Pumpkin “kinton,” Mashed Pumpkin with Sweetened Chestnuts
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.
Pumpkin “kinton,” Mashed Pumpkin with Sweetened Chestnuts
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.
Cooking Instructions
- 1
Cut the pumpkin into bite-sized pieces and steam them. Remove the skin and mash.
- 2
Add sugar and mirin to the mashed pumpkin and stir it while heating.
- 3
Place on two chestnuts per serving.
*You can replace sugar with honey (IMPORTANT: Never give honey or foods that include honey to infants under 1 year old to reduce the risk of infant botulism)
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