We received a lot of chestnuts, so I immediately made my favorite kuri kinto with them! It has no preservatives, so eat it up the day you make it!Last year, I boiled the chestnuts for 30 minutes, but this time I tried an hour! I think this made the chestnuts easier to handle! When I measured all the chestnuts we had, there was 1350g, so I apologize for the funny number! I added 10% sugar to make it easy to remember! It was perfect! Recipe by Memei

I make these every year.Adjust the sweetness to taste.Also adjust the consistency of the chestnut paste to taste, since it may vary depending on your food processor.For those who don't have a food processor, use a mortar and pestle instead.The baked crisp parts of the chestnut paste will become stale, so eat them up quickly. For about 23 dumplings. Recipe by Mahirogure

An aesthetically pleasing wagashi (Japanese traditional confectionery).Adjust the amount of syrup used from the candied chestnuts based on the sweetness of the sweet potatoes. Basically, if the potatoes are soft enough to easily form into shapes, then they're good to go.I didn't want to color them with gardenia seeds to preserve the mellow yellow color, but feel free to use it if you prefer. Recipe by Gubigubipuha-

It's fall. I was waiting for this season to come.I wanted to recreate the joy I felt when I had the kuri kinton from Ebisu-ya, a famous traditional confectionery store.I used to be able to afford it, but then the bubble economy burst...These homemade ones will keep for about 3 days.When I boiled the chestnuts, they were a little watery. They taste better and more floury if steamed.Just mash up the chestnuts; you can enjoy the texture of the chestnuts this way.If you can't get wasanbon-to sugar, use powdered sugar or beet sugar.Adjust the sweetness depending on how sweet the chestnuts are. For about 20 portions. Recipe by Misuke mama chan

The rule in our house is to eat the first chestnuts of the season simply by boiling them.I turned the leftover chestnuts into paste.It's so fun to think what I'm going to make with the paste.There is little syrup, so be careful not to burn it on the bottom in Step 3.If you have a dried gardenia fruit to add yellow color, add one at the syrup making stage.If you puree the paste in a food processor, a few little lumps will remain. If that bothers you or you plan to use it for something like Mont Blanc, I recommend passing the paste through a strainer. For about 400 g of paste. Recipe by Makunouchi

I had an urge to eat the simple, sweet kuri kinton that my grandmother used to cook when I was a child. I thought that if I used Annoh imo potatoes, which are known for being sweet, I wouldn't need to add sugar.Be sure to blend the potatoes while they are still hot, otherwise they become difficult to mash.Since everyone likes different consistencies to their kuri kinton, hold onto the potato boiling water and add as much as you like until it reaches your preferred softness. Recipe by Maki Kaoru

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.

Chestnuts simmered in their inner skins have a different texture than when simmered without. They're irresistible in their own way. The chestnuts are more versatile when made into a paste.Some chunks of the chestnuts will remain, so strain for a smooth texture. Recipe by Yukiline.

Making individual chakin-shaped kuri kinton (shaped with a a tea towel) is a pain, so I made my kuri kinton like this! Since it takes almost no time to make and it still looks good as you can see, I've been making it like this forever.You are actually supposed to use a gardenia seed and alum to make this, but this is a lazy version that doesn't use either of those. You don't have to chop the chestnuts; big whole chestnuts in sugar syrup are much more satisfying. As for sugared beans, if you use light green uguisu beans or white beans, the kinton will look pretty too. Recipe by Po-suke

This is the kinton that my mother would make every year. She used the syrup from candied chestnuts and a lot of sugar, but since it tastes good without the sugar, with just the sweetness of the syrup, this is how I have always made it. It is easy to make, so it is a recipe that you will want to add to your regular regimen.Even if it is troublesome, I recommend straining the potatoes because it will make it easier to incorporate the syrup and will make the texture smooth and delicious. Recipe by Pokuchan

I love the sight of chestnuts in their shells and wanted to reproduce them.You could use raw or honey soaked chestnuts.At Step 6, cover with a generous amount of somen noodles.At Step 9, when breaking the "outer layer," it's enough when you're able to remove the chestnut inside. Recipe by pe:wa

I used boiled chestnuts to make this paste, which you can use in a variety of desserts.Pass the paste through a sieve or use a food processor to make smooth.-Even so, there might still be some skin or fibers left. Recipe by cocoko