Kuri Gohan

Rinse the Japanese short-grain rice thoroughly under cold running water until the water runs clear. Drain the rice and place it in a bowl. Add enough fresh water to cover the rice by about 2-3 cm and let it soak for 30 minutes.

While the rice is soaking, prepare the Fresh chestnuts. Score an 'X' on the flat side of each chestnut shell. Place the scored chestnuts in a pot of boiling water and boil for 5 minutes. Drain the chestnuts, and while still warm, carefully peel off both the outer shell and the inner skin. This process yields approximately 250 grams of peeled Fresh chestnuts.

Drain the soaked Japanese short-grain rice and transfer it to the inner pot of a rice cooker. Add the peeled Fresh chestnuts on top of the rice. Place the Kombu piece on the rice and chestnuts. Pour in the Water, Usukuchi soy sauce, Mirin, Sake, and Salt.