Posted in Rural Life, tagged くりごはん, baking, baking in rice cooker, cake, chestnut and matcha cake, chestnut cake, chestnut rice, chestnuts, cooking, kuri gohan, matcha, matcha cake, rice, rice cooker, 栗ご飯 on 2009/09/14|
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And indeed, a battle it was.
My friends tease me for blogging/discussing food basically non-stop, but I think about food preparation A LOT these days. I want to experience the food of this country, and so I wind up buying bags of vegetables, nuts, and fruit that I have no idea how to prepare, then learn–and then I have all sorts of Iron Chef war stories to tell. Remember my post on edamame?
Well, chestnuts are in season right now, and what is more delicious than chestnut-flavored everything? I got some chestnut gelato from the local gelato place; I’m sure grocery stores that actually carry Kit Kats have chestnut-flavored Kit Kats right now. Fall is in the air, and it was time for GAIJIN CHEF: CHESTNUT BATTLE.

I found a simple recipe for chestnut rice in my bilingual cookbook and a recipe for matcha-chestnut cake in my rice-cooker cookbook, so I decided I was going to cook all my chestnuts and go crazy with the cookery.
First, how do you cook a chestnut? There are several methods, all of which are PAINFUL.
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