Kurikinton (Japanese Sweet Potatoes and Candied Chestnuts)

Adapted by Khushbu Shah

Updated Jan. 5, 2024

Kurikinton (Japanese Sweet Potatoes and Candied Chestnuts) — Kerri Brewer for The New York Times. Food Stylist: Barrett Washburne.

Total Time: 1 hour 35 minutes
Prep Time: 10 minutes
Cook Time: 1 hour 25 minutes
Rating: 4(24)
Notes: Read community notes

A staple of osechi ryori, a box filled with a variety of traditional Japanese New Year’s dishes, kurikinton is said to represent gold and bring good economic fortune. The chef Niki Nakayama likes to imbue the Japanese sweet potatoes with a golden hue by simmering them with gardenia pods. If those are not available, a pinch of saffron works too. Do not discard the syrup that the candied chestnuts sit in — it’s used to flavor the mash. The candied chestnuts are available in Japanese markets, particularly around the New Year, and the white sweet potatoes with red skin are available in most supermarkets. —Khushbu Shah

Featured in: Japanese American New Year’s Food Traditions Transcend Time

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Ingredients

Yield:4 to 8 servings (about 1½ cups)

1pound satsumaimo (Japanese white sweet potatoes)
1tablespoon kuchinashi (gardenia pods), wrapped in cheesecloth, or a pinch of saffron threads
1(200-gram) jar Japanese candied chestnuts in syrup
1tablespoon mirin
Salt

Ingredient Substitution Guide

Preparation

Step 1
Peel the potatoes and soak them in cold water to cover for 10 minutes to remove excess starch.
Step 2
In a medium saucepan, cover the potatoes with fresh water and add the kuchinashi sachet. Bring to a boil over high heat, then reduce the heat and simmer until the potatoes are cooked through, about 50 minutes. Add more water to the saucepan as necessary to keep the potatoes submerged (otherwise, they may darken). When the potatoes are done, cut into large chunks.
Step 3
Drain the chestnuts, reserving the syrup.
Step 4
Puree the potatoes using a food mill or a ricer set over a bowl or mash by hand. Stir in the mirin and 1½ tablespoons of the chestnut syrup and season to taste with salt. Stir in some of the chestnuts. Transfer to a beautiful bowl and serve at room temperature, with the remaining chestnuts on top.

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4 out of 5

24 user ratings

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Deb3 weeks ago

Gardenia pods are a bit confusing. I have a gardenia bush but what do I do with it? What part of the flower/pod is used and how do you clean it?

JRB6 months ago

I found the candied chestnuts at our local Japanese grocery, but could only find a giant yam, so I cut it into chunks before boiling, to avoid having to boil it for hours. It tasted delicious!

Elise R6 months ago

Where can you buy the jars of Japanese candied chestnuts? Nothing on Amazon…?

Lee M6 months ago

I can't find them either- is it ok to use mason glace?

Nami7 months ago

I make a version of this with smashed kabocha squash. Put some sliced apples and kiwis and it makes a refreshing alternative of this traditional dish.

jennifer out in cali7 months ago

These are Japanese-style marrons glacé: chestnuts, not water chestnuts. Their brown outer skin has been removed.

Mary Yee7 months ago

I am confused by the photo. Are those candied chestnuts or candied water chestnuts? The smooth appearance of the candied food in the photo does not match up to my picture of chestnuts from trees.

Katie7 months ago

nevermind, I was wrong, those are the Japanese-style marrons glacé chestnuts!

Katie7 months ago

the golden things in the photo are peeled Japanese sweet potatoes that were simmered with gardenia pods, and the surrounding mash is made with the candied chestnuts

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