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  7. Rakkasei no Nimame (Simmered Peanuts)

Rakkasei no Nimame (Simmered Peanuts) ｜ Our Regional Cuisines

  • Mie Prefecture

    Rakkasei no Nimame (Simmered Peanuts)

Rakkasei no Nimame (Simmered Peanuts)

Related images

These images of local cuisine may not be downloaded.

  • Rakkasei no Nimame (Simmered Peanuts)

    Image Source : Miyo Narita

  • Rakkasei no Nimame (Simmered Peanuts)

    Image Source : Miyo Narita

  • Rakkasei no Nimame (Simmered Peanuts)

    Image Source : Miyo Narita Peanuts Rice

  • Main lore areas

    Eastern Kishu Food Culture Area, Chunanzei Food Culture Area

  • Main ingredients used

    Peanuts, Dashi (=Japanese soup stock), Sugar, Soy sauce

  • History/origin/related events

    As there is lots of sunshine and the average of temperature is high in the south of Eastern Kishu region and Chunanzei region, these areas are suitable for growing peanuts. Therefore, many peanuts have been cultivated. It is said that the origin of this dish is boiled peanuts not grown enough yet. They eat peanuts not only by roasting, but also using various dishes. There are variety of dishes using peanuts; simmered peanuts, simmered with vegetables, or peanuts rice. It was believed that eating peanuts cured the lack of nutrition, and peanuts were precious nutritional source.

  • Opportunities and times of eating habits

    "Kuromame" (simmered black beans), prepared in the New Year to wish healthy (in Japanese "mame" refers "health" and also means "bean") life for the year, is cooked by peanuts in Eastern Kishu region. It is also prepared in many occasions like "obon" or school entrance ceremonies.

  • How to eat

    Remove peanuts from shells, then soak them in water for a night. Put peanuts and water into a pan, then boil over to remove scum. Dump boiled water and add dashi (Japanese soup stock) enough to cover the peanuts, then simmer until they become soft. Once simmered, add sugar and simmer a while. Add sake and soy sauce, then simmer further until the peanuts absorb the flavor well. Soy sauce is not used in some areas.

  • Efforts for Preservation and Succession

    (Outline of the traditions, the preservation society, social media use, modern approaches to commercialization)
    It is prepared at many homes because it is an essential dish for the New Year. In addition, there are lectures held for the purpose of food education locally. A bowl of rice called “Mikan-no-sato”, a creative local dish, is sold in the Eastern Kishu region. In that bowl, a row of “Rakkasei no Nimame” is placed to resemble “Mihama pebbles” along the coast.

RECIPE

Ingredients (4 servings)

  • Peanut 3 cups
  • Dashi (=Japanese soup stock) As needed
  • Sugar 90g
  • Soy sauce 4 tbsp.
  • Sake 4 tbsp.

How to cook

  • 1. Remove peanuts from shells and soak them for a night.

  • 2. Put peanuts and water into a pan, then boil over to remove scum. (Do this twice.)

  • 3. Dump boiled water and add dashi enough to cover peanuts, then simmer until they get soft. (Add dashi when it reduced.)

  • 4. Once simmered, add sugar and simmer a while. Add sake and soy sauce and simmer until peanuts absorb flavor well.

provider : "Mie no Aji Sensai Bansai" (Mie Food Culture Research Group)

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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