Hello everyone,
I’m Ishibashi from Choya Kyoto.
The mornings and evenings are growing colder—how are you spending this season?
Today, I’d like to share a heartwarming seasonal sweet: Chestnut Kinton with Infused Ume, made using the ume fruit left after steeping.
It’s a simple, natural dessert made with only chestnuts, ume, and sugar.
【Recipe】（Makes 3 pieces / Cooking time: 90 minutes）
- 6 chestnuts
- Sugar (30% of the chestnut weight)
- 3 infused ume
1.Boil the chestnuts for 45 minutes.
2.While boiling, remove the pits from the ume and chop the flesh.
3.Once boiled, cut the chestnuts in half.
4.Scoop out the chestnut flesh with a spoon (avoid removing the inner skin).
5.Mash through a sieve.
Tip: You can skip this step, but sieving makes the texture smoother.
6.Weigh the chestnut flesh and measure sugar equal to 30% of its weight.
7.Mix the sugar into the chestnuts and heat over medium, stirring until the sugar dissolves. Avoid burning. The mixture will gradually become moist.
8.Once crumbly, remove from heat and mix in the chopped ume.
9.Place 40g of the chestnut paste onto plastic wrap in a small bowl.
10.Twist tightly to remove air and shape into a ball, pinching the tip to finish.
Tip: It’s easier to shape while the mixture is still warm.
Once cooled and set, you’ll have Ume Chestnut Kinton—a treat with the gentle sweetness of chestnuts and the refreshing tang of ume.
Enjoy together with a cup of hot green tea mixed with ume syrup.