Peak Season in May and June
Horse mackerel is caught throughout the year in Chiba, but its peak season is said to be May and June. During this period, the fish is especially flavorful and can be enjoyed in many traditional Japanese preparations.
Popular ways to eat horse mackerel include grilling with salt, simmering, and making dried fish. Fresh preparations such as sashimi and tataki have also become widely popular, allowing diners to appreciate the fish’s delicate flavor and texture.
Experience Chiba’s Famous Namero
For visitors who want to experience a distinctive local dish, namero is a must-try specialty of the Boso region. Fresh horse mackerel is finely chopped together with ingredients such as green onions and ginger, creating a flavorful preparation with a soft, finely minced texture.
Namero was traditionally enjoyed by fishermen and local communities, making it a dish closely connected to the coastal culture of the Boso Peninsula. Tasting freshly prepared namero while traveling through Chiba is a wonderful way to discover the region’s seafood traditions.
Best Season
May to June