Chestnut Wagashi



  • 15–20 chestnuts, about 250 g (9 oz)
  • A pinch of sea salt
  • 2 Tbsp raw sugar


Rinse the chestnuts. Pierce the chestnuts with a fork and steam it on medium heat for 30 minutes or until soft. Cut the steamed chestnuts into halves. Spoon out the flesh and place in a suribachi, or mortar and pestle.

Add sugar and salt and finely mash the chestnut. Press mashed chestnut through a fine sieve into a smooth paste. Divide chestnut paste into 8 portions and roll into balls.

Place each chestnut ball on a sheet of plastic wrap or muslin cloth and twist to wrap and shape. Unwrap and toast the top of each portion with a torch (this step is optional).

Arrange the chestnut wagashi on 4 individual plates and serve.