Kurinoshibukawani 栗の渋皮煮

History and Origins

In Tokyo, Japan, there is a top-class source of rice in Saitama Prefecture, with brands such as "Maron the River" and "Sun-Halron" that are characterized by a quick rise of the scabs like sweet pepper. When autumn comes and harvest season, many people come to Japan's direct sales establishments in Tokyo. They say that many varieties of grapes are harvested in Japan, and many customers specify and buy them to make a dish with all kinds of features. "Sustain of the Snee" is passed on as a luxury dish eaten by festivals and celebrations rather than by a dish that was normally made widely, since it used to be so expensive and valuable.

When It Is Eaten

Since the cooking process of boiling and boiling the fire over and over again, it takes time and effort to prepare a large amount of it during the harvest, and then freezes and eats naturally during the winter. I often make them at festival and celebration.

How It Is Eaten

I only wear a stamen skin so I don't get a scratch on the scythe. Put water and cucumber in the pot, put it on fire, and add a soda soda. If you boil, you weaken the fire. When the water in the pot turns black, it will boil and water and boil for another ten minutes, then boil again for 15 minutes. When the silkworms get soft, take them to water and carefully remove hard muscles and feathers from the surface with your fingertips. Put the water in the pot, add sugar, paper cover, and cook for 20 minutes.

Recipe — Serves 4

Ingredients

• 1 kg chestnuts (できれば大きい実がよい)
• 1 tbsp baking soda
• 450 g sugar
• 1 tsp salt

Method

1. To make the skin smooth, the silkworms are kept in water for half a day. Or if you put it in hot water, it'll be easy. I'm careful because if I hurt the crescendo, it will boil later.
2. I only scratch the scabs so I don't want to hurt them.
3. Put enough water in a pot with a bowl full of garlic, add soda, and cook it in a medium fire for ten minutes. It's a very simple process.
4. With bamboo and soft toothbrushes, we wash the silky muscles of the silkworms, one grain at a time.
5. I'll boil the water in the same bowl and boil it four or five times in five minutes.
6. Put enough water in the pot to make it boil, put a third of the sugar in it, and cook it for ten minutes. I repeat this three times, add salt at the end, and then put it down from the fire and take one out of the fire.

Dish data: Ministry of Agriculture, Forestry and Fisheries (MAFF), “Uchi no Kyodo Ryori” (Our Regional Cuisines) database, used under the Public Data License (PDL1.0); translated and adapted from the Japanese original.