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