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Kuri Kinton


It's mashed sweet potato with sweet chestnuts (kuri).


  • 1 lb satsumaimo sweet potatoes, peeled and cut into 1/2 inch thick slices
  • 1 jar of kuri-no-kanroni (simmered sweet chestnuts in syrup), 8-12 pieces of chestnuts in syrup
  • 1 1/2 cup sugar
  • 1 Tbsp mirin
  • optional: 2 dried kuchinashi-no-mi (Cape jasmine seeds), cracked in half, and wrapped in a gauze cloth


Soak satsumaimo slices in water for about 15 minutes and drain. Put satsumaimo in a deep pot and pour enough water to cover them. If available, wrap crushed kuchinashi-no-mi in a sheet of gauze and put it in the pot. Bring it to a boil on high heat. Turn down the heat to medium and simmer until satsumaimo is softened. Drain and remove kuchinashi-no-mi. Put a strainer over a medium pan and mash boiled satsumaimo through the strainer with a spatula. Add sugar in mashed satsumaimo and stir well on low heat. Add about 1/4 cup of syrup and stir well. Further, add mirin and simmer until smooth. Add kuri chestnuts and cook until heated through.

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