Chestnut Rice

Autumn (fall) in Japan is the season for chestnuts, and people across the whole country go crazy for them. Kuri gohan is another classic of Japanese home cooking, and I love serving it in my supper club as an accompaniment to pork dishes, such as the Super-slow-braised pork belly or the Iberian pork cheeks with daikon & foie gras. Cooked in a mixture of water and mirin (sweetened sake), the rice and chestnut