How to Make Kuri Gohan (Chestnut Rice)

Kuri gohan is a seasonal Japanese dish made with chestnuts harvested in autumn. This simple rice dish is steamed with peeled chestnuts and seasoned with salt, carrying a natural sweetness that allows us to fully enjoy the blessings of autumn.

They are rich in complex carbohydrates and dietary fiber, which support energy and digestion. They also contain vitamin C, which is unique among nuts, and provide vitamin B, which supports energy metabolism.

Chestnuts have a subtle sweetness with a slightly nutty undertone and an excellent aroma that lingers. They can be enjoyed roasted, boiled, or steamed, and their texture and taste are similar to sweet potatoes, especially when cooked. Raw chestnuts are firm and crunchy, but once cooked, they become soft with a slight flakiness.

There is a theory that chestnuts have existed in Japan since the Jomon era. Since then, they have been an important food for Japanese people, as they contain good nutrition. During the Nara and Heian eras, chestnuts were considered a high-status food and were served to nobles as offerings. At that time, chestnuts were even more expensive than rice.

In the Sengoku era, people began preserving chestnuts by drying them, creating a type called “kachi kuri.” The word “kachi” means “victory,” which reminded Samurai of success in battle, and chestnuts were believed to be a lucky charm.
Today, chestnuts are used in various dishes like mont blanc, marron glacé, kuri kinton, and more, delighting many Japanese people as a food to enjoy during the autumn season.

Kuri Gohan is a simple dish, much like regular steamed rice. It is neither too salty nor too sweet, so it pairs well with dishes that have a salty and strong flavor.

For an autumn meal, sanma no shioyaki (grilled sanma) and miso soup with mushrooms are a great combination. Additionally, teriyaki chicken and saba no misoni are excellent choices as main dishes.