The Charm of Autumn Ingredient “Chestnut”
When we think of autumn ingredients, chestnuts come to mind. According to a survey by the Ministry of Agriculture, Forestry and Fisheries, the third most desired chestnut dish in autumn is roasted chestnuts, followed by Mont Blanc in second place, and chestnut rice in first. Chestnuts are highly nutritious. In fact, they provide more energy than sweet potatoes. The skin contains vitamin C, which helps prevent aging, potassium which is good for preventing high blood pressure, and the flesh contains carbohydrates (sugars) as an energy source, dietary fiber to regulate the intestinal environment, and folic acid essential for red blood cell production and cell generation.
Is Chestnut a Vegetable or a Fruit?
You might wonder, is a chestnut a fruit or a vegetable? According to the Ministry of Agriculture, Forestry and Fisheries, herbaceous plants harvested in one year are classified as “vegetables”, while those cultivated for more than two years and woody plants whose fruits are used for food are classified as “fruit trees”. Melons, watermelons, and strawberries, which are annual herbaceous plants and cultivated like vegetables, are classified as “vegetables”. Plums are fruit trees, and chestnuts are both “fruits” and “seeds”.
The Story of Burrs and Chestnuts
If you’ve ever seen chestnuts fall under a chestnut tree in the fall, you know they’re inside spiky burrs, similar to sea urchin shells. Typically, there are about three chestnuts inside one burr. Interestingly, chestnut trees have both male and female flowers, and the fertilized male female flowers (corrected 19/10/2023) become burrs. The spiky part is the skin, and the hard outer shell of the chestnut is actually the flesh. Surprisingly, the inner skin and the part we eat are not the flesh. So, what exactly are we eating? The answer is the seed. It’s quite enlightening!
What are the World’s Four Major Chestnuts?
The world’s four major chestnuts are a rough classification of the representative chestnut varieties cultivated worldwide. One is the American chestnut, also known as the Chestnut. It was a high-quality product but is susceptible to disease, making cultivation in Japan challenging. Next is the sweet Chinese chestnut, known as Tianjin sweet chestnut, which is small, easy to peel, and sweet. Then there are the chestnuts from Europe, specifically Italy, Spain, and France, suitable for dishes and sweets like polenta and marron glacé. And lastly, the familiar Japanese chestnut, which is subtly sweet and has a thin skin that’s hard to peel. It has a very delicate taste. There are various brand chestnuts like Tamba, Tsukuba, and Ginyose.
What Makes a Delicious Chestnut?
A delicious chestnut is one with a dark brown outer skin that’s taut, without insect bites, white spots, a black bottom, or stickiness. The most straightforward way to eat a chestnut is to boil it in boiling water for 40-50 minutes, cut it vertically with a knife, and scoop it out with a spoon. However, there’s an easy way to peel chestnuts for chestnut rice. Freeze the chestnuts overnight, then place them in a bowl of boiling water for 5 minutes. The softened skin will peel off easily. The same goes for the inner skin; soaking it in water makes it easy to peel.
Please try various chestnuts from different regions and compare their tastes. We hope you enjoy eating chestnuts more than usual this year. May this colorful autumn be wonderful for everyone!
<Reference Link (in Japanese) – September 1, 2023>
Let’s Eat Chestnuts Link
Beneficial Knowledge About “Chestnuts” Link
There are Four Major Chestnuts in the World Link
Eye-opening! Tricks to Peeling Chestnuts! Link