I cook OKOWA with chestnuts every autumn.
I put chestnuts in water half a day and boil them for 5minutes.
After that, I peel their so hard skin by kitchen knife.
It’s a very hard work for me .
OKOWA is steamed Glutinous rice and normal rice one half each with chest nuts
as usual .
Other autumn food is a pacific saucy “Sanuma” by salted and grilled.
I serve it with grated daikon radish and citrus fruit “Kabosu”
Autumn has already come to Japan !!