Kuri Kinton, the Elegant Autumn Chestnut Sweet of Nakatsugawa

Kuri kinton is an autumn wagashi said to have originated in Nakatsugawa, Gifu Prefecture. Steamed chestnuts are simmered with only a small amount of sugar, then wrung in a cloth and shaped to resemble a chestnut, a simple sweet that lets the ingredient shine. The fluffy natural sweetness and aroma of the chestnut come through directly, and its refined, deep flavor captivates many people.

Highlights

Nakatsugawa long flourished as a post town on the Nakasendo road, and kuri kinton is said to have been served to travelers there. In front of Nakatsugawa Station stands a stone monument marking it as the birthplace of kuri kinton, and the town is lined with long-established wagashi shops competing in flavor, such as Suya, founded in the Genroku era, and Kawakamiya, founded in 1864. The subtle differences in how each shop cooks the chestnuts and balances the sweetness are worth noting.

Enjoying the Seasons

Kuri kinton is a seasonal sweet made only from autumn into winter, in step with the domestic chestnut harvest. Many shops begin selling around September, with the new year as a rough end point. Visiting Nakatsugawa in season and comparing each shops kuri kinton, a tour known locally as a kuri kinton pilgrimage, is a luxurious pleasure unique to autumn.

Access and Basic Information

The long-established kuri kinton shops are scattered across the area from JR Nakatsugawa Station to the old Nakasendo post town. Starting from the birthplace monument in front of the station, you can tour several shops on foot. Since sales are limited to the autumn-to-winter period, take care to note when you visit.

A Quick Tip

Because it is a fresh sweet with a short shelf life, it is best enjoyed the same day you buy it. Buying a little from several shops and comparing to find your favorite is recommended.