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Kuri Gohan(=Chestnut rice) ｜ Our Regional Cuisines

  • Kyoto Prefecture

    Kuri Gohan(=Chestnut rice)

Kuri Gohan(=Chestnut rice)

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  • Kuri Gohan(=Chestnut rice)
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  • Kuri Gohan(=Chestnut rice)
    DOWNLOAD
  • Kuri Gohan(=Chestnut rice)

    Image Source : Kyoto Prefecture Life Research Group Connection Council

  • Main lore areas

    Chutan Region, Nantan Region

  • Main ingredients used

    Chestnuts, Rice

  • History/origin/related events

    One of Kyoto's specialties is the "Tamba Kuri (chestnut)" harvested in the Tamba region. "Tamba Kuri" does not refer to a specific variety but rather to chestnuts grown in the Tamba region. The history of these large and sweet chestnuts dates back to ancient times, with the name "Tamba Kuri" mentioned in the "Engishiki (set of ancient Japanese governmental regulations)." They were consumed among the nobility from around the Heian period. Even during the Edo period, they were highly valued and presented as offerings to the shogunate and imperial court.
    The Tamba Kuri continues to be recognized nationally as a branded chestnut. The Tamba region, surrounded by mountains and forming a basin, experiences significant temperature differences between day and night. The presence of rivers flowing through the mountains and fertile soil contribute to ideal conditions for enhancing the sweetness of crops, including chestnuts. In the Tamba region, various cooking methods have been employed for chestnuts, such as boiled, roasted, and candied chestnuts, enjoyed since ancient times. "Kuri Gohan" (chestnut rice) is also a beloved way to savor chestnuts. This dish involves adding "Tamba Kuri" to rice seasoned with a bit of salt, highlighting the sweetness of the chestnuts and making it an essential autumn specialty.

  • Opportunities and times of eating habits

    As autumn arrives and chestnuts begin to line the shelves, every household makes this dish. Chestnuts have a short freshness period, and their flavor starts to decline soon after falling from the tree, making immediate cooking essential. Therefore, "Kuri Gohan" made with fresh chestnuts can be considered a seasonal specialty available only in autumn.

  • How to eat

    Cook rice, salt, and chestnuts in a rice cooker. Use approximately one teaspoon of salt per one cup of rice. Adding a touch of salt enhances the sweetness of the chestnuts. Some variations include using glutinous rice to create a sticky chestnut rice. For the chestnuts, peel off the outer shell and inner skins , then soak them in water, changing the water until it becomes clear. Properly conducting this pre-treatment can significantly affect the final taste and quality of "Kuri Gohan."

  • Efforts for Preservation and Succession

    (Overview of the people who have passed down the tradition, preservation groups, use of SNS, modern efforts such as commercialization, etc.)
    As autumn arrives and chestnuts become available, households start preparing chestnut dishes with each family having its unique flavors and methods, often passed down through generations. Chestnut delicacies are not only enjoyed in homes but also served in school lunches and available at roadside stations (roadside farmar's market stop), supermarkets, and restaurants. Furthermore, during the harvest season, various areas in the prefecture host "Kuri Matsuri" (chestnut festivals), providing opportunities to fully savor "Tamba Kuri."

RECIPE

Ingredients (6 servings)

  • Rice 3 cups
  • Peeled chestnut 15
  • Kombu(=kelp) 5cm square
  • Sake 3 tbsp.
  • Salt 1 1／2 tsp.
  • Water 3 1／3 cups
  • Black sesame seeds A little

How to cook

  • 1. After peeling off the outer shells and inner skins from the chestnuts, immediately soak them in water, changing the water until it becomes clear.

  • 2. Wash rice and drain in a colander 30 minutes before cooking.

  • 3. Combine rice, water, kombu for dashi, salt, and sake. Add peeled chestnuts and cook.

  • 4. When it's finished, serve it in a dish and sprinkle black sesame seeds on top.

provider : Tamba Fukuchama! Mom's Home Cooking" (Fukuchiyama City Rural Women's Council)

Recipes vary depending on the region and home.

Contact

Food Cultures Office, Overseas Market Development and Food Cultures Division, Food Industry Affairs Bureau, Ministry of Agriculture, Forestry and Fisheries

Tel:+81-3-3502-5516

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