Rakkasei-miso(Pearuts Miso) ｜ Our Regional Cuisines

Chiba Prefecture

Rakkasei-miso(Pearuts Miso)

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Image source : Chiba Prefectural Department of Agriculture, Forestry and Fisheries

Main lore areas

Entire prefecture
Main ingredients used

Peanuts, miso

History/origin/related events

Rakkasei (peanuts), also known as "Nankinmame," are said to have been introduced in Japan during the Edo period. The cultivation of peanuts in Chiba Prefecture is said to have started when Manuemon Makino, a farmer from Nango Village, Sanbu District (now Sanmu City),
purchased the seeds from Nakazato Village, Miura District, Kanagawa Prefecture and began a trial production. Chiba prefecture accounts for 80% of the domestic peanut harvest in Japan today. They are generally roasted or boiled and eaten plain, but farmers devised "Rakkasei-miso" as a way to utilize non-standard peanuts that cannot be sold on the market. Peanuts are rich in nutrients such as fat and protein, and they were a valuable preserved food in the days when food was more scarce, thus becoming a regional cuisine. Even today, when raw peanuts are available, quite a few households make their own "Rakkasei-miso" with seasonings of their choice to always have on hand as a side dish. It is a familiar dish that is also served in school lunches and sold at supermarkets.
"Bocchi," a pile of harvested peanuts left to air dry naturally, has become a symbol of autumn.
Opportunities and times of eating habits

Peanuts are generally harvested from September to November, but "Rakkasei-miso," made with processed peanuts, has a long shelf life and can be eaten all year round. It is a common side dish on the dinner table, and is eaten with rice or as a snack with tea.
How to eat

It is also made at home, and each family has their own preferred miso, so the flavor varies by household.
It is eaten on rice, as a snack with tea, or as a drinking snack. Depending on how you eat it, you can adjust the amount of seasonings such as miso and sugar to your liking. If you don't like it sweet, you can leave out the sugar and balance the miso with mirin instead, thus reducing the sweetness and making it more delicious.
Efforts for Preservation and Succession

(Outline of the traditions, the preservation society, social media use, modern approaches at commercialization)
It is eaten daily at home. It is served in school lunches and sold at super markets. It is presented as a "Chiba Hometown Cuisine," along with further information on the websites of Chiba Prefecture and sales companies.

RECIPE

Ingredients (for 4 persons)

Raw peanuts 100g
Miso 80g
Sugar 60g
Sake 1 tablespoon
Vegetable oil as needed

How to cook

1. Pour oil into a frying pan and slowly roast the raw peanuts (with skins on) over low heat for about 15 to 20 minutes, taking care not to let them burn.
2. Once the raw peanuts have been thoroughly roasted, add the sugar and miso, and once incorporated, finish by adding the sake.

Recipe Arrangements

provider : Recipe provided by: "Regional Cuisine of Chiba" (Chiba Jalan)

Recipes vary depending on the region and home.

This recipe video has been partially arranged to make it easier to cook at home.

Contact

Food Cultures Office, Overseas Market Development and Food Cultures Division, Food Industry Affairs Bureau, Ministry of Agriculture, Forestry and Fisheries

Tel:+81-3-3502-5516

Rakkasei-miso(Pearuts Miso) ｜ Our Regional Cuisines

Chiba Prefecture

Rakkasei-miso(Pearuts Miso)

Main lore areas

Main ingredients used

History/origin/related events

Opportunities and times of eating habits

How to eat

Efforts for Preservation and Succession

RECIPE

Ingredients (for 4 persons)

How to cook

Recipe Arrangements