Thursday, December 23, 2010

Halfu Hapa Kuri Winter


Chestnuts are normally an late autumn treat in Japan.  Kurigohan is a simple dish made with boiled chestnuts and rice.  To celebrate the end of Autumn and the beginnings of Winter, in my half/half way, I wanted to have something traditional, but with a twist.  So instead I made Roasted Chestnut Wild Rice.  There are many recipes for kurigohan.  Make wild rice substituting some of the water with 3 T. of mirin or sake or add apple cider.  It must be sweet.  Remember this is a comfort treat!  Add roasted chestnuts after rice is cooked.  Remember to serve it in the best handmade ceramic bowl you own or cherish. It will taste even sweeter.......





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