Kuri Kanroni (栗の甘露煮), or chestnuts in heavy syrup, is often used in many Japanese sweets: in few wagashi like Kuri Yōkan and Kuri Manju, in cakes and desserts like Mont Blanc, and in Osechi Ryori (the traditional Japanese New Year food) like Kuri Kinton. The chestnuts are simmered in simple syrup and have a beautiful deep yellow-mustard color to them.
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