Pumpkin “kinton,” Mashed Pumpkin with Sweetened Chestnuts

Name: Pumpkin “kinton,” Mashed Pumpkin with Sweetened Chestnuts
Yield: for 4 people
Cuisine: American
Ingredients: 200 g pumpkin; 8 chestnuts cooked in sugar syrup; 2 tsp. sugar; 2 tsp. “mirin,” sweet rice wine for cooking

Toyohira Health Center, The City of Sapporo @cook_12085468

Introducing cuisines using local products.

Originally, the term "kinton" is used in reference to a “futon” mattress made of gold, or to gold-colored dumplings. Eating “kinton” symbolizes a wish for economic fortune and prosperity in the New Year, thus it is one of the regular dishes in “Osechi.” Normally it is made of mashed sweet potatoes or white beans with white sugar, but the Toyohira version could be made using local pumpkins and Sapporo University honey, instead of sugar.

Recipe provided: Students in the Translation & Interpretation Seminar, Sapporo University

*Pumpkin is one of the local products.

Introducing cuisines using local products.

Recipe provided: Students in the Translation & Interpretation Seminar, Sapporo University

*Pumpkin is one of the local products.

Toyohira Health Center, The City of Sapporo @cook_12085468

Introducing cuisines using local products.

Recipe provided: Students in the Translation & Interpretation Seminar, Sapporo University

*Pumpkin is one of the local products.

Introducing cuisines using local products.

Recipe provided: Students in the Translation & Interpretation Seminar, Sapporo University

*Pumpkin is one of the local products.

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Ingredients

for 4 people

200 gpumpkin
8chestnuts cooked in sugar syrup
2 tsp.sugar
2 tsp.“mirin,” sweet rice wine for cooking

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Steps

1

Cut the pumpkin into bite-sized pieces and steam them. Remove the skin and mash.
2

Add sugar and mirin to the mashed pumpkin and stir it while heating.
3

Place on two chestnuts per serving.
*You can replace sugar with honey (IMPORTANT: Never give honey or foods that include honey to infants under 1 year old to reduce the risk of infant botulism)