Typical Japanese Home Made Dinner in Autumn

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 !!