The chestnut picking season is just around the corner in Shizuoka Prefecture and more particularly in Makinohara where it is officially announced as starting on the 14th!
Chestnuts have been since ancient times a great source of food not only for its nuts but also as a basic ingredient for cakes and even bread (far healthier than wheat flour bread incidentally!)!
Here is recipe for a typical wagashi cake called kuri kinton that should please any priorities!
Maple syrup: 100cc~
Natural salt: a pinch
Wash the chestnuts well before making a thin indent with a knife steaming them for about 50 minutes.
Spoon out the chestnuts into a bowl taking care not to scoop any skin with it.
Pour all the chestnuts inside a food processor and process until all the chestnuts are well broken. Add salt. Adding water and syrup a little at a time process until all ingredients are used.
Sieve into a pan.
Cook over a little fire for a while to lower the humidity.
Spread thinly over a clean cloth to take out excess humidity.
Roll small balls (size of your liking!) and wrap them into cellophane paper. Twist paper hard to create shape.
Unwrap and top with some syrup and a nicely cut piece of steamed chestnut!
By adding some soy milk and more maple syrup you can create a beautiful marron paste!
So easy and healthy!
RECOMMENDED RELATED WEBSITES
BULA KANA in Fiji
Kraemer’s Culinary blog by Frank Kraemer in New York,Tokyo Food File by Robbie Swinnerton, Green Tea Club by Satoshi Nihonyanagi in Shizuoka!, Mind Some by Tina in Taiwan, Le Manger by Camille Oger (French), The Indian Tourist, Masala Herb by Helene Dsouza in Goa, India, Mummy I Can Cook! by Shu Han in London, Pierre.Cuisine, Francescannotwrite, My White Kitchen, Foodhoe, Chucks Eats, Things that Fizz & Stuff, Five Euro Food by Charles,Red Shallot Kitchen by Priscilla,With a Glass, Nami | Just One Cookbook, Peach Farm Studio, Clumsyfingers by Xethia, PepperBento, Hapabento, Kitchen Cow, Lunch In A Box, Susan at Arkonlite, Vegan Lunch Box; Tokyo Tom Baker, Daily Food Porn/Osaka, Only Nature Food Porn, Happy Little Bento, J-Mama’s Kitchen, Cook, Eat, Play, Repeat, Bento Lunch Blog (German), Adventures In Bento, Anna The Red’s Bento Factory, Ohayo Bento,
Must-see tasting websites:
-Sake: Tokyo Through The Drinking Glass, Tokyo Foodcast, Urban Sake, Sake World
-Wine: Palate To Pen, Warren Bobrow, Cellar Tours, Ancient Fire Wines Blog
-Beer: Another Pint, Please!, Beering In Good Mind: All about Craft Beer in Kansai by Nevitt Reagan!
-Whisky: Nonjatta: All about whisky in Japan by Stefan Van Eycken
-Japanese Pottery to enjoy your favourite drinks: Yellin Yakimono Gallery
Non gastronomy must-see sites by Shizuoka Residents
HIGHOCTANE/HAIOKU by Nick Itoh in Shizuoka City
Tags: Agriculture, Cakes, Chestnuts, Desserts, Japan, Japanese Cakes, Japanese desserts, Japanese Gastronomy, Recipes, Shizuoka, Vegan, Vegan Cuisine, Vegan Dessert, Vegan recipes, Vegetarian, Vegetarian cuisine, Vegetarian Dessert, Wagashi