Kuri no Shibukawani (candied chestnuts with inner skin.) ｜ Our Regional Cuisines

1. To make chestnuts easier to peel, soak them in water for about half a day or boil them. Be careful not to damage the astringent skin as it will collapse later.

2. Only peel the outer shell, being careful not to damage the astringent skin.

3. Put the peeled chestnuts in a pot, add enough water to cover them, and baking soda. Cook over medium heat for 10 minutes. When the water has turned black, drain off the chestnuts and replace them with fresh water to remove the scum.

4. Clean off all the chestnuts one by one, including the stringy and astringent hairs, using a bamboo skewer or a soft toothbrush.

5. Boil the chestnuts again in the same way as in step 3, discarding the boiling water after 5 to 6 minutes, and repeat 4 or 5 times to drain them.

6. In a pot, pour enough water to cover the chestnuts, add 1／3 of the sugar, and boil for 10 minutes. Repeat this step 3 times, add salt at the end, remove from heat, let cool, and take out one by one.