He also had some memories of enjoying chestnuts while growing up with his grandmother. He saw chestnuts on the kitchen counter and he couldn’t resist the urge to roast them. We end up eating these as a snack with our children and they loved it, especially my daughter. By the way, if you are thinking of traveling to Japan, I think fall and spring in Japan are the most beautiful seasons, and I’d definitely recommend end of March to early April for cherry blossom viewing and mid November to early December for fall foliage (the time varies depends on the location in Japan). Fall used to be my favorite season before coming to San Francisco. Here we don’t see too many trees turning colors like how it is in Japan. My husband is on the plane to Tokyo right now for business and I’m so jealous! He gets to meet my mom one night and he also gets to eat some seasonal food! The four seasons are very distinct in Japan (similar to US East Coast) and the Japanese enjoy different seasonal ingredients. On Wednesday I will share another fall ingredient/recipe that is popular in Japan. But for now, check out this easy roasted chestnut recipe from my husband. Have a great week everyone! Wish to learn more about Japanese cooking? Sign up for our free newsletter to receive cooking tips & recipe updates! And stay in touch with me on Facebook, Pinterest, YouTube, and Instagram.
