Before You Learn the Types of Candied Chestnuts (Marron Kanroni)
Chestnuts, cherished as a taste of autumn.
In the world of wagashi, kanroni made with chestnuts is indispensable. Yet even under the single name "marron kanroni," the types are remarkably diverse—with inner skin, peeled, cut, and more. Each has different characteristics, and using them appropriately for each purpose greatly changes the perfection of the wagashi.
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The Difference Between Candied Chestnuts with the Inner Skin On and Off
When choosing candied chestnuts, the first choice you face is whether to go with the inner skin on ("shibukawa-tsuki") or off ("shibukawa-nashi").
Candied chestnuts with the inner skin on are simmered while leaving the fibrous skin intact after peeling off the chestnut's hard outer shell. They are dark brown in appearance, and the flavor of the inner skin adds depth to the chestnut's natural taste. Leaving the inner skin on highlights the chestnut's aroma and a distinctive mild bitterness, giving a refined, grown-up flavor.
一方、渋皮なし甘露煮は、渋皮をきれいに剥いてから煮るため、パッと見が黄色く美しい仕上がり。なめらかな食感と栗本来の甘みが出ます。
The inner-skin-on type is ideal when you want deep flavor in your wagashi, and the inner-skin-off type is ideal when you want to make the most of a smooth texture and a beautiful yellow color.
Source Amano Jitsugyo Co., Ltd., "What's the Difference Between Shibukawa-ni, Kanroni, and Marron Glacé?"adapted from (2024)
特軟品・一級品・渋皮栗甘露煮の違い
美濃与では、マロン甘露煮特軟品、marron kanroni first grade、渋皮栗甘露煮を業務用の荷姿（9・1/06、渋皮栗甘露煮は9L・1/06）で扱っています。サイズ別や割れ栗の規格はありません。
特軟品と一級品は規格が分かれており、2品の違いは規格書で確認できます。
Understanding the Differences in Sweetness and Flavor
甘露煮の甘さは製品ごとに違います。
Shibukawa-guri kanro-ni (candied chestnuts with the inner skin) gains the flavor of the inner skin, adding a slight bitterness within the sweetness for a complex taste. As a premium ingredient that adds depth to autumn wagashi, it is used for special applications.
How to Choose the Best Option for Each Application
甘露煮は、作る和菓子によって向く種類が変わります。
栗羊羹や栗まんじゅう、栗おこわに使う場合は、栗の形を見せたいのか、餡や生地になじませたいのかを伝えたうえで、特軟品と一級品の規格書を見比べて選んでください。
Kuri-kinton and autumn nama-gashi (fresh wagashi)are finished with an elegant, deep flavor when made with shibukawa-guri kanro-ni, as the flavor of the inner skin is added.
By choosing the right type to match the application, the quality of your wagashi will improve dramatically.
Summary: How You Choose Marron Kanro-ni Changes the Quality of Your Wagashi
By understanding the different types of Marron Kanro-ni and using them appropriately, the flavor and appearance of your wagashi can change significantly.
渋皮付きか渋皮なしか、やわらかさと形の残り方を、用途に合わせて選んでください。
美濃与では、マロン甘露煮特軟品、マロン甘露煮一級品、渋皮栗甘露煮を業務用の荷姿で扱っています。作る菓子と用途を伝えたうえで、合う品を選んでください。
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📦 Related Minoyo Products
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美濃与は京都に拠点を置く京菓子原材料の専門商社です。本記事で取り上げた原料の業務用調達や、お試しサンプル、ロット・規格のご相談など、和菓子製造の現場に寄り添った提案を行っています。
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