Enjoy autumn with seasonal chestnut rice

In this season when the autumn breeze feels pleasant, chestnuts are an essential flavor on the Japanese dining table. Characterized by their soft texture and elegant sweetness, chestnuts are a quintessential autumn ingredient that has been loved by Japanese people since ancient times. However, peeling chestnuts is known to be a time-consuming and labor-intensive task, and many people probably feel that "I want to make chestnut dishes, but the preparations are too much..."

By making good use of commercially available peeled chestnuts and convenient peeling tools, you can easily enjoy authentic chestnut dishes. Let's take a look at some of these chestnut dishes.

The deep history and culture of chestnuts

Japanese people and chestnuts have a long history

Chestnuts have been a popular food ingredient for the Japanese people for a much longer time than rice cultivation. Many chestnuts have been discovered in Jomon period ruins, proving that they were an important food source for people at that time. Chestnut trees grow quickly and bear fruit relatively quickly, making them a valuable source of nutrition for ancient people.

During the Heian period, chestnuts began to appear in the cuisine of the Imperial Court and were highly prized among the nobility. In particular, chestnut sweets and dishes gained cultural significance, to the point that they were even written about in waka poetry as autumnal symbols.

Regional differences in chestnut varieties and characteristics

Chestnuts grown in various parts of Japan each have their own unique characteristics. Ibaraki Prefecture's "Ishioka chestnuts" are large and very sweet, making them ideal for making chestnut steamed rice and simmered in sweetened syrup. Nagano Prefecture's "Obuse chestnuts" have a strong fragrance and are highly valued for making Japanese sweets such as chestnut kinton.

Chestnuts from Ehime Prefecture are also of high quality, and in recent years they have often been sold as pre-peeled products. These regional brand chestnuts are grown to suit the climate and soil of each region, giving them a unique flavor.

The appeal of chestnut rice, a representative chestnut dish

Chewy texture

Chestnut rice is one of the most representative dishes of autumn in Japan. It is made by mixing glutinous rice and regular rice in an exquisite ratio and cooking it together with chestnuts, which transfers the natural sweetness of the chestnuts to the rice, making each and every grain delicious.

You can make delicious chestnut okowa in a rice cooker, but using a rice cooker with a steaming course will give you a more authentic finish. The key to making delicious chestnut okowa is to make sure to soak the glutinous rice for a sufficient amount of time and to carefully prepare the chestnuts.

Delicious even when cold, it also makes a great side dish for your lunch box.

The great thing about chestnut rice is that it's delicious even when it's cold. It's great for packed lunches during the holiday season or as a gift for celebrations. Thanks to the properties of glutinous rice, it retains its moist texture even when cooled, without becoming dry.

Sprinkling black sesame seeds on top makes it look beautiful and adds a fragrant flavor. The combination of the yellow of the chestnuts, the white of the rice, and the black of the sesame creates a serene beauty reminiscent of autumn.

Maruwa Shoten 100% Domestic Chestnuts, Thinly Peeled Japanese Chestnuts, 110g x 3 Packs

These sweet chestnuts are made using large chestnuts from around Ishioka City, Ibaraki Prefecture, and have a thin layer of skin remaining, typical of Japanese chestnuts. The only ingredient is chestnuts, with sugar added for a simple finish. Because they're already pre-processed, they can be used immediately to make chestnut okowa (steamed rice) or kanroni (simmered chestnuts).

Amazon

A convenient item that makes chestnut cooking easy

A dedicated tool that reduces the burden of peeling

The biggest hurdle in cooking with chestnuts is the peeling process. Both the tough outer skin and the thin inner skin must be removed, and traditionally this was done by hand with a knife, which took time. However, recently, special peeling tools have been developed specifically for chestnuts, which has greatly improved work efficiency.

Shimomura Kihan Chestnut Peeler, Excellent Cutting Power, Tsubame-Sanjo

This is a Japanese-made chestnut peeler designed specifically for chestnuts. It peels even the astringent skin cleanly without hurting your hands. Its non-slip grip and locking mechanism ensure safe use. This is a masterpiece that embodies the craftsmanship of Tsubame-Sanjo.

Amazon

The power of professional chestnut peeling scissors

For those who want to try more authentic chestnut dishes, we recommend special chestnut peeling shears. These specialized tools, made in a region known for its blade production, are designed to fit the shape of chestnuts, allowing you to peel them efficiently and safely.

SUWADA Suwada Manufacturing Chestnut Peeling Scissors, New Chestnut Peeler

These chestnut peeling scissors are made by Suwada Seisakusho, a company founded in 1926. They are a masterpiece that combines traditional techniques with modern design. The shape is specifically designed for peeling chestnuts, allowing for efficient work.

Amazon

Basic recipe for chestnut rice

Easy Chestnut Steamed Rice Made in a Rice Cooker

Ingredients (for 4 people)

Ingredients Quantity Notes 2 cups of glutinous rice (you can also use a 1:1 ratio with white rice) 200g chestnuts (peeled) Cut in half if large 2 tablespoons of sake 1 teaspoon salt for flavoring 1 teaspoon sugar to adjust the taste A little black sesame seeds to taste For garnish

How to make it

1. Prepare the rice : Lightly wash the glutinous rice and place in a rice cooker and soak for about 30 minutes.
2. Seasoning : Add sake, salt, and sugar and mix lightly.
3. Arrange the chestnuts : Arrange the peeled chestnuts evenly over the rice.
4. Rice cooking : Start cooking rice using the rice cooker setting.
5. Finishing touch : Once cooked, mix thoroughly and sprinkle with black sesame seeds to finish.

Authentic recipe using a steamer

If you want to make a more authentic chestnut rice dish, you can use a steamer. This method gives each grain of glutinous rice a more distinct texture, and the chestnut flavor stands out more.

If using a steamer, soak the glutinous rice overnight, drain the water, mix with the chestnuts and seasonings, wrap in a steaming cloth and steam. The recommended cooking time is 10 minutes on high heat, then 20 minutes on medium heat.

summary

This autumn, why not rediscover Japan's rich food culture through chestnut steaming and kanroni? Chestnut dishes made with family and friends are sure to become special memories. The warmth and gentle sweetness of plump chestnuts will bring the joy of autumn to your table.

Introducing our special recipes for epi recipes

Steamed chestnut dumplings

When using bottled chestnuts, we recommend boiling them with hot water. Boiling gives it just the right amount of sweetness.

Chestnut

Chestnut kinton is one of the classic New Year's New Year's dishes.
The area around the sweet potato skin is very sensitive, so remove it if you have time.
By smoothing the bean paste, it will give you a glossy golden chestnut kinton.

Chestnut simmered in sweet dew

Adding sugar all at once can cause the chestnuts to shrink and break, so the trick to making a beautiful piece is to add them in a few sessions and then add them little by little. The amount of sugar that makes chestnuts float in the pot is considered to be just right, but you can just add the amount of sugar you like while tasting it.