Arame to rakkasei no nitsuke ｜ Our Regional Cuisines

Aichi Prefecture

Arame to rakkasei no nitsuke

＊画像はイメージです（掲載画像とレシピの内容は異なる場合があります）。

Related images

Please refer to “Links and Copyrights” for information on secondary use of images.(Term of use)

Image Source : 50 Recipes of Aichi's Local Cuisine
DOWNLOAD
DOWNLOAD
DOWNLOAD

Main lore areas

Higashimikawa area centered on the Atsumi Peninsula
Main ingredients used

Peanuts, arame

History/origin/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.

RECIPE

Ingredients (For 4 persons)

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

How to cook

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

Recipe Arrangements

Be careful not to soak the dried arame too long, or it will be mushy.

provider : "50 Recipes of Aichi's Local Cuisine

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

Arame to rakkasei no nitsuke ｜ Our Regional Cuisines

Aichi Prefecture

Arame to rakkasei no nitsuke

Main lore areas

Main ingredients used

History/origin/related events

Opportunities and times of eating habits

How to eat

Efforts for Preservation and Succession

RECIPE

Ingredients (For 4 persons)

How to cook

Recipe Arrangements