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  7. Yude rakkasei (boiled peanuts)

Yude rakkasei (boiled peanuts) ｜ Our Regional Cuisines

  • Kanagawa Prefecture

    Yude rakkasei (boiled peanuts)

Yude rakkasei (boiled peanuts)

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  • Main lore areas

    Hadano City, Ninomiya Town, Oiso Town

  • Main ingredients used

    peanut

  • History/origin/related events

    Yude-rakkasei is peanuts boiled in their shells in salted water. The first peanut cultivated in Japan was in Kanagawa Prefecture. In the early Meiji period (1868-1912), farmers in Oiso began cultivating peanuts after acquiring them in Yokohama during Japan's opening to the outside world. As Mt. Fuji's volcanic ash piled up in the Hadano Basin, the soil was suitable for peanut cultivation. Since the Meiji Era, peanut cultivation has flourished as a rotation crop for leaf tobacco farmers. After much research and improvement, the Soshu peanut of Hadano and neighboring areas has become famous throughout Japan as a specialty product with a rich flavor.
    Boiled peanuts were originally immature peanuts that were not ready for sale. Those immature peanuts were boiled in salt, and farmers ate them as a snack. In 1989, a local agricultural cooperative, which was aware of this food culture, commercialized frozen boiled peanuts as Udepi, making them easily available to people. It is now widely popular as a local specialty.

  • Opportunities and times of eating habits

    Frozen peanuts can be used throughout the year. Fresh peanuts are harvested around August to September, so this is the best time of the year to cook them.
    Some farmers grow peanuts for their own consumption in their fields even if they are not peanut farmers. People buy raw peanuts at direct farm stands and make boiled peanuts at home. It is a favorite seasonal delicacy among the locals, and many people look forward to this season with great anticipation.

  • How to eat

    Rinse the shelled peanuts and boil them in plenty of salted water for 30 minutes to 1 hour. Peel the shells and eat the peanuts with the skin.

  • Efforts for Preservation and Succession

    (Outline of traditions, preservation societies, social media use, modern approaches for commercialization etc.)
    For the third consecutive year since 2013, the "Peanut Battle" was held among Hadano city, Oiso town, and Ninomiya town, to promote the charm and brand of Soshu peanuts. At the event, in addition to catching and eating peanuts, visitors voted for the region they would like to support. Also, as part of the tourism project, a peanut harvesting experience is held from September to October.
    In terms of cultivation, the "Soshu Peanut Council" is conducting field trials of cultivation techniques, establishing the Kanagawa Prefecture variety "Kairyo-Handachi," and working to preserve seeds.

RECIPE

Ingredients (Easy to make quantity)

  • Peanuts (raw, shelled, fresh) 1 kg
  • Salt 2 tbsp.

How to cook

  • 1. Wash peanuts carefully.

  • 2. Put peanuts in a pot, add enough water to cover, add salt, and boil for about 50 minutes. If you use a pressure cooker, it takes about 10 minutes. Let the peanuts cool in the water and then serve.

provider : JA Hadano Women's Club

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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