Simmering chestnuts: the first week of autumn
From mid-September, our autumn chestnut tart is on the shelf. We asked about the week spent simmering Kumamoto chestnuts to suit each year's harvest.
Same chestnuts, different sweetness every year
How sweet chestnuts are depends on that summer's heat and rain. I simmer a small batch of the first delivery to decide how much sugar to use, then start the real preparation.
We keep the inner skin on, so a little bitterness remains. How much of it to keep is also decided in that first week each year.
If you try to copy last year's flavor, you end up with something different. Following the chestnuts is what makes them taste just as good every year.
On the shelf from mid-September
The autumn chestnut tart is planned from mid-September to the end of November. We can only make so much, so on weekends it may be gone soon after noon.
We can also make it as a whole tart. Please call to order at least 3 days ahead.
* The content and people in this article are fictional.
