Yoshizen's Blog

Cooking KINTON in easiest way !

Kinton, in here Kuri-Kinton is a kind of cooking especially aiming

to a New-year’s celebration in Japan.  —– it is in fact a kind of Anko,

made out of white bean and some time it got sweet chest-nuts too.


Though, to cook Adzuki-bean and make Anko is a long laborious work

= use any bean, the work is more or less the same though, there is

always an escape —– if you can sacrifice some authenticity.

—– And this time I’ve took an easiest way which was non of the

corner left intact.  = (in other words, everything was cheated = Still,

end-result wasn’t too bad.  :-D)


It’s a long work to cook dry bean soft from scratch —— If so,

why not utilize the most popular readily cooked bean.  😀

I separated a tin of baked bean from its source (Left Photo) and

rinsed them to reduce the saltiness and boiled them with sugar.  

( Though, as it was a Baked bean with Tomato source, the residue

of red colour was a bit too much, I added a baked potato to

whiten it.) ( Centre Photo   🙂 )


And after cooking, I got the idea to add Sweet-horse-chest-nut to

elaborate it to Kuri-Kinton. (But it took few days to find a pack of sweet

“Ferrero Rocher” —– as, I thought it was a Marron Grasse =

Sweet-horse-chest-nuts cooked in sugar.  But it was an utterly ignorant

mistake = it turned out to be just another Chocolate. (Right Photo)  😀    

I think I ate Marron Grasse 30 years ago which was lapped in Gold, like

Ferrero Rocher.  😀   Anyhow, as I don’t buy or eat sweets, I didn’t know.

—– So, I needed to go to a Japanese Shop to buy Amaguri (ready to eat

sweet Sweet-horse-chest-nuts to mix with Kinton.  🙂 ) 

—– So, at last, here the typical New-year’s cooking Kuri-Kinton.   🙂

It’s color a bit darker still it looks like genuine Kuri-Kinton, and taste

really like Kuri-Kinton = I don’t think there could be any doubt.

Far from it, I’m sure we can enjoy this.  —– Yet, some one might

say, it’s not genuine though, such complaint is only in the mind.


Dedicates one’s whole life to make the best Kinton, while seeking the

best possible genuine beans etc etc IS a kind of the LIFE. —– Wearing

silly mask and costume to dance for a Carnival or Halloween can be

yet another LIFE = neither LIFE could be seen to be better or anything

closer to the Enlightenment.   BUT, at least, arguing like this is definitely

the waste of the time.  Zen only say, if you got to do, do the best.  (I mean,

it include good cheat as well. —– for a sake of good cooking.   😀 ) 




3 Responses

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  1. Lemony (Gr)Egghead said, on January 7, 2014 at 14:40

    Ha ha ha. Hey, a few short cuts doesn’t hurt, does it? Enjoy your Kuri-Kinton, Yoshi-sensei! That’s what matters, right?

    • yoshizen said, on January 7, 2014 at 17:19

      Yah, that’s right Lemony-san.
      This cooking was the first ever I did in here = I ate it may be after 30 years absence and it wasn’t too bad.
      (In fact I did it twice — before New Year and after I bought
      Ferrera Roche for a sake of photos. 😀 )

  2. Poltergeist | Yoshizen's Blog said, on July 12, 2016 at 14:20

    […] I used the beans to make a sweet.    Then the other tin bought […]

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