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

**Cuisine Name**: Kuri no Shibukawani (candied chestnuts with inner skin.)

**Region**: Our Regional Cuisines

## Main Lore Areas
Hidaka city

## Main Ingredients Used
chestnuts

## History, Origin, and Related Events
Hidaka City is a renowned chestnut producing area in Saitama Prefecture that cultivates a variety of brand-name chestnuts, such as “Koraigawa Marron” weighing over 30 grams, and “Hidaka Poron” known for its easily peeled off, astringent skin. During autumn, many people flock to Hidaka City's direct sales centers to purchase chestnuts and their processed products. Customers can choose from various chestnut varieties and buy the ones that best suit their dish. One dish that stands out is “Kuri no Shibukawani (candied chestnuts with inner skin.)”, a luxurious meal that was traditionally served during festivals and celebrations because it required a lot of sugar, which was expensive and precious in the past.

## Opportunities and Times of Eating Habits
The cooking process of carefully peeling the skin of the chestnuts and boiling them over and over again is time-consuming and labor-intensive, so it is customary to make large quantities during the chestnut harvest season, freeze them, and eat them after thawing naturally during the winter. It is often made for festivals and celebrations.

## How to Eat
Peel only the outer shell so as not to damage the astringent skin of the chestnuts. Put water and chestnuts in a pot over heat, add baking soda, and boil. Bring to a boil, then reduce the heat. When the water in the pot turns black, remove the chestnuts from the water and boil for another 10 minutes, then remove the water again and boil for another 15 minutes. When the chestnuts are soft, take them out of the water and carefully remove any hard surface texture, and fluff with your fingertips. Put the boiled chestnuts and enough water to cover them in a pot, add sugar, cover with paper, and simmer for 20 to 30 minutes.

## Efforts for Preservation and Succession
(Outline of the traditions, the preservation society, social media use, modern approaches at commercialization)Commonly made at home.

## Ingredients
- Chestnuts (preferably large ones): 1 kg
- Baking soda: 1 tbsp.
- Sugar: 450g
- Salt: 1 tsp.

## Recipe
1. 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. 2. Only peel the outer shell, being careful not to damage the astringent skin.
3. 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. 4. Clean off all the chestnuts one by one, including the stringy and astringent hairs, using a bamboo skewer or a soft toothbrush.
5. 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. 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.

## Provider Information
provider : "JA Irumano Musashino Food Culture Promoter"

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