Castanea crenata’s large fruits: creamy, sweet flesh inside a peel that is difficult to remove. Roasted, boiled, or candied, they are an autumn staple in Japan. Like all chestnuts they are lower in fat than other tree nuts but spoil faster, so fresh ones need cool storage and prompt use. Their sweet, starchy character suits both savoury dishes and many traditional confectioneries. Chestnut pastes and sweets showcase them in wagashi confectionery. Peeling is easier after scoring and roasting the nuts.