Authentic Kuri-Kinton (Chestnut Paste)
Authentic Kuri-Kinton (Chestnut Paste)

Hey everyone, I hope you are having an amazing day today. Today, I will show you a way to make a special dish, authentic kuri-kinton (chestnut paste). It is one of my favorites. This time, I will make it a bit unique. This will be really delicious.

Authentic Kuri-Kinton (Chestnut Paste) is one of the most favored of recent trending meals in the world. It is simple, it is quick, it tastes delicious. It’s appreciated by millions daily. Authentic Kuri-Kinton (Chestnut Paste) is something that I’ve loved my whole life. They’re fine and they look fantastic.

Using the inner pad of your hand, lightly press the base of the wrapped chestnut paste to make a slight depression–a trademark of the authentic chestnut paste confection. Kuri Kinton is sweet chestnuts mixed in mashed sweet potatoes. It is a part of Osechi Ryori, the traditional Japanese new year feast. There are a lot of kinds of dishes for Osechi Ryori, and Kuri Kinton is one of the most popular dishes for kids as it is sweet like a dessert.

To get started with this particular recipe, we must prepare a few components. You can cook authentic kuri-kinton (chestnut paste) using 3 ingredients and 13 steps. Here is how you cook that.

The ingredients needed to make Authentic Kuri-Kinton (Chestnut Paste):
  1. Get 50 Raw chestnuts
  2. Prepare 150 grams Refined white sugar
  3. Make ready 1 pinch Salt

Typically Japanese sweet potato is cooked with cape Jasmine fruit (Kuchinashi-no-mi) for bright golden colour, then mashed with chestnuts. "Kuri" means chestnut. The meaning of "kinton" is too complicated to explain in a couple of sentences. Basically, "kinton" is a food brings good luck and fortune. Over the years, I came up with a recipe which is not a traditional way of making but healthier.

Steps to make Authentic Kuri-Kinton (Chestnut Paste):
  1. Put the raw chestnuts in a deep pot, cover in water, and let them simmer for about 40 minutes. Turn off the heat, then set them aside to cool while still soaking in the water (for about 4 hours).
  2. Drain the cooled chestnuts, and cut them into halves.
  3. Scoop out the insides with a spoon. This should make close to 640 g.
  4. I recommend using a narrow spoon as shown in the photo.
  5. Blend the chestnut flesh in a food processor for 20-30 seconds. (Since my food processor is small, I divide it up into 3-4 batches.)
  6. Combine the processed chestnut flesh with sugar and salt in a pan (I recommend using a Teflon-coated one), and cook over medium heat.
  7. Use a spatula (preferably a wooden one) to mix. The further down the spatula your grip is, the easier it is to work the paste.
  8. Be sure to keep an eye on the pot to make sure it doesn't burn. Once the sugar melts and the chestnut becomes dough-like, remove from heat, and transfer to a tray.
  9. You can also eat the crisp remains that are stuck to the pan. While it is still hot, it should peel off easily. It has a nice fragrance and a crisp texture. This is the delight of only a select few.
  10. When cooling off the chestnut paste, do not wrap it in plastic wrap. If you cover it, it will become moist and pasty.
  11. After it cools down completely, wrap about 30 g of the chestnut paste in the center of a tightly wringed-out damp cheese cloth, and twist the mouth closed as shown.
  12. Using the inner pad of your hand, lightly press the base of the wrapped chestnut paste to make a slight depression–a trademark of the authentic chestnut paste confection.
  13. But, of course, for those who find it troublesome to form them this way, go ahead and just roll them into a ball. Aren't they the cutest?

Basically, "kinton" is a food brings good luck and fortune. Over the years, I came up with a recipe which is not a traditional way of making but healthier. Kuri kinton is a heavenly dish made from candied chestnuts and mashed Japanese sweet potatoes mixed with the syrup from the candied chestnuts. It's my favorite part of the Japanese New Year food lineup. Kuri kinton is a beautiful golden color, the symbol of wealth.

So that’s going to wrap it up for this special food authentic kuri-kinton (chestnut paste) recipe. Thank you very much for reading. I am confident you will make this at home. There is gonna be interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!