散策 Sansaku

Food of Kanagawa

24 dishes

Atsugi sirokoro horumon📍 KanagawaAtsugi Shirokoro Horumon is a grilled offal dish centered in Atsugi City, Kanagawa Prefecture. It won the third 'B-1 Grand Prix' local gourmet competition in 2008.
Gyu Nabe (Beef Hot Pot)📍 KanagawaA hot pot dish originating in Yokohama, where beef is simmered in a sauce made with miso or soy sauce. While similar to sukiyaki, which involves grilling meat before simmering, beef hot pot cooks the ingredients from the beginning in the sauce. The widespread consumption of beef in Japan began in the late Edo period, following the end of the country's long period of isolation. Yokohama, which opened as a port city in 1859, was quick to embrace Western culture, leading to the early spread of meat-eating culture within the country. Inspired by the beef dishes consumed by foreigners residing in the international settlement near Yokohama Port, the owner of the izakaya (Japanese pub) "Isekuma" opened the first beef hot pot restaurant in 1862. At that time, many people in Japan were averse to eating beef, and "Isekuma" faced strong opposition from the owner's wife, resulting in the restaurant being divided into half izakaya and half beef hot pot. However, by seasoning the unfamiliar beef in a way that suited Japanese tastes, it became popular, eventually evolving into a dedicated beef hot pot establishment. Other beef hot pot restaurants followed suit, and today, long-established restaurants from the Meiji era continue to operate. Beef hot pot has become a renowned specialty dish in Yokohama.
Herahera dango📍 KanagawaAnkoromochi is a flat dumpling made of wheat flour and shiratama (white bean curd) flour with an (sweet) bean paste. With its simple taste, it is a local dish that has been enjoyed by people of all ages, from children to the elderly. There are various theories as to the origin of its name, such as "because of its crushed flat shape" or "because it resembles a spatula, a tool used in the fishing industry. On Sashima Island, during the summer boat festival that has been held since the Edo period, hera hera dumplings are offered along with the "Sashima Gofuneuta," an important intangible folk cultural property of Yokosuka City, and the local sea bream, a specialty of Sashima Island. Families also make spatula dumplings for the Boat Festival, offer them to the altar, and enjoy the taste with their relatives who gather around. In Serizawa, Zama City, they have also been eaten as a snack by farmers for a long time.
Ishigaki Dango (Sweet Potato Mochi Ball)📍 KanagawaThis is a local dish in the Sagamihara region, a steamed bun made by mixing local flour and sweet potatoes. It offers a simple taste that highlights the natural sweetness of the ingredients. The Sagamihara plateau, covered with volcanic ash and poor in nutrients, has been a place where barley and sweet potatoes are widely cultivated. Therefore, local people have been familiar with local flour and sweet potatoes as common ingredients. Originally, this snack eaten during breaks from farming activities was called "okojū" (little daytime snack). The Ishigaki Dango, including the simple and affordable enjoyment of local ingredients, became a popular okojū. The name "Ishigaki Dango" comes from the many stone walls in the surrounding area, and the diced sweet potatoes resemble stones on the wall.
Kankoyaki (Drum cakes)📍 KanagawaDrum cakes, or kankoyaki, are a food made by packing a wheat-flower dough full of ingredients and then frying and steaming it. They are similar to oyaki dumplings. For the filling, people use local ingredients that match the season, such as edible wild vegetables, adzuki beans, pumpkin, mushrooms, and pickles. Drum cakes are a local dish that has been passed down in the Tsukui area of Sagamihara City since the Edo period. The Tsukui area is mountainous and not suited to growing rice; locals have long cultivated wheat and beans, and the flour-based food culture that took root centers on wheat. During the Edo period, people ate drum cakes for lunch or as a snack, wrapping uruka (the salt-cured intestines of an ayu sweetfish) or miso in dough and then steaming and frying it on the hot ash of a sunken hearth. Some say that kankoyaki, the Japanese name for drum cakes, comes from the fact that the cakes resemble in shape a type of taiko drum (kakko) used in traditional court music.
Katemeshi (loaded rice)📍 KanagawaKatemeshi, or loaded rice, is a local dish of Sagamihara City that has been passed down over many years. It is a kitchen-sink meal made by mixing together white rice and broth-simmered vegetables. At one time, much of Sagamihara's soil was covered in volcanic ash and sterile. Rather than rice, sweet potato and wheat were widely cultivated. Katemeshi is a dish that adds vegetables like radish and potato to rice in order to make the most of that precious ingredient. The name “katemeshi” comes from it being a food (meshi) that provided sustenance (kate) for farmers working in the fields. On special days, such as festivals or during the Higan holiday period, loaded rice is served packed full of ingredients.
Kenchin jiru📍 KanagawaThis dish is made by frying daikon radish, carrots, and other vegetables in oil and then simmering them. There are various theories as to its origin. One theory is that the Japanese word "makijen," a type of Chinese vegetarian cuisine known as fucha, became Japanese, while another says that "Kencho soup" made at Kenchoji Temple in Kamakura came to be called "Kenchin Jiru" at some point. Kenchin Jiru is now served in many parts of Japan, but it has been served at Kenchoji Temple for more than 700 years, and according to one theory, it spread throughout the country as monks trained at Kenchoji Temple were dispatched to various regions. Kenchoji's Kenchin Jiru is a vegetarian dish, which means that no animal products are used, and the broth is made from kelp and shiitake mushrooms. Despite its image as a vegetarian dish, Kenchin Jiru is made from vegetable scraps left over from other vegetarian dishes, which is why so many vegetables are used in Kenchin Jiru. Kenchin-jiru is made with tofu, which is said to have originated when the first abbot of Kenchoji Temple picked up tofu that had been dropped by ascetic monks, washed it, and put it in the soup.
Maguro no Kabutoyaki (Grilled head of tuna)📍 KanagawaThe Miura peninsula's Misaki Harbor is known as the preeminent harbor for tuna fishing in Japan. Grilled head of tuna is a local delicacy in Misaki: a hearty dish where, as the name suggests, an entire tuna head is grilled as-is. It originally arose from the fishermen of Misaki when they boarded their boats and set out for the open sea. They would suspend tuna heads that they could not sell at market from their ships' funnels, grilling it in covered pans before eating it. It was also enjoyed by the young fishermen as an accompaniment to drinks when they came home to port. Restaurants near Misaki Harbor are said to have begun offering grilled tuna head to the general public about 40 years ago. With the gigantic tuna head served on the table, the dish has a big impact, and is especially enjoyed by tourists. It is also attractive as an opportunity to taste rare cuts that are seldom used in more common tuna dishes, such as the cheeks and the meat inside the eye sockets. With geographical features suitable for a port, Misaki developed long ago as a location for offshore and coastal fishing, and became known nationwide in the early Showa era as a base for deep sea fishing, with a flourishing trade in tuna. Nowadays, various kinds of tuna caught all over the world are frozen at -60 C onboard fishing ships, then brought to the port before being shipped through fish markets, mainly to the Tokyo Metropolitan area. Misaki's fish markets sell between 400 and 1000 tuna a day.
Nama shirasu don (Fresh shirasu rice bowl)📍 KanagawaFresh raw shirasu (baby sardines) on vinegared rice (or white rice) is served on top of a bowl of rice. It is a well-known specialty of the Shonan area, including Chigasaki, Kamakura, and Enoshima. Shirasu are young sardines. Boiled shirasu is called "kama-age shirasu" and sun-dried shirasu is called "shirasu-boshi." Nama-shirasu, as the name implies, is raw unprocessed shirasu. Fresh shirasu lose their freshness quickly and can only be eaten on the same day of landing. In the Shonan area, shirasu fishing was already practiced during the Edo period. In the beginning, it was common to process the shirasu into "tami-iwashi," which was spread out in a rectangular box and dried in the sun, and kama-age shirasu was only for fishermen's private consumption. With the development of kettle cooking and refrigeration technology, kama-age shirasu and raw shirasu came to be processed and sold directly, and became popular as a local specialty. The fishing grounds are located in Sagami Bay in the southern part of the prefecture. Because the fishing grounds for shirasu are formed near the coast, it is possible to land the fish quickly and with excellent freshness. Most of the fishermen in Kanagawa Prefecture are involved in the entire process from fishing to processing and direct sales, and the freshness and flavor of the shirasu are well known.
Nara-chameshi (Nara savoury rice with various ingredients)📍 KanagawaRice cooked with chestnuts, soybeans, azuki beans, millet, and tea. Originally, this dish was eaten by monks at Todaiji Temple and Kofukuji Temple in Nara, and was introduced to Kawasaki. During the Edo period (1603-1867), Kawasaki-juku, an inn town, one of the 53 stations of the Tokaido Road, was a busy place for people to come and go. “Nara-chameshi” was served at Mannen-ya, a teahouse in Kawasaki-juku, along with "shijimi" (clam) miso soup and nara-zuke (pickled melon), and was very popular among travelers. It is a quick and tasty dish, similar to today's fast food, and was so popular in the late Edo period that even feudal lords would stop by for lunch. The name became known throughout Japan after a scene in "Tokai-Dochu-Hizakurige" by author Jippensha- Ikku depicted Yaji and Kita eating “Nara-chameshi” at” Mannen-ya”. The business of “Mannen-ya” closed down and “Nara-chameshi” in Kawasaki ceased to exist, but the taste was recreated based on literature and served with “Miso” soup with “Shijimi “(clam) and other ingredients at the "Big Kawasaki-juku Festival" held in 2001. Today, a Japanese confectionery store in the city has developed a modernized version of “Nara-chameshi”, called "Nara-chameshi-style Okowa," which is attracting attention as a new specialty of Kawasaki.
Nigomi Udon📍 KanagawaA local dish from the Tsukui area of Sagamihara City in which udon noodles are simmered directly in a vegetable soup. Even within a region, there are distinctive flavors depending on the area, such as miso flavor, soy sauce flavor, or both. The origin of the name “nigomi udon” is said to be because the soup becomes “cloudy (nigoru),” or it is said to be a corruption of “nikomi (stewed) udon.” Since the Tsukui region was unsuitable for rice cultivation, the cultivation of wheat and barley has been popular since ancient times, and udon noodles made from wheat flour have been eaten almost every day. Noodles were handmade in each household, and in the 1940s, when noodle machines were introduced, it is said that people would sometimes bring flour to local noodle factories to have the noodles made for them. Until around 1965, nigomi udon was frequently served as a regular home-cooked meal. However, in recent years, due to changes in eating habits, opportunities to eat it at home have decreased significantly. As a result of the efforts of the local Chamber of Commerce to preserve the traditional taste, it is now served at restaurants in the area.
Norabouna no Ohitashi📍 KanagawaAn ohitashi dish made using norabouna, a traditional vegetable said to have been cultivated in the Suge area of Tama, Kawasaki City, for about 800 years. Norabouna was historically grown to extract oil, and farmers practiced self-seeding for personal use. Known for its strong vitality, it is said to have saved many lives during the great famine of the Edo period. Currently, it is cultivated in various areas, including the northern part of Kawasaki City, including the Suge area, and Odawara City in Kanagawa Prefecture, as well as in other prefectures such as Hiki District in Saitama Prefecture and Akiruno City in Tokyo. Belonging to the Brassicaceae family, norabouna has a unique bitterness with minimal astringency, offering a faint sweetness, tender texture, and a distinctive feature of being able to consume the flower stalks (to). When the main stem is deeply pruned about 10 centimeters above the ground surface initially, subsequent side shoots can be harvested four or five times. Local farmer Takashi Takahashi created this cultivation method around 2000 and actively shared it with neighboring farmers. During the same period, local farmers, business associations, and others collaborated to develop products such as castella and tofu using norabouna. This initiative helped transition norabouna, which had previously been primarily for personal use by farmers, into a more widely recognized vegetable. A popular way to enjoy norabouna is in ohitashi, a simple dish that allows you to savor the fragrance, sweetness, and texture of the ingredient.
Odawara Kamaboko (steamed fish paste)📍 KanagawaA specialty of Odawara City, it is made by steaming seasoned and well-kneaded fish paste on a wooden board. The main ingredient used is “Guchi”, (a white-fleshed fish). Before the fish is minced, it is cleansed with water several times to remove impurities and oil, resulting in“ kamaboko” with a fine, elastic texture. The characteristic shape of “kamaboko” is a fan-shaped fish paste that protrudes from the board. The origin of “Kamaboko” is very old, and the word "Kamaboko" appears for the first time in extant literature in a Heian-period painting of a festive banquet. In the beginning, “Kamaboko” was made by grinding catfish to paste and baking it with a Bamboo core, similar to chikuwa(fish cake). The name "Kamaboko" came from its resemblance to the “Gama-no-ho” of plant, or to the“Hoko” of ancient spear-shaped weapon. Eventually, Fish Surimi was placed on a wooden board and baked, and by the end of the Edo period, steamed ”Kamaboko” appeared. “Kamaboko” had already been produced in Odawara in the Muromachi period (1333-1573), however it was not until the late Edo period (1603-1868) that they became widely produced in the area. Due to the proximity of Sagami Bay and the good catch of fish, the abundance of mineral-rich water sourced from the Hakone Tanzawa mountains, and the fact that it was an inn town on the Tokaido Road where many people came and went, steamed “Kamaboko”, which was very different from the mainstream grilled kamaboko in the Kansai region and favored by Edo people, became known nationwide as a specialty of Odawara.
Oyama no tofu ryori📍 KanagawaOyama, located 1,252 meters above sea level and part of the Tanzawa Oyama National Park, is famous for its tofu, which makes use of the good quality water of the Tanzawa mountain range. Tofu is very soft with high water content and has a light flavor. Because it can be easily combined with any ingredients, a variety of tofu dishes are served in local households, but the two most popular are "chilled tofu" and "yudofu," which allow the flavors of the ingredients to be enjoyed as they are. Because Mt. Daisen receives steam from Sagami Bay and is prone to rain, it is also called "Mt. Since it was possible to make a round trip from Edo (Tokyo) in three to four days without passing through a barrier, many commoners visited the mountain during the Edo period to pray for rain and prosperous business. When the population of Edo was 1 million, as many as 200,000 people visited Oyama in a single summer. Daisen's tofu was first made using soybeans donated from various places and local fresh water. There is an anecdote that in the old days, visitors to Mt. Oyama during the height of the hot summer would slurp tofu in the palm of their hands as they walked around the mountain. Tofu dishes were also served to worshippers at nearby inns, where they were greatly appreciated and eventually became a local specialty. In 2016, the Agency for Cultural Affairs recognized the " Oyama Pilgrimage" as a Japanese Heritage Site, and tofu cuisine is one of the components of the Japan Heritage Site.
Pond smelt kanroni📍 KanagawaIn this local dish, pond smelt caught in Lake Ashi in Hakone on the western edge of Kanagawa Prefecture are flame-grilled without oil or seasonings and slowly stewed, and starch syrup is used to make it glossy. It has a strong sweet and spicy flavor, and since moisture has evaporated, it can be stored for a long time, making it a handy preserved food. Lake Ashi is a caldera lake with an altitude of 724 meters, created by the volcanic activity of the Hakone volcano. Known as a scenic spot to view Mt. Fuji upside down, it has also prospered in the fishing industry since ancient times. In 1918, pond smelt eggs were transplanted from Lake Kasumigaura in Ibaraki Prefecture, and pond smelt fishing began. Since then, they have continued to be bred for more than 100 years. The smelt raised in the clear water of Lake Ashi has a reputation for its deliciousness and is popular not only with locals but also with tourists as a specialty product of Hakone. On October 1st of every year, the ban on net fishing for smelt is lifted at Lake Ashi. On this day local fishermen set sail all at once, and the first catch of the day is presented to the Imperial Household Agency after praying at Hakone Shrine. Pond smelt can be cooked in a variety of ways, such as fried or marinated in nanban, but in particular, kanroni is a dish that has been popular in this region for a long time and is a standard dish on New Year's dinner tables.
Saka Manju📍 KanagawaSake manju are traditional Japanese pastries made by steaming a sweet bean paste wrapped in a dough made from sakadane, a natural leavening agent produced using rice and koji (malted rice), and flour. As Sagamihara was not suitable for rice cultivation due to large amounts of volcanic ash, the area flourished as a center for wheat and barley production, with various foods made from local flour becoming popular. Among them, sake manju came to be known as a delicacy served at festivals and other gatherings. It is also said that there was a time when being able to make sake manju was a prerequisite for marrying into a family. Since the summer months are the best time to ferment the dough, sake manju were an indispensable ritual food during festivals, especially those held in July and August, when large quantities were made and enjoyed by local families or distributed to relatives.
Sanma-men📍 KanagawaThis noodle dish originated in Yokohama, Japan, and consists of stir-fried vegetables such as bean sprouts, Chinese cabbage, and pork in a thickened broth topped with ramen noodles. There are various theories as to the origin of the name and the Chinese characters used to write it, but one theory is that it is written "raw horse noodle," which means "rice noodles with fresh, crispy ingredients on top. Before World War II, meat soba (roosu noodles) was a common dish in Yokohama Chinatown, but it was expensive, so "sanma-men," a noodle dish with vegetables, came to be prepared as a meal. The vegetable starchy sauce kept the soup from getting cold, and the large portions made it popular, and soon Chinese restaurants throughout the prefecture began adding it to their menus. Today, many ramen stores and Chinese restaurants in the prefecture feature "Sanma-men" as their main dish. For the citizens of Yokohama and Kanagawa Prefecture, Sanma-men has become a familiar dish that they see on a daily basis.
Shumai📍 KanagawaYokohama City is the largest consumer of“ Shumai” in Japan. While the average annual consumption of “Shumai ”(excluding frozen foods and meals at restaurants) in Japan is 1,093 yen, Yokohama is more than double at 2,248 yen. Kawasaki follows close behind at 1,951 yen（※）. This is largely due to the presence of Shumai from Kiyo-ken, a well-known specialty of Yokohama, and Yokohama Chinatown, the mecca of Chinese cuisine. Kiyo-ken was first established in 1908 at Yokohama Station (present-day Sakuragi-cho Station). Inspired by the Shumai that were served as Tsukidashi（Starter） in Nankin-gai (present-day Yokohama Chinatown), the company developed Shumai using dried scallops as an ingredient, which tasted good even when cold, and began selling it to station passengers in 1928. Soon, Kiyo-ken's Shumai became well known throughout Japan as a Yokohama specialty. In addition, Yokohama has a strong image of Chinatown as a tourist destination, and “Shumai” itself is thought to have become a Yokohama specialty. Today, Kiyo-ken's stores in train stations on Kanagawa Prefecture's railroad lines are a familiar sight to residents of the prefecture. Ministry of Internal Affairs and Communications, Household Survey (Households of two or more persons) / Ranking of Prefectural Cities and Government-designated Cities by Item / 2018-2020 Average
Tanishi no-Miso-ni (simmered Pond Snail with Miso)📍 KanagawaIt is a local dish of Iiyama, a hot spring village known as Oku-zashiki of Tokyo, in which tanishi are simmered in salty-sweet Miso. There are various ways to cook tanishi, such as “Dengaku” (Grilled) and “Yanagawa-nabe” (hot-pot), but the typical one is “Tanishi no Miso-ni”. In the Iiyama area, tanishi used to be a popular catch in spring, and many stalls selling tanishi were set up during the Iiyama Kannon's flower festival, an annual spring event (now known as the Iiyama Cherry Blossom Festival). For this reason, the area was even called "Tanishi-machi" (Tanishi town). The fact that there is a folk song called "Tanishi Koto-koto" that invites people to the Iiyama Kannon festival shows how familiar tanishi was to the local people. Even after it became difficult to obtain locally produced tanishi, the local hot spring inns used to offer tanishi stewed in miso by using foreign products, but these products have become scarce and are no longer available.
Ton-zuke📍 KanagawaThis is a dish made by marinating high-quality domestic pork in special miso, belonging to an elevation of 1 in the Tanzawa Oyama National Park. It is a specialty dish of Atsugi City. The flavorful aroma of the crispy miso marinated with pork complements rice well, making it a delightful dish. Its roots date back to the end of the Edo period. During that time, samurai disliked consuming meat from quadrupeds like cows, pigs, and wild boars. Once, a large group of people gathered in the Ogino Mountain Clan (current vicinity of Atsugi City), and there was a shortage of food. They coated miso on the meat of wild boars and grilled it, not revealing what kind of meat it was. This turned out to be highly praised, marking the beginning of "ton-zuke." With the modernization and cultural evolution, the culture of consuming meat spread in Japan. In Kanagawa Prefecture, especially in areas with ports, pig farming became popular. At one point, Atsugi had around 300 pig farms, and eventually, "ton-zuke" became recognized as a local specialty. Presently, it's also enjoyed in neighboring Zama City and Sagamihara City.
Ume gohan (rice with Japanese plums)📍 KanagawaThis dish is made with rice mixed with umeboshi (preserved Japanese plums) and dried young sardines, and cooked in dashi stock. It is perfect for summer, and allows you to enjoy the fresh aroma of Japanese plums and umami taste of sardines. A local woman from Kanagawa who became a "skills leader for old-fashioned living techniques" conceived of it as a dish that would bring out the features of Odawara cooking, and spread it to surrounding areas. It is regularly eaten as a staple meal by local families. Japanese plums have been cultivated in Odawara ever since the Warring States period. Initially, plum trees were planted in the land near castles to produce military provisions. In the Edo period, travelers passing through Hakone found Odawara's preserved plums useful as a side dish that would prevent their bento box lunch from spoiling. Pickled fresh plums appeared as a local Odawara specialty suited to hiking along the Tokaido road between Tokyo and Kyoto. In the present day, plums are grown in large numbers at the Soga Plum Grove, which ranks among the three biggest plum groves in the Kanto region. Odawara can boast of producing the most plums of anywhere in Kanagawa. The juuroume breed, grown only to Odawara, has thick, soft flesh, and is held to be the best variety of plum for umeboshi. The local area has developed various dishes, new and old, that use the familiar plum as an ingredient, including those that use plum extract and plum jam. One of these is ume gohan, or plum rice.
Wariboshidaikon no Harihari-zuke📍 KanagawaA local dish from Miura City, located at the tip of the Miura Peninsula. Daikon radish, a local specialty, is cut into "Wariboshidaikon (=split-dried daikon)," which is thicker than kiriboshi-daikon (dried daikon), and marinated in soy sauce, dashi (=Japanese soup stock), or other seasonings. Miura City is surrounded by the sea on three sides. Because of its warm winters and cool summers, a variety of vegetables are grown in open fields throughout the year, especially daikon radish, which is Japan's largest producer and a designated national crop. Daikon cultivation had already been practiced in this area during the Edo period (1603-1867). In the late Meiji period (1868-1912), the nationally famous Miura daikon (radish) was created by crossbreeding the native species of Miura with Tokyo's Nerima daikon. From 1925, when it was shipped to the Tokyo market, it was named Miura Daikon and became known throughout Japan as a specialty product. In the 1975's, when the Miura daikon was destroyed by a typhoon, green-necked daikon began to be cultivated, and today, the easy-to-harvest green-necked daikon accounts for most of the shipments. However, Miura daikon still has strong popularity and is sold mainly at direct sales outlets. In Miura City, which is familiar with daikon, split-dried daikon has been one of the traditional cooking methods for daikon. Harihari-zuke, a classic dish using split-dried radish, is enjoyed for its crispy texture.
Yokosuka kaigun curry (Yokosuka navy curry)📍 KanagawaCurry rice is one of the most popular home-style dishes in Japan. One theory about its roots is that it was a military dish served in the Japanese Navy. During the Meiji era, the Japanese Navy, which mainly ate white rice, had a serious problem with beriberi, a condition caused by a lack of vitamins. To improve nutrition, the Royal Navy introduced a curry-flavored stew with a thickened sauce. It is thought that the reason for thickening the curry was to make it more compatible with rice and to prevent it from spilling on a rocking ship. By supplementing nutrition with curry rich in meat and vegetables, the number of cases of beriberi dropped dramatically. Eventually, retired soldiers returned to their hometowns and spread the naval-style curry and rice throughout Japan. Yokosuka Navy Curry," a modern reproduction of this military recipe, was born in Yokosuka City, which is closely associated with the Navy, in 1999 as part of the city's revitalization efforts. Now, more than 20 years after its birth, it has become one of the city's most famous dishes.
Yude rakkasei (boiled peanuts)📍 KanagawaYude-rakkasei is peanuts boiled in their shells in salted water. The first peanut cultivated in Japan was in Kanagawa Prefecture. In the early Meiji period (1868-1912), farmers in Oiso began cultivating peanuts after acquiring them in Yokohama during Japan's opening to the outside world. As Mt. Fuji's volcanic ash piled up in the Hadano Basin, the soil was suitable for peanut cultivation. Since the Meiji Era, peanut cultivation has flourished as a rotation crop for leaf tobacco farmers. After much research and improvement, the Soshu peanut of Hadano and neighboring areas has become famous throughout Japan as a specialty product with a rich flavor. Boiled peanuts were originally immature peanuts that were not ready for sale. Those immature peanuts were boiled in salt, and farmers ate them as a snack. In 1989, a local agricultural cooperative, which was aware of this food culture, commercialized frozen boiled peanuts as Udepi, making them easily available to people. It is now widely popular as a local specialty.