Japan
Chameshi
Japanese tea rice with roasted soybeans and sesame, gently bitter and nutty
75 min·4 servings
chestnuts
The starchy, mildly sweet nuts of the sweet chestnut tree, soft and floury when cooked.
Fresh chestnuts appear in supermarkets and markets in autumn and winter, while peeled, pre-cooked vacuum-packed ones are sold almost year-round in supermarkets and Asian grocers. The pre-cooked kind is convenient for rice and braised dishes and barely inferior, whereas chestnuts in syrup from Asian shops are sweetened and meant only for desserts.
Substitute:
Sweet potato comes closest in sweetness and flouriness but breaks down more easily and tastes less nutty; there is no true equivalent.
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