A Pioneer Amid Regional Sakes - Tamba’s Local Sake...
Tamba Chestnuts-Their Large, Sweet Kernel Makes Them Top Class
Tamba Chestnuts-Taste and Nutritional Value
The large-sized Tamba chestnut is famous throughout Japan for its high quality.
In fact from ancient times, the former feudal lords in Tamba Sasayama often presented chestnuts as gifts to the imperial courts.
These chestnuts are comprised mainly of carbohydrates, but have other components as well, including sucrose. They also contain vitamins B1 and C, and digest and assimilate well in the body.
Tamba chestnuts are well known as the king of chestnuts, because of their large kernel and mellow sweetness.
What is the secret to the delicious taste of Tamba chestnuts? One reason is Tamba Sasayama’s climate, which is ideal for chestnut growing, but another just as important reason, is the time and effort growers devote to the raising and cultivation of this popular product.
Regarding the growing of the large Tamba chestnuts, it’s sometimes necessary to prune the tree branches in order to moderately increase the nut production.
The chestnut harvest begins once the chestnuts have fallen down onto the ground. After they are gathered, they are then sorted out, then undergo a hot water treatment to remove any possible insecticides, and then finally are packaged in bags.
Just by observing this process, you can feel the dedication and effort put into chestnut production by the growers.
An Event Where You Can Sample Tamba Chestnuts
Tamba chestnuts are in season from mid-September until mid-October. It’s during this period that many out-of-town visitors make a special trip here, just to buy some of these chestnuts.
During the Tamba Sasayama Food Festival which is held annually in October, they even have a competitive exhibition in which the year’s chestnuts are displayed and judged. Also throughout the year at Sasayama city’s main events, the Tamba chestnut often makes a guest appearance.
Before the chestnuts are sold, they usually undergo a special hot water treatment to remove any possible insecticides and debris. If you should decide to buy some it’s probably a good idea to also give them a quick wash when you get home.
After they’ve been washed, lay them out to dry in a shaded area. Afterwards, put them in a vented plastic bag to prevent condensation, and then store them in the fridge.
Chestnuts have a shelf life of about two to three weeks in the fridge, and as they are stored the sugar content naturally increases, so it’s probably best to let them sit for a few days beforehand.
Please enjoy Tamba chestnuts by trying them in a variety of different dishes such as kurigohan (steamed chestnut rice), yudeguri (boiled chestnuts), yakiguri (baked chestnuts), kurikanroni (candied chestnuts), and kuri no shibukawani (Japanese-style chestnut compote).