| Category | Item |
|---|---|
| Restores | 6 (+0.4) |
| Eating time | 1.2s |
| Compost | 85% |
Chestnuts worked long with sugar and a pinch of salt into a sweet made of nothing else.
Obtaining
Usage
The nuts go in whole
The chestnuts go into the pot whole, just as they do for chestnut rice and chestnut okowa. Boiling and working the paste happen in the same pot, so the long time over the fire means a long wait.
Advancements
Satoyama Starred CookChallenge
Bring together one of every dish on the satoyama menu and receive the banner to hang by the door
Making it step by step
Each step shows one batch. Where recipes differ, the route with fewer processing steps is shown.
Process flowchart
Arrows connect each output to the matching ingredient in the next step. Scroll horizontally to explore wider diagrams.
In the real world
Kuri kinton belongs to the Tono district of Gifu, around Nakatsugawa. Boiled chestnuts are scooped out while hot, mixed with sugar and a little salt, and worked patiently in a heavy pot until they just catch, then twisted in a damp cloth into a small pointed shape. It has been made since the Edo period and appears in autumn. It is not the New Year kuri kinton, which is a sweet potato paste with candied chestnuts.
Differences in game
Peeling and removing the germ are omitted, so whole chestnuts go into the pot. Boiling and working the paste are combined into one heating step, and shaping with a cloth requires no separate action.
References and sources
- Kuri-kinton — Our Regional Cuisines — Recorded as a sweet of the Tono district around Nakatsugawa — mix boiled chestnuts with sugar and salt, work them in a heavy pot and twist them in a cloth.