Whole chestnuts slowly simmered in sugar syrup until they take up the sweetness and turn glossy and tender (the Japanese kuri no kanroni, kin to French marrons glacés). They are soft, intensely sweet and richly nutty, used to crown wagashi and Western-style cakes. One sits at the peak of a Japanese Mont Blanc.
Where it comes from
Sugar-simmered whole chestnuts (kuri no kanroni), used to crown Japanese and Western-style sweets.
In the kitchen
Used whole to top Mont Blanc, wagashi and cakes, or folded into chestnut desserts.
Nutrition (per 100g)
~240kcalCal
~2.0gProtein
~1.0gFat
~58.0gCarbs
~3.0gFiber
AI-estimated; model and run unavailable.
