Japanese-style peanuts, also known as Japanese peanuts or cracker nuts (widely known in the Spanish-speaking world as cacahuates japoneses or maní japonés), are a type of snack food made from peanuts that are coated in a wheat flour dough and then fried or deep-fried. They come in a variety of different flavors. The Mexican version's recipe for the extra-crunchy shell has ingredients such as wheat flour, soy sauce, water, sugar, monosodium glutamate, and citric acid. The snacks are often sold in sealed bags, but can also be found in bulk containers
History
Japanese-style peanuts were created in Mexico during the 1940s by Japanese immigrant Yoshihei Nakatani, the father of Yoshio and Carlos Nakatani. He lost his job after the mother-of-pearl button factory he worked at, named El Nuevo Japón, was forced to close after its proprietor came under suspicion of being a spy for the Empire of Japan.
Nakatani had to find alternatives to provide for his family. He obtained a job at La Merced Market, where he initially sold Mexican candies called muéganos [es]. Later, he developed a new variety of fried snacks he named oranda that he named after the like-named fish. He also created a new version of a snack that reminded him of his homeland, mamekashi (seeds covered with a layer of flour with spices), that he adapted to Mexican tastes. Nakatani sold them in packages decorated with a geisha design made by his daughter Elvia. While his children tended to the family business, Nakatani and his wife Emma sold the snacks on local streets. Sales of the snacks were so successful that Nakatani was able to obtain his own stall at the market. With the help of Nakatani's son Armando, the family established their business under the brand Nipón in the 1950s; the name was registered as a trademark in 1977.
Nakatani never registered the patent for the snack. As a result, various competitors made their own versions of Japanese-style peanuts.
A Japanese version originated in Okinawa, called Takorina, has the image of a Mexican charro in the bag, and it is claimed to be called "Mexican-style peanuts", though the rumour has been disproven.
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I think we will be ok. The quality of AI generated slop degrades exponentially as it gets longer. If they are trying to build something long and detailed the prompt will exclude a significant amount of training data. If they generate it in stages the need to be self consistent means that any minor errors in the chosen training data get amplified as the model goes back over its own work again and again. Think of LLMs as a potters wheel that is off balance. The longer you work it the more obvious that it is wrong and here is no way to fix it. It is impossible to train an AI on error free data so the clay will never be centered.
I think artists using AI to fill in gaps in their work will become more common much like how marble sculptors use apprentices to do the rough work.