Where I come from, people don’t usually cook chestnuts, let alone eat them – you just throw them at each other when you’re a kid. That’s all. The other day, however, I bought some chestnuts and luckily stumbled upon an interesting Yakiguri Gohan recipe from a cool blogger Kyoto foodie (recipe at the end).
It was the 14 of December and the weather was perfect for a barbecue. NOT! As it was a bit chilly, we packed our picnic basket with tea and biscuits.
Even though we were wearing scarves and gloves, the barbecue was a definite success. The chestnuts came out very charred and full of smoky flavour.
Theoretically it is easier to peel the chestnuts while they’re hot, so I peeled them straight off the barbecue to find out for myself.


I have well over roasted the chestnuts but it didn’t over complicate the dish. And it was a nice way to enjoy a chilly afternoon with ‘chestnuts roasting on an open fire…’ song in my head.

Ingredients:
And Iiiii’m offering the simple phrase… for kids from 1… till 92… Merry Christmas…. tooooooo youuuuu! Tan tan tan, tan tan tan, tan tan tan.. tan tan!
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