Peanut-Miso/Rakkasei-Miso ｜ Our Regional Cuisines

Ibaraki Prefecture

Peanut-Miso/Rakkasei-Miso

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Main lore areas

All of Ibaraki Prefecture
Main ingredients used

Peanuts, Miso

History/origin/related events

Peanuts, also known as "Nankin-mame", are said to have been introduced to Japan around the Edo period (1603-1868), but their cultivation did not begin in earnest until the Meiji period (1868-1912), making them a relatively recent addition to the bean category. In addition to Ibaraki Prefecture, Chiba Prefecture is well known for its production, and these two prefectures account for most of the production in Japan. Generally, they are roasted or boiled and eaten as is.
"Peanut-Miso" is a traditional dish in Ibaraki Prefecture, where peanuts are abundant. It is said to have been invented by farmers as a way to make use of out-of-spec peanuts that could not be sold in the market. Even today, many households make "Peanut-Miso" with their favorite seasoning when they have more peanuts than they can eat.
It is also served in school lunches and sold in supermarkets, making it a familiar dish in Ibaraki Prefecture.
Opportunities and times of eating habits

Generally, Peanuts are in season from late September to October, but Peanut-Miso, made from processed Peanuts, lasts longer and can be eaten year-round.
“Peanut -Miso” is also made at home, and each household uses its own favorite miso, resulting in a variety of flavors.
How to eat

It is eaten on top of rice, as a tea snack, or as a snack with sake. Depending on how you eat it, you can enjoy it with different amounts of seasonings such as Miso and Sugar. If you don't like the sweetness of the Miso, you can adjust the amount by adding Mirin(=sweet rice wine) to the Miso instead of Sugar, which will give it a more salty taste and make it more delicious.
Efforts for Preservation and Succession

(Outline of the people who have passed down the tradition, preservation society, utilization of SNS, modern efforts such as commercialization, etc.)
In addition to being eaten at home on a daily basis, it is also served at school lunches and sold at supermarkets. Information is also actively disseminated on Ibaraki Prefecture's website and on the websites of dealers.

RECIPE

Ingredients (4 servings)

Peanuts 1／2 cup
Sesame oil 1 tbsp.
Sugar 40g
Mirin(=sweet rice wine) 1 tbsp.
Sake 1 tbsp.
Aka-miso（red miso paste） 50g
White sesame seeds 1 tbsp.

How to cook

1. Heat Sesame oil and stir fry raw Peanuts not to burn.
2. Add Sugar, Mirin and Sake to 1 and keep stiring until the Sugar dissolves.
3. When the Sugar has dissolved, add the Miso and knead for 3-4 minutes until smooth, then turn off the heat and add the white sesame seeds.

Recipe Arrangements

For a richer taste, use a mixture of brown sugar instead of just white sugar.

provider : A Taste of Ibaraki: A Menu of Local Dishes, Shoku, Sai, Hyakkei (Cooperation: Ibaraki Prefecture Dietary Improvement Promoters Council)

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

Peanut-Miso/Rakkasei-Miso ｜ Our Regional Cuisines

Ibaraki Prefecture