Japanese home cooking is seasonal cooking. Many of the dishes you’ll see in the blog now that the year is drawing to a close are things I wouldn’t think to make in spring or summer. Kurigohan is a case in point: a flavored rice dish that takes advantage of the bountiful chestnut harvest we get around this time of year, this is definitely my favorite way to eat chestnuts. It’s also a highly prized dish often served to honored guests.
It’s pretty easy to make kurigohan, but you do need to plan a little bit ahead: like all rice dishes, the rice needs to soak for a while before cooking. And to make the chestnuts keep a nice, vivid color, I recommend a little kitchen trick that, while not at all hard, does involve you starting to cook at least four hours ahead of serving time.