Kuri Kinton

Score the skin of each fresh chestnut with a knife. Place the scored fresh chestnuts and dried kuchinashi fruit in a large pot and cover with ample water. Bring to a boil, then reduce heat and simmer for approximately 40-60 minutes until the fresh chestnuts are tender.

Drain the fresh chestnuts and dried kuchinashi fruit. Carefully peel both the outer hard shell and the inner fibrous skin from the fresh chestnuts while they are still warm. Discard the kuchinashi fruit.

Pass the peeled fresh chestnuts through a fine-mesh sieve or a potato ricer to create a smooth, fine paste. Alternatively, mash thoroughly with a fork until no lumps remain.