Taste of Fall, Kuri Kinton (Chestnut Paste)

Taste of Fall, Kuri Kinton (Chestnut Paste)

Let's eat a bunch of expensive Japanese confectionery shop kuri kinton (chestnut paste), homemade! It has a classy sweetness and a taste that can't be beat, even by a Japanese confectionery shop!


Boiled chestnuts
350 g without the shells
70 g
2 tablespoons


1. Boil the chestnuts in a pressure cooker.
2. While the chestnuts are still hot, cut in half with a knife and scoop out the insides with a spoon.
3. I smashed them with a masher, but they didn't get that smashed, so I thought of putting them in a food processor, but ended up using a blender.
4. Mix with the sugar (1/5 of the chestnut amount) and honey in a pot over low heat.
5. Put saran wrap on a scale and measure out 20 g (or any size you like) of the mixture.
6. Wrap up in the saran wrap and you're done.

Story Behind this Recipe

I received a bunch of chestnuts, so I gave this a shot. It was unexpectedly easy and I made a classy Japanese confectionery.