Tag Archives: chestnut

Japanese New Years Food: Chestnut and Sweet Potato Recipe

Kuri-kinton is a Japanese sweet dish made of pureed sweet potatoes and boiled chestnuts.  It is traditionally eaten at New Years and symbolizes wealth perhaps because of its gold color. This year I decided to add sweetened pureed white bean for more variety.  I then made the puree into a hershey-kiss like shape. This technique of twisting and shaping wagashi (traditional Japanese sweets) is known as “chakin-shibori”.

I also used maple syrup as a sweetener rather than white sugar to try to make the recipe a little bit more healthy.

While it may not be the most traditional style of making kuri-kinton it certainly was delicious.  I used the left overs from the sweet potato and chestnut chakin-shibori and put it in a ramekin to make a more traditional kuri-kinton.

But today I will share a recipe for the less traditional style.


2 large sweet potatoes (boiled and mashed)

8-10 chestnuts (partially mashed)

1 cup of sweetened white bean paste

maple syrup


1. mix mashed sweet potatoes and chestnuts and sweeten with maple syrup (to taste)

2. have the two mixtures (a. sweetened sweet potatoes and chestnuts and b. sweeter white bean paste) ready and using a muslin cloth or plastic wrap, place 1/2 of a tablespoon of each mixture to the center of the cloth. You do not need to mix these two different mixtures as they look more interesting when their colors are kept separate.

3. wrap the cloth around the mixture and tighten it at the top by twisting it.  Remove from cloth and place your wagashi on a serving dish.  Repeat until you have used all of the mixture.

**You can be creative by making some plain white bean wagashi, some sweet potato and chestnut wagashi and some combinations of the two.  You can also making indentations and interesting shapes on your wagashi by using a toothpick and pressing into the wagashi.


Osechi-Ryori Completed!


After much preparation we finally finished making all of the dishes that we wanted to have in our osechi-ryori.

This year we made kobumaki (carrot, fried tofu, and burdock root wrapped in kelp), kuromame (black soybeans simmered in a sweet and savory sauce made from soy sauce and sugar), shio-koji Tai (red snapper marinated in shio-koji), dattemake (a sweet Japanese rolled omelet made with fish cake and egg), chikuzen-ni (assorted vegetables braised in a sweet and savory stock), namasu (shredded daikon and carrot in a sweet and sour vinegar sauce), tataki gobo (burdock root with sesame sauce), o-zoni (a soup made with stock taken from bonito and kelp) and kuri-kinton (sweet potato and chestnut dessert).

Over the next few days I will be sharing the recipes for these tasty dishes!

Peko's Country Kitchen

Vegan Sweets and Treats

Bronte Brooklyn

An Australian (eating, drinking + living the good life) in New York City

Big Little Farm

Kingston, NY



Mastering the Art of Paleo Cooking

My Drama Tea

My Cup of Tea


Japanese Variety Shows, Dramas, and Pop Music


Setsuko Pastry Talk


Just another site

An Ode To Mung Beans

Mung beans are amazing, but I am here to show you that there is more to vegan cooking than tasty little legumes!

Organic Food Incubator

Solutions for small food and beverage manufacturers

Vegan. Gluten Free. Lactose Free. Sugar Free. Saying "NO" to Pharmaceutical Meds. Low Glycemic. Lovin' On - Ayurveda. Herbcraft. Fashion. Music. Art & The Good Life.

Shiny Happy*People

living, loving, and giving in the city

One Blog to Unite Them All - Vegan Bloggers Unite!

the SKINny girl

living with eczema, allergies and other skin issues


Farming, feasting and frolicking around the world

Brooklyn Alewife

a record of home brewing experiments