Batapi Peanuts : A Classic Japanese Otsumami Snack
When I have my friends over and host a drinking party, I sometimes go shopping at a convenience store near my house before the party and prepare alcoholic beverages and “Otsumami (おつまみ)”.
Otsumami is the word for finger foods and nibbles eaten as accompaniments for alcoholic drinks, and each convenience store in Japan usually stocks a large variety of Otsumami snacks.
Typical examples of Japanese Otsumami snacks include these dried squid snacks, cheese kamaboko, kaki no tane, and what I picked up this time “Batapi (バタピー)”, all of which are classics that have been widely enjoyed in Japan through the ages.
As I wrote about the Japanese dried squid snacks, cheese kamaboko, and kaki no tane before, this time I will talk about what Batapi is.
What is “Batapi (バタピー)”?
Actually, “Batapi (バタピー)” can be divided into 2 words, “Bata (バタ)” and “Pi (ピー)”. The former Bata stands for butter, while the latter Pi is the abbreviation for peanuts.
According to this Japanese recipe site, the making method of Batapi peanuts is as follows,
- Heat a frying pan and add a pat of butter to it
- When the butter becomes bubbly, add blanched parched (roasted) peanuts to the pan
- Cook the peanuts with the butter lightly and sprinkle salt over it
- Place the cooked peanuts on a sheet of cooking paper and remove the excess oil
- Enjoy the Batapi peanuts!
However, the majority of Batapi peanuts sold at supermarkets and convenience stores in Japan are not oily but dry.
In fact, we Japanese, except for cooking enthusiasts, hardly make Batapi at home, but purchase in grocery stores.
Since Batapi is a favorite with drinkers in Japan, many Japanese food companies are producing their own Batapi peanuts, adding their own unique touches.
For example, what sets the Batapi I bought this time apart from its counterparts is the use of Jane’s Krazy Mixed Up Salt.