How to Make Kuri no ShibukawaniChestnuts Simmered in Their Inner Skins

Kuri no shibukawani are chestnuts simmered in syrup with their thin inner skins (shibukawa) left on. The skin turns a deep, glossy brown and gives them a rich, almost marron glacé-like flavor.

It takes time, but the steps aren’t difficult. The key is to work carefully, one chestnut at a time, without tearing the inner skin.

When to make	September–October
Time	3–4 hours (boiling and draining 5 times)
Storage	Fridge

Ingredients

• 300 g (10½ oz) chestnuts (270 g / 9½ oz peeled)
• 100 g (½ cup) kibi sugar (Japanese raw cane sugar; light brown sugar works too)
• 3 tsp baking soda
• 2 tsp brandy (optional)

We kept the sugar low this time, at 100 g. Usually it’s 50–60% of the weight of the peeled chestnuts.

How to make shibukawani

Here are the steps. Adjust the number of boilings as you go, depending on how the chestnuts look.

1. Peel off the hard outer shell
2. Boil with baking soda (3 times)
3. Boil without baking soda (2 times)
4. Clean the surface of the chestnuts
5. Simmer with sugar
6. Done

Peel off the outer shell

Soak the chestnuts in hot water at about 50°C (120°F) for 30 minutes to soften the shells.

Insert the heel of a knife shallowly into the flat bottom of the chestnut and peel off the hard outer shell.

The key is to work slowly and carefully so you don’t damage the inner skin. If it tears, the chestnut will fall apart while cooking.

Boil with baking soda (3 times)

To remove the bitterness of the inner skin, boil the chestnuts with baking soda and drain. Repeat this three times.

Bring plenty of water to a boil in a pot and dissolve 1 tsp of baking soda.

Add the chestnuts and boil gently for 10 minutes.

Skim off any scum that appears. Pour off the water, and repeat.

Boiling water in a kettle or another pot while the chestnuts cook saves time.

Boil without baking soda (2 times)

Once the bitterness is out, boil twice more without baking soda, gently, for 10 minutes each.

It’s ready when the water is a pale, clear wine color.

Pour off the hot water while adding cold water, until the chestnuts are cool enough to touch. Don’t pour water directly onto the chestnuts.

Take out any chestnuts whose inner skin has torn; they’ll fall apart.

Clean the surface

Remove the fibers and thick veins on the surface with a bamboo skewer. Work gently so the inner skin doesn’t tear.

After cleaning. Handling them too much can tear the skin, so don’t overdo it.

Simmer with sugar

Add water to just cover the chestnuts, add half the sugar, and set over low heat.

When it boils, add the rest of the sugar and skim off any scum.

Cover with a drop lid of parchment paper and simmer gently over low heat for 20 minutes.

After 20 minutes. Take the pot off the heat and let it cool so the flavor soaks in.

Once cool, add brandy if you like.

Move to a storage container and keep in the fridge.

Done

Rich, delicious chestnut shibukawani. You put time into them, so savor them slowly, one at a time.