Gifu Kuri-Kinton — Chestnut Sweets

Yield: about 30 sweets. Boil the chestnuts until tender, open while still warm and scoop out the flesh. Carefully remove any sprouting or darkened parts.

Mix the chestnut flesh with the sugar and salt and warm in the microwave until combined. Transfer to a thick-bottomed pan and knead over low heat until smooth, with only slight coloring.

Shape into a log using food wrap, unwrap and cut into approximately 30 g portions. Round each portion, then twist gently in a damp clean cloth to form the traditional chestnut shape.