Korean chestnuts are similar to Japanese cultivars, but Korea supplies mainly hand-cut chestnuts. The cutting process is labor intensive, and great importance is attached to the manner of cutting. The product is priced as first or second quality according to the cut. The Japanese have sent expert women cutters to Korea to train locals. All pellicle and outer skin surface is removed, leaving only white flesh.
Large chestnuts are preferred but pricing is by weight.
The annual supply for this type of cut chestnut is 15,000 tonnes. These are used mainly for marron glace and also in paste form for confectionery. The nut is then refrozen for export. For paste, the Japanese are very wary about preservatives used. Italian shelled chestnuts are shipped in 11 kg cartons.