We are pleased to introduce these rare certified organic chestnuts. These American chestnuts are grown on a small lush valley farm in the Pacific Northwest. The Bolle Family has been producing these pesticide-free, sustainability grown chestnuts from their 25-acre hilly orchard for more than a decade. Their chestnuts are slowly dried, hand-sorted and then peeled to order for assured freshness.
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Japanese Chestnut Rice (kuri gohan)Yields: 4 servings as a side dish
In Japan, chestnuts are known as "Kuri." Their first in local shops heralds entry into deep autumn. This popular dish is light and creamy and the perfect way to taste the true chestnut flavor. It is simple to prepare and can be cooked using either short or medium rice. I prefer using organic sushi rice as it is not as strong or nutty tasting as brown rice and therefore the flavor of the chestnuts is enhanced. Enjoy this quick and easy dish...
2 Cups Lundberg Sushi Rice or Lundberg Short Brown Rice
20-25 Dried Chestnuts
1/2 teaspoon Masu 100% Sea Water Salt
1 Tablespoon Mitoku Mikawa Mirin
2 Tablespoons Saké (rice wine)
2 Tablespoons Mitoku Black Sesame Seeds, toasted & mixed with 1/2 teaspoon salt
Soak chestnuts overnight in warm spring water. Then, rinse rice and drain chestnuts. Cut chestnuts in half. In a pot with a tight fitting lid, combine 1 inch water, salt, mirin, and saké. Cook rice until done approx. 35-40 mins. Let the rice stanf for 20 minutes. Toss rice plate with a few chestnuts on top, garnished with seeds and salt.
Autumn Chestnut & Fu Soup
A hearty soup to warm your family and friends this holiday. You can serve this soup up to 3 days ahead of time. The flavor just gets better!2 2/3 Cup Dried Chestnuts
1 1/4 Cups leek
2 tablespoon olive oil
2 Cups onion, chopped
1 1/4 Cups celery, chopped
1 Cup carrots, chopped
1 1/2 bay leaf
1 tablespoon Mitoku Organic Shoyu
2 1/2 qt spring water
1 teaspoons Masu 100% Sea Water Salt, or to taste
1/3 cup chopped fresh flat-leaf parsley
1 teaspoon chopped fresh sage
2 tablespoons Mitoku Mikawa Mirin
1/2 teaspoon black pepper
4 tablespoons olive oil
4 cups Mitoku Zeni-Fu
1 teaspoon chopped fresh sage
2 2/3 Cup Dried Chestnuts, soaked overnight and chopped
pinch Masu 100% Sea Water Salt
Soak chestnuts overnight in warm water with Fu, then drain and squeeze extra water out, chop chestnuts and fu. Put oven rack in upper third of oven and preheat oven to 250°F. Spread chestnuts in 1 layer in a large shallow baking pan, then roast in oven until slightly darkened, about 5-10 minutes.While chestnuts roast, wash leeks in a bowl of cold water, then drain well.
Heat oil in a 5- to 6-quart heavy pot over moderately high heat then sauté leeks, onion, celery, carrots, and bay leaf, stirring occasionally, until vegetables are pale golden, 8 to 10 minutes. Add chestnuts and shoyu and cook, stirring, until most of liquid is evaporated, 1 to 2 minutes. Add 2 1/2 quarts water, salt and simmer, uncovered, stirring occasionally, until vegetables are tender, about 30 minutes. Remove from heat and stir in parsley and sage.Purée soup in 3 batches in a blender until smooth, then pour purée through a sieve into a pot, pressing then discarding solids. Bring to a simmer and stir in mirin, pepper, and salt to taste, then remove from heat.
Heat oil in a skillet over moderately high heat, then cook fu with sage, until fu is golden, 6-10 minutes. Add chestnuts and cook, stirring, 2 minutes. Transfer to a large bowl and toss with salt. Ladle soup and sprinkle each serving with about 1/3 cup topping.
Fall Apples with Maple Chestnut Pureé
A few of my friends who grow apples said that there was an abundant harvest this season. Here is a tasty recipe to eat 'em all up while conquering that sweet tooth. Delicious and simple to make yet spectacular-looking. Ideal to serve to holiday guests. Can also be served chilled.
4 oz. Dried Chestnuts, cooked
1/3 cup Soy or Rice milk
1/3 cup Apple juice
5 tablespoon Maple syrup
1 teaspoon Cinnamon
1/4 teaspoon Nutmeg
1/3 cup Organic Raisins
6 Sweet apples
2-3 Tablespoons lemon juice
3/4 cup Mitoku Mikawa Mirin
3 tablespoon light olive oil
1 Cinnamon stick
Mint leaves & thin orange slices for garnish
Soak chestnuts in warm water overnight. Cook chestnuts until soft, then drain and rinse with cold water. In a food processor, combine chestnuts with milk, juice, 4 tb maple syrup, 1 ts cinnamon & nutmeg. Fold in raisins. Peel apples & remove core from top, leaving the bottom intact. Hollow out the apple leaving a 1/2" shell. Brush shell with lemon juice to prevent discoloration. Sprinkle inside with a little cinnamon. Chop scooped out apple & mix with the chestnut puree. Fill apple shells with chestnut-apple stuffing. Place in a grease proof dish & pour saké, remaining syrup around the base of the apples. Add oil & cinnamon stick to the pan. Bake 30 to 40 minutes, basting occasionally with the saké mixture. Garnish & serve.