# Boiled Peanuts ｜ Our Regional Cuisines

**Cuisine Name**: Boiled Peanuts

**Region**: Our Regional Cuisines

## Main Lore Areas
Throughout the prefecture (Chiba, Yachimata, Tomisato, Sodegaura etc

## Main Ingredients Used
Peanuts

## History, Origin, and Related Events
Originating in the Andes mountains of South America, peanuts entered Japan via East Asia in 1706. They were first cultivated in Okinawa, but their production began in earnest in the Meiji era (1868 - 1912). As well as Chiba, the main peanut producing areas also included Ibaraki, Kanagawa, Kagoshima, Tochigi, Nagasaki and Shizuoka prefectures. In Chiba, peanut farming was first trialled in 1876, in the Kujukuri Plain around Nango village, Sanbu district (now part of Sanmu city). The following year, the governor encouraged the prefecture's residents to grow them, and cultivation areas spread out from Asahi city. The peanut varieties of that time were susceptible to drought, however, and their planting gradually decreased. In the Taisho era (1912 - 1926), drought-resistant varieties were imported from China to the farmlands around Yachimata, and their cultivation boomed. They are currently grown throughout the prefecture, particularly in the Shimosa Plateau.Peanuts are adaptable, and suitable for growing in areas of well-drained volcanic ash soil. Chiba prefecture, located in the Kanto loam where volcanic ash from Mt Fuji and Mt Hakone lies thick, grows the most peanuts of anywhere in Japan, accounting for over 70% of the nation's output. They command a high market price, with many being used for cooking and processed foods. "Boiled peanuts" are a seasonal item in the areas they are grown, and are only made with peanuts freshly picked from the fields (fresh peanuts quickly begin to harden and lose their flavour once they are harvested; they will not taste very good if they are not boiled as soon as they are dug up).

## Opportunities and Times of Eating Habits
Peanuts are harvested between September and late November, depending on their variety. After this they are processed, allowing them to be eaten all year round. They can be eaten as they are, added to okowa (glutinous rice steamed with various ingredients), or ground up and used in aemono (dishes of fresh vegetables served with various dressings).

## How to Eat
Since they cannot be eaten raw, peanuts are boiled or roasted with their shells on. For "boiled peanuts", fill a saucepan with water, add salt equivalent to about 3% of the water, and bring to the boil (the boiling will produce scum, so it is best to use plenty of water.) As it boils, add the peanuts in their shells, and boil for around 40 to 50 minutes. After 30 minutes, remove a peanut occasionally to check its firmness. Once the peanuts are completely boiled, strain them and leave them to cool.

## Efforts for Preservation and Succession
(Outline of the traditions, the preservation society, social media use, modern approaches at commercialization)Boiled peanuts are preserved in airtight containers and sold online, at roadside stations, at supermarkets and so on. In Chiba city's Midori ward, the city's Agricultural Administration Division has held a one day event for parents and children to experience farming for themselves. At the "Study, Dig and Enjoy Peanuts!" event, visitors can try out peanut harvesting, and also sample boiled peanuts (event held September 26th to 27th 2020).

## Ingredients
- Freshly dug peanuts: 20 shells
- salt: A good amount

## Recipe
1. 1. Rinse the peanuts well to remove any dirt.
2. 2. Add plenty of water to a saucepan, along with the peanuts and salt. Bring to the boil, and boil for around 30 minutes.

## Provider Information
provider : Recipe provided by: Chiba Side Dishes (Chiba Council for Promoting Improved Eating Habits)

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