Kuri Kinton (Chestnut Paste)

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

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

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

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

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-

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

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 make kuri kinton in the microwave.You can also use plastic wrap to squeeze the paste to create pretty shapes! This recipe is based on a recipe from Shoko Murakami, a pioneer of microwave cooking in Japan. Recipe by Sakuragainoomoide

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

We make this every year for our New Year's feast.My father grows chestnuts and sweet potatoes, so I love to make candied chestnuts from scratch.I wrote this recipe so that in can be made using store-bought candied chestnuts.This is a traditional recipe, so I don't use food coloring.If the sweet potatoes are dry, then add in syrup from the candied chestnuts, or add more boiling broth (the syrup will also increase the sweetness).This will harden as it cools, so don't worry if it seems too loose.If you later fry the potato peelings and coat with honey, you'll have a simple yet delicious snack. Recipe by Momora

I got a lot of fresh chestnuts.I received advice from my college friend and culinary researcher Ayako Kamiya on what to do with them.It's best to no overboil in order to taste the chestnut flavor.With just light simmering, you can enjoy the texture.This is freezable.You can use gum syrup instead of sugar. Recipe by madamy

I don't like the store bought ones, so I personalize the sweetness and consistency of kuri kinton at home.Peel the sweet potatoes thickly to preserve their color.You can freeze this. I don't like to rush at the end of the year so I always make them before Christmas and freeze them. For easy-to-make amount. Recipe by Run

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

If I have any leftovers, I bake a cake and use this as a Mont Blanc style cream on top.In step 1, if you don't add any chestnut in sweet syrup paste, it will be regular kuri kinton.Please adjust the sugar to suit your taste.If you cook the puree down too much, it's going to get hard when it cools, so make sure not to do that.You do not have to add in the mirin and the sugar syrup. Recipe by ko-ko

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.

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

I receive a lot of chestnuts grown in my neighborhood each year, so I make chestnut kinton with them.When I give them to friends, they exclaim, "These are richer and more delicious than store-bought because they are freshly made. I love it that I can eat as much as I like ." They're very popular amongst my friends.Cooking the chestnuts in a pressure cooker concentrates their flavor and they become delicious.I used normal chestnuts grown in my neighborhood, but if you're using better quality chestnuts, reduce the sugar and taste as you make the paste. For abut 30 pieces. Recipe by chaccoco

This is a variation recipe using boiled chestnuts.I cut down on the sugar, but feel free to add more if you prefer.You can substitute heavy cream with milk! It'll result in a light chestnut paste.If you don't have a food processor, strain the mixture, or mix in a blender with some liquid to make it smooth. Recipe by Panko625

I wanted to hold on to my heavy cream to use for whipped cream and decorating, and I knew milk wouldn't be rich enough, so I figured I'd try making the paste with ice cream.This will be even easier if you use a food processor or blender. When shopping for ingredients, all you need to do is look at the net weight of the peeled chestnuts, and buy a tub of ice cream that weights half that. Recipe by Shiawasesemachiko

I made this for people who live in countries where it's difficult to buy koshi-an.Check out my video! Recipe by decocookie

I love this color combination, and I also make both the western sweet potato kinton and Japanese-style chestnut kinton.Add to bento or osechi, or give as an attractive present to make someone happy.You can either steam or microwave the sweet potatoes, but the water content will go down a bit so please adjust it with syrup.This will turn out pretty if you mix it smoothly in Step 2.Firm mixtures produce stark color contrast.Using the gardenia seed is optional, and you can use powdered purple sweet potato as well. For about 15 servings. Recipe by Momora

Chestnuts and sweet potatoes -- the bounties of autumn!I had a craving for sweet potato yokan, but wanted something different, so I added sweetened chestnuts and the result was amazing. A total success!Once the sweet potato cools down, it's hard to strain, so keep the potatoes warm under the plastic wrap, taking out only as much as you can strain. Straining the potatoes is tiresome and tedious, but the texture is completely different with this step, so keep at it.For the mold, you can line a bento box in plastic wrap and use it as a mold. For an easy-to-make amount. Recipe by yaburie

I received a lot of chestnuts so I came up with ways to use them up. This chestnut cream is simmered in milk, so it has a gentle flavour.If you simmer it well, it will have a firm finish. Depending on how you intend to use it, soften it with milk or heavy cream. Recipe by kazz72

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.

I wanted to make some desserts using vegetables!To keep it fluffy, don't over-mix!I like to add not just cinnamon, but vanilla essence and nuts (like walnuts).Of course, it's also delicious with normal carrots! Recipe by Ma-ch:9

I came across some bad chestnuts that tasted a bit too hard when simmered... I wanted to eat something nice so I turned them into a paste instead.Adjust the amount of syrup you use based on how much paste you want to make and the state of the simmered chestnuts. Recipe by Puru berry

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

There weren't any recipes for making proper shiro koshi-an without cutting corners on the Cookpad website yet.If the beans poke out of the water a bit in Step 3 they'll be OK, since you're just boiling them so that they peel easier.You can't make tsubu-an (chunky bean paste) with this method.Be sure to strain off the water properly in Step 9.Peeling the beans makes them easier to strain and makes the paste whiter. For 1 batch. Recipe by Natsu

The chestnuts were a bargain find.The first thing I thought of was chestnut rice.This rice is flavored lightly in order to enjoy the delicious natural taste of the chestnuts. Recipe by Mikoobachan

I got a lot of sweet potatoes from my child's kindergarten! This is a refreshing snack that you can easy a lot of! So, I figured I'd add apple to it.If you don't let the sweet potato slices cool after boiling them, they will dry out easily, so be careful. If you have time, baking the potatoes before mashing will make this sweeter!! Recipe by Teoburomin