Thanks for your comment. I've never tried the Portuguese version, but I'd love to! Candied chestnuts with the brown inner skin intact seem to be unique to Japan and Korea, and the flavor is somewhat different from those made without the skin. I hope you'll have a chance to try this version as well!
@@japanesefoodathomeIt is my pleasure. The only difference that I see is the skin and the time, we do it without the skin and slower/lower heat. Your chestnuts are much larger too. I had seen large Korean ones but didn't know the Japanese ones were that big. This version seems interesting to experiment with for sure. In the beginning I thought that it would be too astringent, but with your explanation and the changing of the water it might give it an interesting earthy flavour. I would like to taste it. I might make it as a treat some day.
@@88divinegrace You have a good sense of reasoning. You're right, the inner skin naturally has a strong astringency. In fact, it's called "shibu-kawa (渋皮)" in Japanese, which literally means "astringent skin." However, with the right preparation, it can result in a deeper taste with a great earthy flavor. If you ever get the chance to try it, I’d love to hear your feedback! 😉
❤ それがとても好きです❤
Thank you for sharing. I have eaten a Portuguese version of this before. They are very good!
Thanks for your comment. I've never tried the Portuguese version, but I'd love to! Candied chestnuts with the brown inner skin intact seem to be unique to Japan and Korea, and the flavor is somewhat different from those made without the skin. I hope you'll have a chance to try this version as well!
@@japanesefoodathomeIt is my pleasure. The only difference that I see is the skin and the time, we do it without the skin and slower/lower heat. Your chestnuts are much larger too. I had seen large Korean ones but didn't know the Japanese ones were that big.
This version seems interesting to experiment with for sure. In the beginning I thought that it would be too astringent, but with your explanation and the changing of the water it might give it an interesting earthy flavour. I would like to taste it. I might make it as a treat some day.
@@88divinegrace You have a good sense of reasoning. You're right, the inner skin naturally has a strong astringency. In fact, it's called "shibu-kawa (渋皮)" in Japanese, which literally means "astringent skin." However, with the right preparation, it can result in a deeper taste with a great earthy flavor. If you ever get the chance to try it, I’d love to hear your feedback! 😉