii in Matsudo City, these individually wrapped cookies are a convenient choice for sharing and represent the face of Chiba.
An adorable, round shape that looks exactly like a peanut. When you bite into the shell, the bean paste—infused with a fragrant peanut flavor—melts smoothly in your mouth. Nagomi no Yoneya's Peanut Monaka is a masterpiece that embodies the essence of Chiba, both in appearance and contents.
The bean paste incorporates flavorful candied peanuts, utilizing roasted peanuts and peanut oil to bring out a perfect richness and aroma. Peanut season is in autumn. This is a proud creation from this long-established Narita shop, born after dozens of trials to achieve the perfect balance of flavor.
It's the kind of treat you can't help but reach for with your tea. With its cute peanut-shaped box and a gentle harmony of aroma and sweetness, it is a classic souvenir.
When it comes to Chiba's manju, peanuts are a must—Rakuka Manju is a simple, rustic sweet made by kneading peanut paste made from locally grown peanuts into white bean paste.
This is a unique product characteristic of Chiba, which boasts the highest production volume of peanuts in Japan. The savory richness of the peanuts, the moist and soft skin, and the smooth bean paste melt together in your mouth. Since each piece is individually wrapped, they are easy to distribute. The gentle aroma of peanuts makes it a perfect accompaniment to tea, pairing well with both cold and hot varieties.
Take a relaxing break with the gentle scent of peanuts. Packed with the essence of Chiba, it is a classic souvenir that will delight people of all generations.
Peanuts generously topped on a buttery, fragrant cookie—'Mame-shibori' from Nanohana no Sato is a representative peanut confection of Narita.
A single piece, baked to a golden brown, generously scattered with Chiba-grown peanuts. The balance between the savory peanuts and the slightly sweet butter dough is exquisite, with a crisp texture that keeps you coming back for more. As you chew, the richness of the peanuts and the flavor of the butter spread throughout your mouth. Since each piece is individually wrapped, they are easy to distribute as souvenirs. They are sure to delight anyone who loves sweets.
A wonderful accompaniment to both tea and coffee. This is a famous confection you definitely want to pick up when visiting Narita.
A representative monaka (wafer sandwich) of Chiba that Nagomi no Yoneya spent two years developing. The package features 'Pi-chan' holding a clover at random, and it is a classic Chiba souvenir available at Narita Airport and Tokyo Station.
An extra-large size Pocky that can only be found at 'Glico-ya' in Narita Airport. It is significantly longer than regular Pocky, featuring a crunchy texture with real strawberry bits as an accent.
Glico-ya is a directly managed shop by Glico and is a popular spot offering special airport-exclusive sweets. This Giant Pocky features a single stick approximately 18cm long coated in strawberry chocolate, allowing you to enjoy the sweet and sour flavor of strawberry along with the crunchy fruit bits. The fact that each stick is individually wrapped is also a delightful feature.
It is a box that is hard to resist as a final Japanese souvenir before departure. It is the perfect sweet to serve as a memory of your trip.
A Narita Airport exclusive Pocky in a giant size of approximately 25cm in total length, generously coated in chocolate. It makes an incredible impact the moment you open the box and is highly popular as a bulk souvenir for friends overseas.
The highest grade of Giant Pocky available at Guriko-ya in Narita Airport. With a luxurious, dream-like finish, it has long been loved by airport travelers as a travel memento or a special gift.
An adorable peanut-shaped manju (sweet bun) filled with a generous amount of paste kneaded with whole peanuts from Chiba Prefecture. With a shelf life of over 60 days and individually wrapped, it is a classic Chiba souvenir that is also very convenient for sharing at the workplace.
A cylindrical waffle pastry filled with plenty of smooth chocolate cream. This light and crispy Cream Colon can be found at 'Guriko-ya' in Narita Airport.
Guriko-ya is a directly managed shop by Glico, a popular spot featuring limited-edition sweets unique to the airport. The charm of this Cream Colon lies in the combination of the light waffle texture and rich chocolate cream. Despite its small bite-sized nature, it provides a solid sense of satisfaction.
It is the perfect item for a snack during travel gaps or as a small gift. It is an adorable sweet that you'll find yourself wanting to pick up at the airport while waiting for your departure.
Whole almonds are gently enveloped in smooth chocolate. This is a classic, popular confection that can be found at the "Glico-ya" shop in Narita Airport.
Glico-ya is a directly managed Glico shop and a popular spot featuring sweets unique to the airport. The charm of this almond chocolate lies in the combination of crunchy, fragrant nuts and melt-in-your-mouth chocolate. With a perfect balance of sweetness and texture, it's so delicious you might find yourself eating piece after piece.
This box is perfect for a last-minute souvenir before heading to the departure gate. It is a reliable, classic chocolate that is wonderful as a travel snack or as a small gift for colleagues and friends.
A new-texture fresh castella made with specialty black beans from Sakae Town, Chiba Prefecture. This modern Japanese sweet is crafted by 'Kanidaya,' a traditional ryotei (Japanese restaurant) with over 120 years of history.
We use 'Doramame,' the premium black bean that Sakae Town is proud of. Using plenty of fresh eggs, the moist, baked sponge is infused with the rich flavor of black beans. Its soft, melting texture offers a unique novelty that sets it apart from conventional castella. This highly acclaimed sweet won the runner-up prize at the 'Chiba Prefecture Residents Recommend! Oku-rimono Grand Prix 2024.'
It is a luxurious Japanese sweet that fully utilizes the natural flavors of Chiba's ingredients. A perfect treat for your tea time.
A long-established shop with its main store on the approach to Naritasan Temple has baked peanuts into a pie. This is a famous confection full of Chiba's character, produced by Nagomi no Yoneya.
Nagomi no Yoneya is a renowned Japanese confectionery shop founded in Narita in 1899. This peanut pie features sweet-simmered chopped peanuts kneaded into the filling, wrapped in pastry dough, and baked in the shape of a peanut. The combination of crispy pastry and fragrant peanut filling is irresistibly delicious.
It is a flagship product of Nagomi no Yoneya, standing alongside their popular peanut monaka. Please take your time to savor the deliciousness of the peanut kingdom, Chiba—a perfect treat for your return trip from visiting Narita.
A Narita-style Japanese confection featuring a moist dough kneaded with peanut paste, enveloping a filling of sweetened boiled peanuts. The 'Chiba Meguri' assortment, which includes peanut monaka and pie, is popular as the signature product of the Yoneya three brothers.
The first release from the 'Fudoka' brand, created through the collaboration of four Chiba confectionery manufacturers with the goal of 'creating a confectionery that represents Chiba.' The 'Chibashu' brand was born from a desire to share the charm of Chiba's history and landscape with more people. This Haz重 uses 100% sun-dried peanuts from Yachimata, paired with raisin cream inside a rice flour monaka shell. It is a new flavor where Japanese and Western styles meet, featuring a perfect harmony between the crispy monaka texture and smooth cream. This product fully utilizes ingredients unique to Chiba, the kingdom of peanuts. Please enjoy it as a new Chiba masterpiece, perfect for both gifts and personal treats.
This is an auspicious baked manju (sweet bun) branded with the 'Moon and Star Crest,' the family crest of the Chiba clan. It was created as the second release from the local confectionery brand 'Chibashu.'
The Moon and Star Crest is a symbol associated with the Chiba clan, who held the North Star and the Big Dipper in high regard. This palm-sized manju, adorned with this crest, is stylish in appearance. It features a creamy milk-flavored filling with a subtle hint of yuzu, resulting in a mellow flavor that isn't overly heavy. You can enjoy its gentle, melting texture.
This is a new, delightful auspicious sweet inspired by the history of Chiba. Please try this slightly special new Chiba confection, which can be easily enjoyed even as a single piece.
With a single bite, the rich aroma of fermented butter accompanies layers of pastry that shatter crisp and crumbly. Emerging from within is a special filling where the richness of peanuts melts into the mellow sweetness of white bean paste—Oranda-ya's Peanut Pie is a famous Chiba confection packed with a luxury of aroma and texture.
The star of the show is the filling, which brings out a unique depth by combining homemade honey-simmered peanuts with white bean paste. We blend Chiba-grown 'Chiba Hanritsu' and 'Nakate Yutaka' peanuts to pursue the perfect flavor and texture. The pastry itself is a masterpiece, crafted with 100% butter and layered into 144 delicate layers.
A delightful treat for souvenirs, featuring overlapping notes of toastiness and butter.
A fragrant piece, thinly baked with peanuts on top—Tsuruya Shoten's "Rakka Senbei" is a simple, famous confection packed with the essence of Chiba.
This long-established shop, with over 70 years of history, carefully bakes each piece with plenty of Chiba-grown peanuts. It is a highly skilled product that has won the Honorary Chrysanthemum Skill Grand Prize at the National Confectionery Expo. The texture is irresistible, ranging from a hard crunch like kawara senbei to a crumbly melt-in-your-mouth sensation as you chew. The sweetness is subtle, allowing the flavor of the peanuts themselves to stand out.
Snap it apart and enjoy a bite of the peanut aroma. It is a pride of Chiba that makes you want to keep snacking alongside a cup of tea.
Sweet yet salty—Yamasu's "Caramel Peanuts Boy" is a snack that you won't be able to stop eating once you start.
Chiba-grown peanuts are coated in a crunchy caramel layer and made into bite-sized pieces. The sweet and salty seasoning is exquisite, making you reach for the next one instinctively. The richness of the peanuts and the aroma of the caramel overlap for an addictive deliciousness. It is also convenient to be able to easily purchase them at various stores in Boso-no-Eki. They are perfect as a bulk souvenir to share with everyone.
A light, crunchy texture with the flavor of peanuts. This bag is a reliable companion for both snacks and accompaniments.
With a cute Chiba-kun brand—Chiba and Tomii's "Chiba-kun Peanut Cookies" are a confection that is entirely about Chiba in both appearance and taste.
Produced by Tomii, a long-established shop in Matsudo. Finely chopped Chiba-grown peanuts are added to the dough, and each cookie is baked with an individual brand of Chiba Prefecture's mascot, Chiba-kun.
With a light, crispy texture and a subtle peanut aroma, the adorable appearance brings a smile to everyone from children to adults. It is the perfect item as a memento of your visit to Chiba.
One bite reveals the fragrant peanuts. As a souvenir, these cookies are sure to spark great conversation.
The soul drink of Chiba residents, 'Makkan,' transformed into a fluffy cake—the Max Coffee Chiffon Cake is a treat that will surely bring a smile to any local's face.
Max Coffee is known for its milky sweetness from condensed milk. It is a regional flavor originally beloved in Chiba and Ibaraki. We have captured that sweet and slightly bitter flavor within a moist, fluffy chiffon batter. The aroma of coffee and the richness of condensed milk spread with every bite. Since they are individually wrapped, they are perfect for sharing.
A light, airy texture with a nostalgic sweetness. For those who grew up in Chiba, this is a snack that is sure to brighten your face.
Encounter eight different flavors in a single bag—Sogoro's 'Hachifukujin Arare' is a delightful assortment that allows you to enjoy various tastes bit by bit.
Produced by a shop in Yachiyo near Keisei Katsutadai Station, this is an assortment of eight types of arare (rice crackers). You will encounter a different flavor with every single grain, including soy sauce, seaweed, granulated sugar, and shrimp. Your hand won't stop reaching for the next one as you wonder what flavor comes next. Its charm lies in the sense of value and the fun, treasure-hunt-like experience. One bag is enough for the whole family to enjoy.
A crispy, light texture with shifting flavors. This lively bag is perfect as an accompaniment to tea or as a small gift.
A sharp acidity that feels wonderful in summer—Yamasu's 'Salt Lemon Oji' is a bag from the popular 'Oji' series, now dressed in refreshing flavors.
These fried arare crackers are kneaded with Chiba-grown peanuts and seasoned with a punchy salt lemon flavor. The refreshing acidity and moderate saltiness are perfect for the hot season. The crunchy, light texture pairs excellently with chilled beer. It has a refreshing quality that allows you to keep eating even on humid days. If shared among friends, hands will keep reaching for more. It is also ideal as a summer snack if kept chilled.
The acidity of lemon meets the savory aroma of peanuts. Try adding this refreshing bag to your summer table.
The grand champion of the JR East Souvenir Grand Prix—Yamasu's 'Peanuts Oji' has emerged as a leading star among Chiba souvenirs.
Chosen from over 20,000 votes in 2025, this is a high-performance bag. These fried arare crackers, kneaded with Chiba-grown peanuts, have a crunchy, light mouthfeel, and the savory aroma of peanuts spreads through your mouth with every bite. Since they are individually wrapped, they are perfectly sized for distributing at work or to friends. Not only as a souvenir, but you'll find yourself wanting to buy them for yourself too.
A light texture that makes it impossible to stop at just one handful. Please experience this much-talked-about deliciousness with your own hands and taste.
Crack open the shell and a fragrant aroma wafts out—Yamasu peanuts are an in-shell delicacy that lets you savor the luxury unique to Chiba.
Yamasu, known as a peanut wholesaler, carefully roasts 'Chiba Hanritsu' sourced from Yachimata. Chiba Hanritsu is a prestigious variety renowned for its rich flavor and deepコク (body), often called a 'premium variety.' By roasting them in their shells, the savory aroma and umami are tightly locked in, providing an intense sense of satisfaction in every single nut. This bag is a reliable companion for both alcoholic drinks and snacks.
With each bite, you'll experience a rich sweetness and a pleasant crunch. It is a flavor so impressive you won't help but marvel at the true strength of Chiba, the kingdom of peanuts.
An original baked good from Fusa-no-Eki, these are cookies topped with large chunks of Chiba-grown peanuts. The dual texture of the crispy dough and the crunchy whole peanuts is delightful, and it is popular to compare the taste with its sister product, 'Peanut Queen.'
The familiar Country Ma'am now features a light hint of loquat from Minamiboso—"Biwa Country Ma'am" is a special box delivered exclusively by Fujiya in Chiba.
Chiba ranks second in Japan for loquat production, with the warm Minamiboso region being particularly famous as a prime growing area. We have turned those loquats into jam and kneaded them into the dough along with white chocolate chips. The texture is crispy on the outside and moist on the inside. The sweet and sour flavor of the loquat blends with the mellow richness of the white chocolate, resulting in an elegant taste.
The orange packaging is lovely, and the individually wrapped design makes it easy to share. This is a local Country Ma'am that you can only encounter in Chiba.
A Western-style rice cracker packed with the essence of Chiba, the peanut kingdom. Although produced by a souvenir manufacturer, we have generously scattered plenty of Chiba-grown peanuts on the surface before baking.
Chiba is known as a major production area, accounting for the majority of peanut production in Japan. Each Mame Rakka cracker is studded with numerous peanuts, creating an excellent pairing between the savory texture of the grains and the buttery, thin baked dough. Within its light, crispy texture, the fragrant aroma of the nuts spreads beautifully.
It is a snack that goes well with both tea and coffee, making it hard to stop once you start. Please take a moment to relax and enjoy this savory cracker that truly captures the strength of the peanut kingdom, Chiba.
Yamasu salt-boiled peanuts are in-shell peanuts of the Ohmasari variety grown in Chiba Prefecture. They feature a fluffy texture and a sweetness similar to edamame, making them feel like a completely different product from regular roasted peanuts; they have a reputation for being so good that once you try them, you can never go back to roasted ones.
A leaf-shaped pie made with buttery, fragrant pastry scattered with peanuts from Chiba Prefecture. Baked by Orandaya in Chiba, with a commitment to local ingredients.
Orandaya is a Chiba-based confectionery shop with over 70 years of history. This pie uses 100% Chiba-grown peanuts, such as 'Chiba Hanritsu,' and features Shimosa soy sauce as a secret ingredient. The pastry, finished with 100% butter and no margarine, is crisp and fragrant, with the texture of the peanut grains providing a pleasant accent.
The relatively long shelf life and ease of distribution are also great advantages. Please enjoy this fragrant leaf pie packed with the essence of Chiba.
The No. 1 most popular product from Orandaya, winner of the Japan Food Selection Gold Award. This item features honey-simmered bean paste made from a blend of two peanut varieties, Hanritsu and Nakateyutaka, wrapped in pastry to lock in the rich flavor of the peanuts.
Maruhachi, located in Midori Ward, Chiba City, prepares 'Oomasari'—one of Japan's largest peanut varieties developed through breeding in 2007—as salt-boiled peanuts. The grains are approximately twice the size of standard varieties and are fluffy and sweet; this exquisite product sells out immediately during its limited autumn sales.
When you bite down expecting a crispy texture, it turns out soft and chewy. The savory umami of local Choshi soy sauce seeps out, integrating with the moist dough—the Nure-senbei from Choshi Electric Railway features a mysterious texture that overturns common sense regarding rice crackers.
These are a plump and moist type, finished by slowly soaking baked rice crackers in a soy sauce glaze. The variety of flavors is rich: the bold and salty 'Red (Strong)', the milder 'Blue (Light)', and the sweet 'Green (Sweet)' which tastes like mitarashi.
Known as the 'miracle snack' that helped save a struggling railway company, these crackers make you want to take a big, chewy bite alongside a cup of warm tea.
The sea of Choshi is packed into a cute fish shape—Yamaguchi Seika-ho's 'Iwashi Sable' is a unique baked good that makes full use of sardines.
Inspired by the unique ideas found in Choshi, one of Japan's leading fishing ports, sardine powder is kneaded directly into the dough. This high-performance confection won a gold medal at the National Confectionery Expo and has been certified as a recommended product of the Choshi brand. The calcium-enriched dough has a light, crispy mouthfeel. The 'fishiness' is gently subdued, leaving an elegant aftertaste. As a souvenir, its unexpected nature will surely spark conversation.
A single bite of this savory sable brings a playful flavor unique to the seaside town of Choshi.
A rich chocolate cake produced by a long-established shop located on the main approach to Naritasan Temple. Its charm lies in the moist sponge, baked with chocolate soaked deep into the batter.
Nagomi no Komeya is a famous Japanese confectionery shop founded in Narita in 1899. While known for their chestnut yokan, this shop created 'Monzen Chocolat' by incorporating Western ingredients. The palm-sized cake is packed with the aroma of cacao, spreading a moist and intense flavor with every bite.
It is also recognizable by its Japanese-modern packaging depicting an old temple town. Each piece is individually wrapped for easy sharing, making it the perfect souvenir from Narita.
This canned product became famous overnight due to a 1996 TV drama set around the Choshi area. Produced by Shinoda Cannery, this is a specialty mackerel curry from Choshi.
With its appearance in the drama, popularity ignited, and it has an anecdote of frequent sell-outs. This Japanese-style seafood curry combines bite-sized fried mackerel and vegetables with a special curry sauce. The savory flavor of the mackerel blends with the richness of the spices, resulting in a comforting taste that pairs well with both rice and bread.
It can be stored for a long time at room temperature, making it a reliable item for emergency food supplies. Please enjoy this local specialty packed with the blessings of the Choshi sea, delicious whether heated or eaten cold.
A shell so realistic you might mistake it for the real thing—Seieido's "Sazae Monaka" is a famous confection from Minamiboso that catches the eye with its lifelike appearance.
This is the flagship product of a long-established shop founded in 1914, which has continued the art of Japanese confectionery for over four generations and 100 years. The monaka shell, shaped like the seashell of a turban snail (sazae)—a specialty of Minamiboso—is generously filled with red bean paste made from Hokkaido adzuki beans. With a wide variety of fillings including Ogura, White, Aonori (seaweed), Koshian (smooth), and Yuzu, each piece is carefully crafted to order without the use of preservatives.
The crispy shell and smooth bean paste convey the playful spirit of a seaside town in every single bite.
We have baked Minamiboso loquats into a moist castella cake. This is a special creation from 'Biwa Club' at the Michi-no-Eki Tomiura, hailing from the famous loquat region.
Bushu loquats are a pride of Minamiboso, once presented to the Imperial Family. We knead homemade puree into the batter and layer granulated sugar (zarame) at the bottom before slow-baking. You can enjoy a double delight: the elegant sweetness of the loquat and the crunchy texture of the sugar. With the gentle richness of eggs and honey, it has a fluffy and moist mouthfeel.
This baked confection tightly encapsulates the blessings of the Boso loquats that basked in the sun. It is perfect for tea time.
Minamitei's Baumkuchen is baked using eggs and milk from Chiba Prefecture and cut into a wavy shape resembling the ridgeline of Mount Nokogiriyama. Finished with a moist texture using traditional German separation methods, it is a popular souvenir from Futtsu that was even featured on 'Hirunandesu!'
A fragrant roll cake that captures the true strength of Chiba, the kingdom of peanuts. Peanut paste from Chiba Prefecture is kneaded into both the fluffy sponge and the smooth cream.
Chiba is one of Japan's leading peanut-producing regions. Sweets that utilize this flavor are staples of local souvenirs, and this roll cake is one of them. As you take a bite of the soft sponge, the savory aroma of peanuts spreads through your mouth, enveloped in a gentle sweetness.
With its mild sweetness, it pairs well with both coffee and tea. Please enjoy this moist-textured peanut roll cake, which allows you to taste the essence of Chiba, during your snack time.
This chocolate is shaped like the familiar green aliens from Toy Story. It is a melon-flavored treat that you can find within the Tokyo Disney Resort parks.
This park-exclusive sweet turns the adorable appearance of the Little Green Men into chocolate. The refreshing melon flavor spreads throughout your mouth, and its cute appearance makes it irresistible to both children and adults. A great bonus is that each piece is individually wrapped, making them easy to distribute.
This item is a beloved staple for Disney souvenirs. It is a sweet that allows you to share the wonderful memories of the park even at home.
This is a Kappa Ebisen limited to Eastern Japan, featuring a meeting of soy sauce from Chiba Prefecture and garlic from Aomori Prefecture. The familiar flavor of dark soy sauce is layered with the aroma of garlic.
While maintaining the familiar savory shrimp aroma, it adds the richness of soy sauce popular in Eastern Japan and the fragrance of Aomori garlic. The soy sauce powder used features soy sauce from Chiba, ensuring a strong local character. One bite leads to another; it is an addictive deliciousness.
This is a slightly 'dangerous' bag that pairs perfectly with beer. It will be appreciated as a souvenir when visiting Kanto or Tohoku; please try this unique flavor exclusive to Eastern Japan.
An assortment of rice crackers (osenbei) and okoshi (puffed rice treats) presented in a Japanese-style package featuring Mickey and friends. This is a Japanese-flavored sweet available at Tokyo Disney Resort.
This assortment allows you to enjoy fragrant soy sauce-flavored rice crackers alongside crunchy okoshi. The combination of the Disney worldview and traditional Japanese confectionery makes for an enjoyable box visually. Each piece is individually wrapped, making them easy to distribute and a favorite among elderly guests.
It is also perfect as a uniquely Japanese Disney souvenir for international guests. It is an item that allows you to take home your park memories along with a traditional Japanese snack.
This is a Disney-style arrangement of a popular Paris-inspired choux pastry. You can find this treat at Tokyo Disney Resort, recognizable by its retro Minnie Mouse packaging.
Chouxquet is a small baked pastry characterized by its light, crispy texture. They are bite-sized and easy to eat, and since they come in individual packs of 12, they are convenient for sharing. They also have a good shelf life, allowing you to buy them at your leisure according to your travel schedule.
The cute packaging is so lovely you'll want to keep it even after the sweets are gone. It is a perfect item to share memories of the park along with a light, delicious pastry.
An interactive confectionery experience where you can choose your favorite flavors and fill your very own tin. These chocolate crunches were introduced to commemorate the 35th anniversary of Tokyo Disneyland.
As a park staple since 1986, these chocolate crunches have taken center stage at the 35th Anniversary theme shop. The fun lies in being able to select up to 18 pieces from several different flavors and pack them into an originally designed tin. It is a special experience where you can even choose the combination of the tin, lid, and ribbon.
With the crispy crunch and the experience of creating your own unique combination, it becomes an unforgettable souvenir to commemorate the occasion.
We have infused whole sweet potatoes from Tako Town, Chiba Prefecture, into this pudding. This is a dessert that relies on the power of its ingredients, preserving the rich sweetness of the potato.
Tako Town is known as a production area for sweet potatoes, including the sticky-sweet 'Beniharuka.' Potatoes that are carefully aged after harvest are characterized by their moist texture and intense sweetness. This pudding, which captures all that deliciousness, offers a smooth mouthfeel and a natural, gentle sweetness.
With a single spoonful, the mellow flavor of the original potato spreads through your palate. Please enjoy the sweet potatoes grown in the earth of Tako through this dessert.
These are Disneyland-exclusive biscuits generously coated in chocolate. Featuring an eye-catching and cute Mickey shape, they are a staple snack to take home from the park.
Smooth chocolate layered over crispy biscuits creates a burst of sweet satisfaction with every bite. The adorable Mickey-shaped appearance is incredibly popular with both children and adults. Just picking them up puts you in a joyful mood.
They are perfect as a little treat to conclude your day at the park. This item enjoys enduring popularity across all generations, allowing you to fully savor the Disney magic even after returning home.
A Disney Resort exclusive Baumkuchen containing 8 individually wrapped pieces in two varieties: plain and chocolate. The packaging, featuring a park map and Mickey and friends, is perfect for sharing your summer memories.
We have recreated the chewy texture of Tako rice, which has even been selected as imperial tribute rice, in this pudding. This is a Japanese-style sweet unique to Tako Town, a rice-producing region, utilizing the sweetness and stickiness of Tako rice, often referred to as 'rice so good you don't even need side dishes.'
This is a Tokyo Banana featuring Mickey-designed sponge cake filled with two layers of cream. It is a special item that can only be purchased within the Tokyo Disney Resort parks.
Introduced in 2017, this park-exclusive Tokyo Banana features a luxurious two-layer composition of banana custard and caramel. The gentle sweetness of banana and the rich flavor of caramel spread throughout your mouth. The individual packaging, featuring Mickey in a tailcoat, is also adorable and perfect for souvenirs.
It retains the familiar soft and moist texture of the classic Tokyo Banana. It is a treat you'll definitely want to take home along with your Disney memories.
Spicy Kaki no Tane (rice crackers) are coated in smooth chocolate. This is a sweet and salty snack exclusive to Tokyo Disney Resort.
It is an addictive combination where the spicy kick of the rice crackers meets the sweetness of the chocolate. With every bite, waves of sweetness and spice alternate, making it hard to stop at just one.
The packaging, featuring adorable retro Mickey characters, is lovely, and the individual wrapping makes them easy to share.
This item is popular both as a snack and as a light accompaniment to drinks. You can take your fun memories from the park home with you along with this sweet, salty, and irresistible snack.
A luxurious set featuring a variety of different chocolate treats in one box. This assortment offers a wide range of flavors that you can find at Tokyo Disney Resort.
Enjoy various types of chocolate confections all at once, including crunches, wafers, and chocolate-coated treats. Since one box can be shared with many people, it is very useful as a souvenir for the workplace or school. The fact that each piece is individually wrapped also makes them easy to distribute.
This assortment makes even the time spent choosing which one to eat enjoyable. It is a reliable trump card for Disney souvenirs when you want to share plenty with family or colleagues.
A milk confectionery handmade one by one by Ohara-ken, a long-established shop in Sodegaura. This sweet features a gentle flavor with a rich dough made of milk, egg yolk, and butter.
Ohara-ken is a Japanese/Western confectionery shop in Sodegaura that continues to protect traditional flavors by carefully selecting ingredients. Sodekkko is a bite-sized treat consisting of smooth white bean paste wrapped in mellow dough. Made with an emphasis on domestic ingredients and finished without additives, its simple taste evokes a sense of nostalgia.
This is a prideful confection of Sodegaura that has been loved by locals for a long time. Please take your time to enjoy its gentle sweetness, which is perfect with tea.
A dorayaki baked by Kasho Kume in Yachiyo City, offering an elegant flavor with large chestnuts hidden inside white bean paste. The packaging, featuring illustrations of the Eight Lucky Gods of Yachiyo, makes it a popular good luck charm; this is a local exclusive available only at the storefront.
