🍱 Arame to rakkasei no nitsuke

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.