This is a ‘Gelled Aduki Paste with Chestnuts’ using the chestnuts prepared for marron glacé. The chestnuts are more dense and soaked deeply in syrup which makes it a richer gelled aduki paste than the previous post on October 15th, athough the recipe is basically the same. same. マロングラッセ用に作った栗を使用した『栗蒸し羊羹』。 10月15日に投稿した『栗蒸し羊羹』の第２弾。 栗はマロングラッセ用の蜜度の高い栗を使用。 栗の甘さで食べる羊羹には小豆の砂糖は控えめにすると栗が一層引き立ちます。
Making ‘Marron Glacé’ used to be an yearly seasonal personal event of mine but over the years I was not able to do this every autumn with family events concentrating during the same timing.
This is a typical Japanese confectionery called ‘yokan’, a gelled aduki (red bean) paste. People who may not be familiar with ‘yokan’ – here is a link to a one of the most famous traditional maker of Japanese confectionery ‘Toyora’ which also represent the artistry of Japanese confectionery.
‘Chestnut rice’ is a signatory autumn dish, very popular among the Japanese. The dish itself is not difficult to make but the majority of housewife has seconds thoughts when thinking of peeling the chestnuts, a laborious and painstaking job.
It has become a irregular short summer and autumn has arrived unexpectedly early. Chestnuts are in season
Autumn seem early this year. The sizzling summer seem to have dissipated with this long autumn rain and here to notice the appearance of ‘chestnut’ here and there.