# Rakkasei-miso(Pearuts Miso) ｜ Our Regional Cuisines

**Cuisine Name**: Rakkasei-miso(Pearuts Miso)

**Region**: Our Regional Cuisines

## Main Lore Areas
Entire prefecture

## Main Ingredients Used
Peanuts, miso

## History, Origin, and Related Events
Rakkasei (peanuts), also known as "Nankinmame," are said to have been introduced in Japan during the Edo period. The cultivation of peanuts in Chiba Prefecture is said to have started when Manuemon Makino, a farmer from Nango Village, Sanbu District (now Sanmu City),purchased the seeds from Nakazato Village, Miura District, Kanagawa Prefecture and began a trial production. Chiba prefecture accounts for 80% of the domestic peanut harvest in Japan today. They are generally roasted or boiled and eaten plain, but farmers devised "Rakkasei-miso" as a way to utilize non-standard peanuts that cannot be sold on the market. Peanuts are rich in nutrients such as fat and protein, and they were a valuable preserved food in the days when food was more scarce, thus becoming a regional cuisine. Even today, when raw peanuts are available, quite a few households make their own "Rakkasei-miso" with seasonings of their choice to always have on hand as a side dish. It is a familiar dish that is also served in school lunches and sold at supermarkets."Bocchi," a pile of harvested peanuts left to air dry naturally, has become a symbol of autumn.

## Opportunities and Times of Eating Habits
Peanuts are generally harvested from September to November, but "Rakkasei-miso," made with processed peanuts, has a long shelf life and can be eaten all year round. It is a common side dish on the dinner table, and is eaten with rice or as a snack with tea.

## How to Eat
It is also made at home, and each family has their own preferred miso, so the flavor varies by household. It is eaten on rice, as a snack with tea, or as a drinking snack. Depending on how you eat it, you can adjust the amount of seasonings such as miso and sugar to your liking. If you don't like it sweet, you can leave out the sugar and balance the miso with mirin instead, thus reducing the sweetness and making it more delicious.

## Efforts for Preservation and Succession
(Outline of the traditions, the preservation society, social media use, modern approaches at commercialization)It is eaten daily at home. It is served in school lunches and sold at super markets. It is presented as a "Chiba Hometown Cuisine," along with further information on the websites of Chiba Prefecture and sales companies.

## Ingredients
- Raw peanuts: 100g
- Miso: 80g
- Sugar: 60g
- Sake: 1 tablespoon
- Vegetable oil: as needed

## Recipe
1. 1. Pour oil into a frying pan and slowly roast the raw peanuts (with skins on) over low heat for about 15 to 20 minutes, taking care not to let them burn.
2. 2. Once the raw peanuts have been thoroughly roasted, add the sugar and miso, and once incorporated, finish by adding the sake.

## Provider Information
provider : Recipe provided by: "Regional Cuisine of Chiba" (Chiba Jalan)

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