{"id":4754,"date":"2020-11-26T04:31:46","date_gmt":"2020-11-26T04:31:46","guid":{"rendered":"http:\/\/gentianeetantoine.com\/igk\/?p=4754"},"modified":"2020-11-26T11:48:05","modified_gmt":"2020-11-26T11:48:05","slug":"chestnut-flour-pancake-2-ways","status":"publish","type":"post","link":"http:\/\/gentianeetantoine.com\/igk\/index.php\/2020\/11\/26\/chestnut-flour-pancake-2-ways\/","title":{"rendered":"Chestnut flour pancake 2-ways"},"content":{"rendered":"\n

Funnily Japanese are very found of chestnuts \u6817 kuri, and the fall comes with all sort of chestnut preparations savory and sweet. The most famous is probably \u6817\u3054\u98ef kurigohan (rice with chestnut) or \u6817\u306e\u6e0b\u76ae\u716e kuri no shibukawa ni (boiled chestnut in syrup). The use of chestnut flour though is more restricted, and often limited to some mochi preparations. So finding chestnut flour in Japan is not an easy task… luckily my parents once in a while send me a package from France, and chestnut flour, and green lentils are often on my order list!!! To be honest, I\u2019ve never seen chestnut flour in any of our trips to the mountains in Japan, or in regions where they might produce some, though I always stop at local shops and markets or farmers cooperatives.<\/p>\n\n\n\n

So this recipe may not be the most local one, but for me it is something that I really love in autumn. It is naturally very sweet, yet flavorful. It reminds me of Cevennes, Corsica or Tuscany. It is rustic yet refined because so rare now.<\/p>\n\n\n\n

Chestnut pancakes<\/strong><\/p>\n\n\n\n