The magic of roasted chestnuts in Japan.

When the crisp air of autumn turns into the chill of winter, Japan greets the season with one of its most nostalgic aromas: roasted chestnuts, or kuri-yaki. Walk through a shopping street or near a train station, and you’ll catch that sweet, earthy scent drifting from small stalls. It’s a smell that says, “Winter is here.”

Chestnuts have a long history in Japan, dating back over a thousand years. Originally a staple food, they were cultivated as early as the Jomon period and later became a seasonal delicacy. Today, they’re not just roasted, they’re transformed into some of the most delightful desserts and dishes of the season.

Think kuri manju (chestnut-filled buns), mont blanc cakes topped with chestnut cream, and kuri gohan, a comforting rice dish with chestnuts. Even wagashi artisans create elegant chestnut sweets that look like tiny works of art. And for those who love fusion flavors, chestnut lattes and parfaits are popping up in cafés everywhere.

Coming from Belgium, this was a big surprise for me. We don’t have a strong chestnut tradition, maybe a few roasted chestnuts at Christmas markets, but nothing like the explosion of chestnut flavors you see in Japan every autumn. Suddenly, chestnut desserts and dishes pop up everywhere: in bakeries, convenience stores, and even high-end patisseries. It feels like the whole country celebrates chestnuts as a seasonal star ingredient!

And speaking of desserts, did you know that the beloved Mont Blanc cake in Japan actually has European roots? The dessert was inspired by the snow-capped Mont Blanc mountain in the Alps, which borders France and Italy. The original version, created in France in the early 20th century, featured sweetened chestnut purée piled high to resemble a mountain peak, often dusted with powdered sugar to mimic snow.

Japan embraced Mont Blanc in the post-war era, and it quickly became a seasonal favorite. Japanese patisseries gave it their own twist: lighter cream, delicate sponge, and a refined sweetness that perfectly matches Japanese tastes. Today, Mont Blanc is a star of autumn and winter menus, appearing everywhere from traditional cafés to high-end pastry shops.

What makes chestnuts so special? It’s their versatility and the sense of warmth they bring. Peeling them may take patience, but that’s part of the charm: slow food for a season that invites us to slow down.

So next time you’re in Japan during winter, follow your nose to a roasted chestnut stand. Grab a paper bag of steaming kuri, and savor a tradition that has been warming hearts for centuries.

What’s your favorite chestnut treat: classic roasted, or a decadent dessert?