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  7. Rakkasei Namasu (Vegetable Salad Marinated with Vinegar and Peanuts)

Rakkasei Namasu (Vegetable Salad Marinated with Vinegar and Peanuts) ｜ Our Regional Cuisines

  • Shizuoka Prefecture

    Rakkasei Namasu (Vegetable Salad Marinated with Vinegar and Peanuts)

Rakkasei Namasu (Vegetable Salad Marinated with Vinegar and Peanuts)

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  • Rakkasei Namasu (Vegetable Salad Marinated with Vinegar and Peanuts)

    Image Source : "Shizuoka no Okazu" Kaikosha

  • Main lore areas

    Eastern Region (Fujinomiya City, Fuji City)

  • Main ingredients used

    Daikon radish, Carrot, Roasted peanuts

  • History/origin/related events

    "Kouhaku Namasu" (vegetable salad marinated with vinegar), one of the must dishes in "osechi" new year dishes, is known with vinaigrette mixed vinegar and sugar and tastes sweet and sour. On the other hand, it is common to add roasted grounded peanuts to "kouhaku namasu" in Fujinomiya City, Fuji City and its surrounded eastern area, where peanuts is the main product. Adding grounded peanuts makes the salad less sour and adds rich flavor of peanuts, so it is easier for those who don’t like sour food to eat. Besides, "boiled peanut" (boiled peanuts with shell, then eating them after removing shell) is popular among the locals in that area as a unique way to enjoy peanuts.

  • Opportunities and times of eating habits

    It is a dish for New Year’s Day, but also served all the year because it’s easy to prepare.

  • How to eat

    After julienne-cutting daikon radish and carrot, add a pinch of salt and squeeze them until a bit of liquid is left. Ground peanuts in a mortar, then add mixture of vinegar, sugar and salt and ground well until peanut oil comes out. Add squeezed daikon radish and carrot and mix them.

  • Efforts for Preservation and Succession

    (Outline of the traditions, the preservation society, social media use, modern approaches to commercialization)
    It is prepared at home, and at the school lunch.

RECIPE

Ingredients (4 servings)

  • Daikon radish 1／2
  • Carrot 1
  • Peanuts 120g
  • [A] Vinegar 4 tbsp.
  • [A] Sugar 1 and 1／2 tbsp.
  • [A] Salt A little

How to cook

  • 1. Julienne-cut daikon radish and carrot and rub them with salt then leave for 10 minutes. Rinse them and squeeze lightly.

  • 2. Mix peanuts and A, then ground with a mortar. Put all ingredients into a large bowl and mix them well.

provider : "Shizuoka no Okazu" Kaikosha

Recipes vary depending on the region and 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

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