Kuri (Chestnuts): A Japanese Fall Favorite

Chestnuts, or kuri in Japanese, are a symbol of fall in Japan. With their gentle sweetness and cozy aroma, they’re delicious when roasted, cooked with rice, or made into desserts. In this post, I’ll share my favorite way to enjoy this beloved autumn treat!

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What Is Kuri?

In Japan, chestnuts are a popular fall ingredient, just like sweet potatoes and kabocha. Kuri (Japanese chestnuts) are large, mildly sweet, and have a soft, starchy texture. They have been enjoyed in Japan for thousands of years, dating back to the Jomon period, about 12,000 years ago!

Chestnuts are covered with two layers: a firm outer shell and a thin inner skin with a slight bitterness. Depending on the recipe, you can peel the chestnuts before cooking or cook them with the skins on and peel them before eating.

The Simple Way to Enjoy Kuri

One of the easiest (and my personal favorite) ways to enjoy chestnuts is by boiling them. Peeling the tough outer shell can be the most challenging part of preparing chestnuts, but boiling them first makes it much easier to peel and enjoy.

Using a pressure cooker makes the process simpler and faster! Here’s how to do it:

Soak the chestnuts in water for approximately 30 minutes.
Make a small cut on each chestnut (this prevents them from bursting while cooking).
Add the chestnuts and water to the pressure cooker and cook for 10 minutes once it reaches pressure.
Let them cool slightly, then peel by hand, or cut in half and scoop out the flesh with a spoon.

The result is a sweet, naturally delicious snack! If you spot kuri at your local store, give it a try. It’s one of Japan’s best fall treats!