This is a local dish from the coastline near the Boso Peninsula in Chiba Prefecture, Japan. It is made from blue-backed fish such as horse mackerel, saury, and sardine. After removing the bones, skin, and entrails of the fish, it is ground with various seasonings like miso, soy sauce, ginger, and green onions. The name of the dish originates from the Japanese word for "licking", implying that it's so delicious one could lick the plate. Nowadays, not only in the Boso Peninsula but also in izakayas throughout Japan, it is sold on menus. On the menu, it's often combined with the name of the fish, such as "Horse Mackerel Namero" or "Saury Namero".