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

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

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

This is a quick and handy side dish with eggs!Variation: Add some ginger and red chilli to the sauce to taste. Add some hijiki or shirataki noodles along with the eggs into the aburaage.Increasing the heat at the end is important to allow the kinchaku to absorb the sauce! By evaporating the excess moisture and swirling the sauce pan, the abraage absorbs the sauce even more.This combination of seasonings is our family's ratio. Adjust the amounts of soy sauce and sugar to suit your own taste. Recipe by Satozu kitchen

I often have leftover aburaage, so I wanted to make a dish with it. Recipe by Kuchi

This is a side dish my mother used to make for me when I was little. Since I didn't like plain rice, my mom used to add egg yolk and broth, calling it "egg rice". I would eat it all. I thought of this lovely memory while I made this dish.For a deeply seasoned abura-age, simmer over low heat for 15 minutes. Recipe by Rabupanda

I received a bunch of chestnuts, so I gave this a shot. It was unexpectedly easy and I made a classy Japanese confectionery.The sugar is 20% of the chestnuts, but adjust as you prefer. Adjust the proportion of honey, too. The chestnut chunks are big if you just smash them, so I thought I should have put them in the food processor from the beginning. But, when I put them in a blender, some pieces flew out and it was kind of a problem. Recipe by Happy sarubobo

I modified a recipe that my mum taught me and used a food processor.For Step 1, if you peel the skin off the sweet potatoes thickly, the kinton will look better when it's done.For Step 3, the more broth that you add, the smoother the kinton will taste.For Step 4, for people who like a stickier kinton, add a larger amount of syrup and a smaller amount of sugar.For Step 5, the kinton will firm up as it cools so please don't cook it down too much. Recipe by Yuuyuu0221

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

I wanted to eat "Sweet's"sweet potato dorayaki, as well as chestnut-filled dorayaki, so I made dorayaki for the first time in years. This is such a comforting snack! The ones made with the usual tsubu-an (sweat beans) and gyuuhi (mochi dough) were terrific too.I like to blend honey into the doryaki pancake batter. The pancakes aren't that sweet. When cooking them, do it slowly over low heat. Wrap the finished pancakes to prevent them from drying out. For 10 6 cm [2.4 in] diameter pancakes. Recipe by Yukiline

One day, I had a lot of leftover kabocha squash skins after making potage and I thought it would be a waste to throw it away. I decided to try making an easy snack with it so I made the kabocha version of sweet potato sticks (kenpi).These sticks are best with thick pieces of skin.When boiling the sugar, add the fried kabocha squash slices as soon as it starts to brown. If you let the sugar heat for too long without the kabocha squash, the light brown candy sauce will turn into burnt caramel, so be careful. Recipe by yaburie