I love chestnuts. When they're in season starting September, I buy them.Just boil them well! Recipe by Panko625

I learned this from my mother.If you are strapped for time, soak the chestnuts in lukewarm water. Refresh the water before boiling. Small chestnuts should take about 40 minutes and large chestnuts 50 minutes. Stir occasionally. Recipe by Yuuyuu0221

This year, I had opportunities to make chestnuts cooked in their inner skins in syrup several times. It takes a lot of time and effort, so if the results are not what you want them to be it's very disappointing. I thought I'd put all the key points I've noticed in one place.The water to vacuum pack the jars in Step 13 should come more than halfway up the sides of the jars, but lower than the shoulders.I tried some of the chestnuts in their inner skins I made last fall and stored in the freezer this September, and although they were a bit soft, the flavor was just as good.If you like, add a little soy sauce or salt in Step 10 (in the 3rd round). Recipe by Hakuundou

Recently I have been making chestnut paste for Mont Blanc Cakes which of course needs the inner skins of the chestnuts. Since using this recipe, I have come to enjoy Mont Blanc which I used to dislike. I thought that it would be nice to someday make my own simmered chestnuts^^The steps are pretty time consuming, so for those of you who are short on time, you can break up the process. By the way, I performed Step 1 one day, and then Step 2 and on a different day. Recipe by Mekete-

Every year when fall comes around, my mother makes these chestnuts simmered in their inner skins using fresh, big chestnuts. This year I've moved away from home, so I can't eat them... but when I saw big chestnuts, I couldn't resist the urge to eat them! So I decided to make my own!One bite, and I feel so indulgent and happy.Choose fresh, large chestnuts, which will be nice and substantial to eat.When removing the outer shells, the key is to not to damage the inner skins. But even if you do damage the inner skins and the chestnuts fall apart, they are very flavorful, so don't worry about it. For 1 kg of chestnuts worth. Recipe by Harupon

When I'm short on time, I boil chestnuts in a pressure cooker.If you are going to cook the chestnuts further, as in chestnuts in sugar syrup, chestnuts in syrup in their inner skins, or chestnut rice, you don't have to cook them all the way through when parboiling them. You just need to cook them under pressure for 1 minute and cool the pressure cooker down rapidly! Recipe by Panko625

I received chestnuts, so I made this for the first time!The texture will be better if you remove the thick fibers really well!You can use brandy instead of rum! Recipe by CHICCHI14

My method for making this has changed a lot as I've made it over and over. This is my current method. You can simplify the steps, but if you take your time and make them carefully, they'll be a lot more delicious. Since you are taking so much time to peel the chestnuts, you might as well finish them off to be as delicious as possible. I used 2.5 kg of peeled chestnuts this time.Make sure to never let the chestnuts come to a rolling boil throughout the whole process. Add the sugar in several batches. If you add it all at once, the chestnuts may become tough and hard. (It's the same as when you cook adzuki beans.) The amount of sugar specified in this recipe makes chestnuts that are not so sweet. Please adjust the amount to your taste. Recipe by Yukiline.

My grandmother makes this every year during chestnut season. This year, I learned the recipe from her and made some myself. It takes time, but the chestnuts are so delicious!You just need about 5 rice grains worth of baking soda per batch. If the chestnuts are big, use twice the amount of baking soda. When taking the outer skins off the chestnuts (step2) and when taking the fibers off the inner skins (step 6), take care not to pierce the inner skins. When simmering the chestnuts, always do so over very low heat so that they don't bounce around in the pot and bump against each other. Don't cover the pot with a lid while cooking. When sterilizing the jars for long term storage, take care not to burn yourself! Recipe by Muuko

I always struggled with peeling fresh chestnuts. I was looking for a way to peel them easily without using special gadgets, but I couldn't find them on this site. I saw on another site that "if you boil and defrost them they are easy to peel" so I uploaded the method to COOKPAD.By boiling the chestnuts once, the shell becomes soft and easy to peel. If you get a whole lot of chestnuts, parboil and freeze them, and defrost as many as you need. This way, there is no waste. Recipe by chiyuki

I wanted to make the bothersome job of peeling chestnuts easier. I experimented with the pressure cooker until I settled on this recipe. The pressure cooked chestnuts will still be on the firm side, good for making chestnut rice.Pressure cooking the chestnuts for 2 minutes softened them too much that some crumbled when I tried to peel them, so about a minute is good! Recipe by Yumina

The fresh chestnut season seems to be coming to an end. I made a simple version of chestnuts simmered in their inner skins.To peel the chestnuts, check out the butter knife method. Whether you are storing the chestnuts for a short or long period, store in the syrup. Recipe by Hakuundou