# Arame to rakkasei no nitsuke ｜ Our Regional Cuisines

**Cuisine Name**: Arame to rakkasei no nitsuke

**Region**: Our Regional Cuisines

## Main Lore Areas
Higashimikawa area centered on the Atsumi Peninsula

## Main Ingredients Used
Peanuts, arame

## History, Origin, and Related Events
The Atsumi Peninsula faces Mikawa Bay to the north and the Pacific Ocean to the south, and is blessed with the natural beauty of the sea and mountains. The mild climate due to the influence of the Kuroshio Current flowing offshore, the long hours of sunlight, and the large number of sunny days make it a very suitable environment for agriculture. However, the Atsumi Peninsula used to have no major rivers and was always plagued by drought damage, and the soil was barren, hardly fertile. After the Toyokawa River water supply was constructed in the Showa period, agriculture developed rapidly, and the area became one of the leading agricultural areas in Japan in terms of vegetable and flower harvests. Peanuts are also grown on the Atsumi Peninsula, which has a lot of sandy soil.The Atsumi Peninsula is also rich in the bounty of the sea from Mikawa Bay and the Atsumi open sea, where seaweed and seaweed are often harvested, as well as seaweed farming is thriving. Arame, a type of kelp, is a seaweed distributed along the Pacific coast of Honshu, and is called arame because its flesh is coarser and thicker than that of wakame. It is abundantly harvested in Ise Bay and accounts for most of the nation's production. The Atsumi Peninsula, which is close to Ise Bay, also has a good catch of arame, which is eaten in miso soup, tsukudani, and other dishes.The "arame and peanut stew" has been popular in the Higashimikawa region as a reserve dish using ingredients from the Atsumi Peninsula.

## Opportunities and Times of Eating Habits
Arame is harvested from July to September, so it is often prepared during this time of year when fresh arame is used. However, dried arame is also widely available, so it is made on a daily basis regardless of the time of year. Because it is made by boiling it down to a sweet and spicy consistency, it is also useful for making and keeping on hand.

## How to Eat
Soak peanuts thoroughly in water, and soak arame in water for about 30 minutes before cooking. Boil the peanuts and arame until soft, then simmer in sugar, soy sauce, and mirin until the flavors are absorbed. It can be eaten hot or cold. The texture of the peanuts and the thick, chewy arame are both very satisfying.

## Efforts for Preservation and Succession
Since it is made with locally available ingredients, it is still made daily in every household.

## Ingredients
- groundnut: 200g
- Arame (dried): 20g
- [A] Sugar: 2 tbsp.
- [A] Soy sauce: 3 tbsp.
- [A] Mirin: 1 tbsp.

## Recipe
1. 1. Soak peanuts in water with their skins on for at least one night.
2. 2. Soak arame in water for 30 minutes and cut into pieces.
3. 3. Put 1 and 2 in a pan, add water to cover, and boil for about 1 hour until tender.
4. 4. Add A and 3 to the pot and simmer for 15 minutes.

## Provider Information
provider : "50 Recipes of Aichi's Local Cuisine

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