When autumn begins in Japan, one of the first signs of the season is the appearance of shiny brown chestnuts (kuri) in local markets. September is the peak season for fresh chestnuts, making it the perfect time to enjoy their natural sweetness and earthy flavor.
Chestnuts are widely loved in Japanese cooking because they can be used in both savory dishes and traditional sweets. From kuri gohan (chestnut rice) to wagashi filled with chestnut paste, this autumn nut is a symbol of cozy, seasonal eating.
What Are Japanese Chestnuts?
Japanese chestnuts are larger than European or American varieties and have a slightly sweeter taste. Unlike other nuts, chestnuts are low in fat but high in vitamin C, fiber, and potassium, making them a healthy ingredient for seasonal cooking.
In Japan, chestnuts have been enjoyed for centuries and are even associated with good luck and prosperity. They often appear in seasonal bento boxes, autumn festivals, and family gatherings.
How to Peel Chestnuts Easily
One of the biggest challenges with chestnuts is peeling them! Here are two easy methods:
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Boiling method: Score the shell with a knife, then boil for 5–10 minutes. Peel while still warm.
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Soaking method: Soak chestnuts in hot water for about 30 minutes to soften the shells before peeling.
Tip: If you want to save time, pre-peeled chestnuts are also available in Japanese supermarkets.
Simple Recipe: Japanese Chestnut Rice (Kuri Gohan)
Ingredients (serves 4):
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2 cups Japanese short-grain rice
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10–12 chestnuts (peeled)
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1 ½ cups water
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1 tbsp sake
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1 tsp soy sauce (optional, for flavor)
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Pinch of salt
Instructions:
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Wash the rice and soak it in water for 30 minutes, then drain.
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Peel the chestnuts (or use pre-peeled ones).
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Place the rice in a rice cooker, add water, sake, soy sauce, and salt.
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Arrange the chestnuts on top of the rice.
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Cook as usual.
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Gently mix the rice and chestnuts before serving.
Other Popular Chestnut Dishes in Japan
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Kuri Manjū (Chestnut Bun): A sweet pastry filled with chestnut paste.
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Mont Blanc Cake: A French-inspired dessert made with Japanese chestnut cream.
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Candied Chestnuts (Kuri no Kanroni): Chestnuts simmered in sugar syrup for a glossy, sweet finish.
Why You Should Try Cooking with Chestnuts
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Seasonal and fresh in September
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Nutritious but light compared to other nuts
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Adds a unique autumn taste to your meals
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Perfect for both traditional Japanese recipes and Western-style desserts
Final Thoughts
Cooking with chestnuts in September is a wonderful way to celebrate autumn in Japan. Whether you try kuri gohan for a comforting dinner or experiment with sweet chestnut desserts, this seasonal ingredient brings warmth and flavor to your table.
So, next time you see chestnuts at the market, grab a bag and welcome autumn with a taste of Japan.
