7:19 am - Sunday August 19, 2018

Kuri Kinton Recipe

Kuri kinton is mashed sweet potato with sweet chestnuts (kuri). It’s one of Japanese New Year’s food (osechi). Its golden yellow color symbolizes prosperity.


  • 1 lb. satsumaimo (sweet potatoes), peeled and cut into 1 inch thick slices
  • 1 jar of simmered sweet chestnuts in syrup (8-12 pieces of chestnuts)
  • 1 1/2 cup sugar
  • 1 Tbsp mirin
  • 2 kuchinashi-no-mi (Cape jasmine seeds)


Soak satsumaimo slices in water for about 15 minutes and drain. Wrap crushed kuchinashi-no-mi in a sheet of gauze. Put water, satsumaimo, and kuchinashi-no-mi in a deep pot and bring to a boil. Turn down the heat to medium and simmer until satsumaimo is softened. Drain and remove kushinashi-no-mi. Mash satsumaimo and add 3/4 cup of sugar and mix well. Strain the mashed satsumaimo and put it back in the pot. Add 3/4 cup of sugar, mirin, 1/4 cup of syrup in the mashed satsumaimo. Stir well on low heat until smooth. Add chestnuts and simmer for a few minutes.
Filed in: Japanese Recipes

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