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Chiba Prefecture is blessed with rich nature including various beautiful shorelines and green hills, and the agriculture, forestry, and fisheries industries have long been active. There are a lot of products from the sea and riches of soil and many traditional ways of cooking of them. Chiba proposes its original dishes or many ways of cooking and eating.

Surrounded by the ocean in three directions, the 530-km coastline is rich in variations, and on the Pacific coast where the Black Current and the Kurile Current meet, various types of fish and shellfish that inhabit warm currents and cold currents are caught. In Tokyo Bay, a long bay with calm waves, short-neck clams and high-quality laver can be harvested. The ocean surrounding Chiba prefecture is a treasure house of seafood.

PeanutsEven among the first-rank products in Japan, peanuts are Chiba prefecture’s specialty. Its production here accounts for 76% of the entire nation.

CabbageProduced throughout the year, and in particular spring cabbage in April through June boasts the number one production in Japan. For spring cabbage, “Todaijirushi” in Choshi is famous. Cabbage contains an abundant source of vitamin C and calcium, as well as vitamin U, which is an anti-ulcer agent used as an ingredient for stomach medicine.

TomatoWe are second place in terms of output in Japan. “Nagaiki Tomato,” which grows in Kujukuri, is particularly famous. The red pigment called lycopene is an antioxidant, and its functionality, such as its effect of preventing cancer and lifestyle-related diseases, is attracting much attention.

CarrotWe are number one in Japan, in terms of both output and volume. A new breed called Beta Carrot, which is sweet and perfect for salads or juice, has been introduced -- even the kids will enjoy its taste.

CornWe hold second place in terms of output in Japan. For corn, freshness is vital – exactly why corn is the perfect agricultural product for Chiba prefecture, which is close to the mass consumption area. Recently, a type that has high sugar content, is edible raw, and has ears up to the end has become popular.

OnionFamous for preseason shipment in Kanto. No. 1 in taste at a reasonable price. Onion produced in Shirako is famous.

LoquatSecond place in output in Japan. It has been presented to the Emperor and Empress since the Meiji era. When eating, the best way to peel is to hold the stem and peel from the end part. Its leaves can be used for medicinal tea.

WatermelonTomisato city won first place in Japan for watermelon output in 2005. Being a diuretic, watermelon has been said to be good for kidney diseases since long ago. Lycopene, which is contained in watermelon, functions to restrict active oxygen – the principal cause of aging.

MelonIn Chiba melon is shipped almost throughout the year. Amus Melon in particular is a representative breed of household melons, and its sweetness, juiciness, and reasonable price are attractive. Chiba prefecture is the No.1 production area of Amus Melon in Japan.

PearChiba’s pear boasts number one in Japan in both growing area and output. It has been cultivated since the Edo era -- a history of over 200 years. Sweet and juicy “Kosui” is harvested in August, followed by “Hosui,” which has an excellent balance of sourness and sweetness in September.