Taste of Chiba on Local Menus
The brochure introducing the taste of Chiba and the cooking techniques that showcases about 20 delicacies is being introduced to hotels and Japanese inns as suggested repertoires. Among in the lists of alternatives for hotels and inns is a full-course meal highlighted with lobster in miso soup, and ozoni soup with ‘habanori’ seaweeds, while for dinner alternatives, deliciously arranged recipes using local products such as boiled peanut, horse mackerel and more. For buffet-style dinning, recipes inspired by traditional cooking style and festive delicacies using local products such as sticky rice, seaweeds, veggies, and fruits are suggested to fit individuals or people in large groups.
In addition to 20,000 copies of brochures spread throughout the prefecture via farmers’ market, restaurants, and other facilities, are workshops where professional chefs, and cooking experts will be invited to demonstrate cooking techniques, and tips on food presentation.
Contents on page