The burning heat is over. The 90% humidity has given us a break, allowing one of my favourite seasons to begin. Yes, autumn has begun and with it, the chestnut season.
Good combination
The dish that comes out of combining rice and chestnuts is called kuri gohan.
It is most commonly eaten in autumn when both rice and chestnuts are seasonal.
How is it prepared?
Actually, it is really simple. Basically, you need to cook Japanese short-grain white rice together with sweet and nutty chestnuts. There are some variations: some people add black sesame seeds to add more flavour, or even a bit of sake or glutinous rice (mochigome).
Something that reminds me of my country
In my country, it is very common to find street stalls where they only sell roasted chestnuts. I am always excited to see that they have been set up, as it marks the beginning of autumn, in a city where it is almost non-existent. So when I saw that it is also a roast chestnuts season in Japan, I was pleasantly surprised. The truth is that I have never tried this dish, but it is on my to-do list to cook this autumn. I will enjoy the taste of chestnuts with rice lying on the sofa, covered with my favourite blanket. Best plan ever.
