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Home » Recipes » Side Dishes

Kuri no Kanroni (Chestnuts Simmered in Sugar Syrup)

Published: Oct 13, 2022 · Modified: Nov 3, 2023 by Ryo Hikita · Leave a Comment

The vibrant yellow of Kuri no Kanroni, a sweet Japanese dish made from chestnuts, catches one's eye. The delicate balance between the chestnut flavor and the sweetness of sugar creates a gentle taste that spreads throughout the mouth.

Step-by-Step Recipe
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Recipe Card

kuri no kanroni
Jump to:
  • What is Kuri no Kanroni?
  • The source of bright yellow
  • Preparation of whole chestnuts
  • Ingredients
  • Step-by-step instructions
  • Tips on how to make
  • Recipe Card

What is Kuri no Kanroni?

Kuri no Kanroni is a Japanese sweet dish made by simmering peeled chestnuts in sugar syrup. Kuri means chestnuts, no indicates possession (modifying the word following it), and Kanroni refers to fruits simmered in sugar syrup.

The beautiful golden color of this dish is believed to bring good luck, and in Japan, it's often enjoyed during celebratory occasions like New Year's. It's also a familiar ingredient in Japanese confections, such as Kuri Kinton (mashed sweet potatoes with candied chestnuts) and Kuri Yokan (Japanese red bean jelly with chestnut).

kuri no kanroni

The source of bright yellow

Chestnuts have a yellowish color, but achieving the vibrant yellow of kuri no kanroni isn't possible with chestnuts alone. To attain this color, gardenia pods are necessary. Gardenia pods act as a natural dye for coloring, and when simmered with chestnuts, they turn the chestnuts a brilliant yellow.

Can you find gardenia pods in your local area? If not, you can still prepare this dish without them. Although it won't achieve the vivid yellow color, the flavor remains unchanged. In Japan as well, it's common to prepare this dish without using gardenia pods.

gardenia pods

Preparation of whole chestnuts

When preparing chestnut rice using whole chestnuts, there are three essential steps: peeling the outer shells, removing the inner skins, and eliminating the harsh aftertaste. Therefore, if you're planning to use a large quantity all at once, it's important to keep in mind that a significant amount of time and effort will be required.

If you opt for commercially available peeled chestnuts, you can skip all of these steps. Nevertheless, I still recommend using whole chestnuts, as they offer a superior flavor.

kuri no kanroni

Ingredients

Servings: 4

  • 1 lb (450g) whole chestnuts (When using peeled chestnuts, adjust the quantity of whole chestnuts to 70%.)
  • 1 dried gardenia pod
  • 1 ½ cups (360ml) water (for step 5)
  • 6.2 oz. (175g) sugar

Step-by-step instructions

🕒 Total 14 hrs 50 mins

If you are using peeled chestnuts, start from step 4.

kuri no kanroni_instruction-1

Step 1
Soak the whole chestnuts in water for at least 1 hour, or in warm water at around 122°F (50°C) for 20 minutes.


kuri no kanroni_instruction-2

Step 2
Cut off the bottom part of the chestnuts and peel the outer shells.


kuri no kanroni_instruction-3

Step 3
Remove the inner skins of the chestnuts thoroughly with a knife. Fill a bowl with water and put the peeled chestnuts in it. Let the chestnuts soak in the water for 30 minutes, changing the water when it becomes cloudy.


kuri no kanroni_instruction-4

Step 4
Crack the gardenia pod using a knife handle or pliers. Put water (not included in the recipe) in a pot and bring it to a boil. Once it comes to a boil, add the peeled chestnuts and the cracked gardenia pod. Keep simmering over low heat for 15 minutes.


kuri no kanroni_instruction-5

Step 5
Remove the simmered chestnuts and transfer them to another pot, taking care not to crack them. Add water (amount indicated in the recipe) and sugar to the pot with the chestnuts, and bring it to a boil. Once it's boiling, let it simmer over low heat for 20 minutes.


kuri no kanroni_instruction-6

Step 6
Turn off the heat and transfer the chestnuts, along with their syrup, to a storage container. Once the residual heat has dissipated, put them in the refrigerator for at least half a day.


To Store

If the container has been sterilized and the chestnuts are soaked in syrup, you can store kuri no kanroni in the refrigerator for about 3 months.

Tips on how to make

  • Soak the whole chestnuts in water or hot water. This process helps to soften the outer shells, making them easier to peel.
  • Remove the inner skins of the chestnuts thoroughly. By doing this, you will prevent them from appearing darker after cooking.
  • Soak the peeled chestnuts in a bowl of water. This will remove any harsh aftertaste from the chestnuts. If the water becomes cloudy, replace it.
  • Simmer the chestnuts over low heat. Boiling over high heat might cause the chestnuts to move in the pot and crack.

Recipe Card

kuri no kanroni

Kuri no Kanroni (Chestnuts Simmered in Sugar Syrup)

5 from 1 vote
The vibrant yellow of Kuri no Kanroni, a sweet Japanese dish made from chestnuts, catches one's eye. The delicate balance between the chestnut flavor and the sweetness of sugar creates a gentle taste that spreads throughout the mouth.
Print Recipe Pin Recipe
Prep Time 40 minutes mins
Cook Time 40 minutes mins
Resting Time 13 hours hrs 30 minutes mins
Total Time 14 hours hrs 50 minutes mins
Servings: 4

Ingredients
  

  • 1 lb (450g) whole chestnuts (When using peeled chestnuts, adjust the quantity of whole chestnuts to 70%.)
  • 1 dried gardenia pod
  • 1 ½ cups (360ml) water (for step 5)
  • 6.2 oz. (175g) sugar

Instructions

  • Soak the whole chestnuts in water for at least 1 hour, or in warm water at around 122°F (50°C) for 20 minutes.
  • Cut off the bottom part of the chestnuts and peel the outer shells.
  • Remove the inner skins of the chestnuts thoroughly with a knife. Fill a bowl with water and put the peeled chestnuts in it. Let the chestnuts soak in the water for 30 minutes, changing the water when it becomes cloudy.
  • Crack the gardenia pod using a knife handle or pliers. Put water (not included in the recipe) in a pot and bring it to a boil. Once it comes to a boil, add the peeled chestnuts and the cracked gardenia pod. Keep simmering over low heat for 15 minutes.
  • Remove the simmered chestnuts and transfer them to another pot, taking care not to crack them. Add water (amount indicated in the recipe) and sugar to the pot with the chestnuts, and bring it to a boil. Once it's boiling, let it simmer over low heat for 20 minutes.
  • Turn off the heat and transfer the chestnuts, along with their syrup, to a storage container. Once the residual heat has dissipated, put them in the refrigerator for at least half a day.

Notes

  • If you are using peeled chestnuts, start from step 4.
  • If the container has been sterilized and the chestnuts are soaked in syrup, you can store kuri no kanroni in the refrigerator for about 3 months.
  • The listed calorie count is based on the assumption that all of the syrup is consumed. The calorie content of kuri no kanroni alone is 190 calories per serving.
Calories: 353
Author: Ryo Hikita (UmamiPot)
Cuisine: Japanese
Category: Side Dishes, Traditional, Vegan
Keyword: chestnut, gardenia pod
Enjoyed this recipe?I would be happy if you could share it with your friends.

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Konnichiwa(Hi)! I'm Ryo. I'm Japanese and a devoted food enthusiast as well as a culinary researcher living in Osaka, Japan. I’d like to share with you authentic and healthy Japanese recipes that are actually eaten in Japan.

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