Local sweets & wagashi
Kuri Kinton
- 21Gifu
Your tasting map
- 21Gifu
Dish log
A wagashi from the Tono area of Gifu in which steamed chestnuts are cooked down with sugar and squeezed in a cloth into a chestnut shape.
Dish profile
About this dish
- Main ingredients
- chestnuts, sugar
- History and origin
- Its prototype is said to have been boiled wild chestnuts squeezed in a cloth. Nakatsugawa City, regarded as its birthplace, developed a thriving tea ceremony culture as a post town on the Nakasendo, and kuri kinton made with the local chestnuts is said to have been created as a sweet to go with tea. It is a different sweet from the kinton served in osechi New Year dishes.
- When it is eaten
- The Choyo (Chrysanthemum) Festival on September 9 is also called the Chestnut Festival, and chestnut sweets have been eaten on it to pray for long life. It is sold at wagashi shops in the Tono area from early September to early December.
- How it is eaten
- It is enjoyed as a sweet made by adding sugar and salt to the flesh of boiled chestnuts, kneading it over low heat, and shaping it by squeezing it in a damp cloth. The flavor and texture differ from shop to shop, and people enjoy comparing them.
Sources
- 栗きんとん 岐阜県 | うちの郷土料理：農林水産省 · Ministry of Agriculture · Source checked 2026-10-12
Recipes vary by region and household. This is not ingredient, allergy, or dietary guidance for a specific restaurant.
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- PorkPork: no direct clue found (absence is not confirmed)
- Alcohol (mirin / sake)Alcohol (mirin / sake): no direct clue found (absence is not confirmed)
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