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Japanese chestnut, roasted, shelled but with their underskin. Re-roast them a little.

Add handful of kuri to a go (a cup of 280 ml) of genmai (brown rice), the normal amount of water, 2 tbs of mirin, a wedge of kombu seaweed, a chili. Switch the “takikomi program” on.
If you don’t have a rice-cooker with brown rice programs, cook it in a small terracotta or cast-iron pot. For water, use 1,5 times the volume of rice. Bring to a boil, then cook it slowly, with the lid on.

Kuri 1 : Roast Japanese chesnuts…

Kuri 3, the sweet

Kuri 4, Creme Mont-Blanc, parfum marron

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