Chestnuts in smaller batches, a new kumquat and eel at home
Five kilos of chestnuts felt more manageable in smaller batches. Haruru’s notes bring together a growing annual tradition of making shibukawani, a newly bought kumquat and a meal of eel at home.
From haruru.1002’s past accounts.
Working in smaller batches
The chestnuts arrived in a five-kilo batch. Preparing them all at once had been hard work, so Haruru divided them into smaller batches and kept some frozen and some refrigerated. She found the work easier this time.
Making shibukawani was gradually becoming an annual tradition. Finishing the chestnuts made the end of the year feel closer to her.
A kumquat, and hopes for next year
She also bought a kumquat, wondering whether she would be able to eat its fruit. She hoped it would bear fruit again the following year.
Eel at the table at home
A separate meal note records tasting eel that had arrived through furusato nōzei. Haruru found it soft and fluffy, and more than satisfying for a meal at home.
After warming it, she browned the surface in an oven toaster and wondered whether that had helped.
Sources for this account
Based on accounts by haruru.1002.