[ORANDAYA-CHIBA] Peanut Pie 18pcs Set / 32pcs Set

Content: 18 pieces or 32 pieces

Package Size:

18 pcs set - 32.5 x 25 x 6.5cm 

32pcs set: 41 x 31.5 x 6.5cm

Weight:

18 pcs set - 1150g 

32pcs set: 2060g

Expiration: 35 days

Storage method: Please store away from direct sunlight, high temperatures, and humidity.

Allergen: Eggs, dairy, wheat, peanuts.

Ingredients: Puff pastry (made in the Netherlands (wheat flour, butter, salt)), sugar, white kidney beans, peanuts (from Chiba Prefecture), wheat flour, glucose syrup, adzuki beans, liquid egg, reduced starch syrup, salt / trehalose (contains egg, dairy products, wheat, and peanuts).

It's no exaggeration to say that the deliciousness of a pie is determined by its butter. The puff pastry from Rakukashou Pie uses fermented butter from the Netherlands, one of the world's leading dairy countries.

Butter made through the process of lactic acid fermentation while turning milk into butter is characterized by its rich flavor and dense taste.

History of Rakukashou Pie (Peanut Pie)

Rakukashou Pie, a confectionery inspired by Chiba, was born in 1985 as the first local specialty of the Oranda family. Combining Chiba's famous peanuts with puff pastry made from fermented butter from the dairy kingdom of the Netherlands, Rakukashou Pie has been the Oranda family's most popular product since its release.

The unique black packaging, rare for confectionery, has been in use since the product's initial release and is now in its fourth generation. Today, the black packaging is firmly established and beloved as the image of Rakukashou Pie.

Peanuts of Chiba: Japan's Number One in Production

Chiba Prefecture is the top producer of peanuts in Japan, accounting for about 80% of the domestic production. The northern part of Chiba Prefecture, including Yachimata City, is covered with "volcanic ash soil" from the Kanto Loam layer. This soil, which has good drainage and fine particles, makes it easy for peanut flowers to bear fruit and grow, making it ideal for peanut cultivation.

Rakukashou Pie uses Chiba Hantate, known for its excellent flavor and regarded as a top-quality brand, and Nakate Yutaka, characterized by its refreshing sweetness.

Commitment to Ingredients

Chiba Prefecture: A Leading Agricultural Region in Japan

Bordering Tokyo and with a concentrated population in the northwest, Chiba Prefecture boasts the sixth largest population in the country. However, thanks to its warm climate and fertile land, it is also one of Japan's top agricultural regions, ranking third in agricultural output nationwide. Besides peanuts and pears, which have the highest production in Japan, Chiba also leads in the production of carrots, green onions, taro, and watermelons. Among these, Oranda uses a variety of locally grown produce from Chiba, such as peanuts, sweet potatoes, pumpkins, and nashi pears, in their products.

The Key to Delicious Pastry Dough is Butter

Generally, pastry dough is made from butter, flour, water, and a small amount of salt. However, in our case, the ratio of butter to flour is 1:1, excluding the water. Therefore, it is no exaggeration to say that the deliciousness of the pastry depends on the butter.

For Oranda's pastry dough, we chose fermented butter from the Netherlands, one of the world's leading dairy nations. This fermented butter, made through lactic acid fermentation in the process of turning milk into butter, is characterized by its rich aroma and intense flavor.

Fermented butter is unique to Europe, where the history and tradition of dairy product culture are different. In regions like Japan, the United States, and Oceania, butter that has not undergone fermentation is more common.

Summer Butter and Winter Butter

In Europe, summer butter made from milk obtained during the summer months and winter butter made from milk obtained during the winter months differ significantly in characteristics, so they are produced separately.

Summer butter, made from milk primarily from grass-fed cows during the summer, is soft, melts easily, and contains higher levels of carotene, giving it a yellowish hue. It has a complex and deep flavor profile.

On the other hand, winter butter, made from milk primarily from hay-fed cows during the winter, is harder to melt and has a firmer texture. It retains a white color and has a plain, pure flavor.

While it's important for butter to be delicious on its own, when used in pastries like pie crusts, it's crucial that the butter does not melt or mix into the dough prematurely. The unique texture and deliciousness of puff pastry arise from the layers formed by folding the butter into the dough. Therefore, winter butter, which is less prone to melting and has higher viscosity and hardness, is preferred for creating the distinct texture and flavor of puff pastries.