Japanese Chestnut

Believed to be among the first fruits to be cultivated in Japan, kuri form an integral part of many Japanese dishes, both sweet and savoury. Kuri is often used in Japanese cakes and sweets either whole, in chunks or as a paste. Kuri gohan (chestnuts cooked with rice) is a particular favourite in autumn, strongly associated with the changing of the seasons. Rich in fibre, calcium, iron and vitamins B1 and C, kuri has long been known for its health-giving properties.