Namerou is a local dish of the Boso Peninsula in Chiba Prefecture, where local fishermen chop freshly caught fish into minced meat on boats, and are now used in many yakitori

Namerou is a local dish of the Bansho Peninsula in Chiba Prefecture, and is a simple dish made by local fishermen chopping freshly caught fish into minced meat on board, and can be found in many izakaya appetizers today.

Mainly the bamboo between fish, saury, sardines, flying fish and other green back fish bone cut into 3 slices, on the fish meat sprinkled with a good flavor of miso, wine, green onions, ginger, so placed on the board, with a kitchen knife finely chopped, stirred until there is stickiness.

Although the appearance of the raw fish is not very high, it tastes like its name "licking the plate", and it is delicious enough to make people feel unsatisfied.