Japanese peanut

They are peanuts enclosed in a crisp, usually savoury coating made from ingredients such as wheat flour and soy sauce. Despite the name, the snack is especially associated with Mexico, where it was developed by a Japanese immigrant.

Spread them in a single layer on a baking tray and warm them at 150 °C for about 5–8 minutes. Let them cool completely before eating; the coating firms as it cools.

Keep them in an airtight container in a cool, dry cupboard, away from steam and direct sunlight. Once opened, seal the pack promptly so the coating does not go stale.

Their salty crunch works well with a cold drink, and they are often served as a bar snack. Crush them over a salad or a bowl of noodles for a crisp, savoury topping.

Yes, but they will not have the crisp, seasoned shell. For a closer substitute, toss roasted peanuts with a little soy sauce, then serve them with crunchy savoury crackers.

The name refers to their Japanese-style coating, but the snack was developed in Mexico by Yoshigei Nakatani, a Japanese immigrant. They are also known as cacahuates japoneses.

No: the peanuts contain peanut, and the crisp coating commonly contains wheat. Recipes vary, so avoid them if either ingredient is unsafe for you.