Candied Rihei Chestnuts: A Once-a-Year Autumn Delight

Candied Chestnuts
I received some large Rihei chestnuts, so I immediately made shibukawani—candied chestnuts with the inner skin. They turned out beautifully and were absolutely delicious.

Making shibukawani is something I do just once a year. It’s a calming, heartwarming moment that truly makes me feel the season of autumn.

Original post: Instagram