Kanako's Kitchen

Kurigohan: Savory Rice with Chestnuts

Posted in Recipe, rice by Kanako Noda on October 27, 2009

kurigohanJapanese 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.


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