Home / Kanagawa / Yuderakkasei
Yuderakkasei 茹で落花生
| Prefecture | Kanagawa (神奈川県) |
|---|---|
| Region | Kanto |
| Japanese name | 茹で落花生（ゆでらっかせい） |
| Reading | Yuderakkasei |
| Home area | I'm not sure. |
| Main ingredients | Hanamoto. |
History and Origins
The dead flower was salted with a shell. The first flower plant to grow in Japan was Kanagawa Prefecture. It is said that during the early Meiji period, when a large-scale farmer who obtained flowers from the dead in civilized Yokohama began to grow, and later, because of the progress of the farmers in Nimemiya, production has expanded throughout the country. Even in the volcanic basin of Mt. Fuji, the soil was suitable for growing fallen flowers, so it has been grown as a ring of tobacco since Meiji's reign. In the surrounding areas, the Hanaoka Hanamoto, whose studies and improvements have been made, has made a national name for herself as a delicious masterpiece. The flower plants that fell into the forest were originally eating immature flower plants that couldn't be shipped out, and farmers were eating them instead of rice in salt. The local agricultural cooperation that the culture developed in 1989, frozen flower plants as "sniffs" in 1989, made it easier for anyone other than farmers to eat. Now they are widely known as local masterpieces.
When It Is Eaten
You can eat them in a year if they're frozen, but the seeds that grow for beans are harvested in about August, and this is the time when you cook from raw beans. Even if you're not a flower farmer, some farmers grow their own consumer flower plants in the fields, and in general, you buy them in a direct sale place and then make them at home. The local flavor of the season is familiar, and many people look forward to it.
How It Is Eaten
A dried flower with a shell of water and a full amount of salt in it will be served for about an hour. We peel the shell and eat the skin.
Recipe
Ingredients
- 1 kg peanuts (生)
- 2 tbsp salt
Method
- The flower plants wash well.
- Add as much water as you can put into a pot, add salt and boil for about 50 minutes. If you use a pressure cooker, you'll be up in about ten minutes. I'll make the soup cool with a cucumber.
Dish data: Ministry of Agriculture, Forestry and Fisheries (MAFF), “Uchi no Kyodo Ryori” (Our Regional Cuisines) database, used under the Public Data License (PDL1.0); translated and adapted from the Japanese original.