It is the end of September which in the world of Japanese confectionary and pomiculture (is there really no word in the English language for the cultivation of chestnut trees?) means it is time to start thinking about harvesting and making use of the extraordinarily sweet Japanese Chestnut (Castanea crenata). The trees are quite simply gorgeous, unlike any of the varieties of Castanea that we have in Europe, and the ripe fruits are encased in the sharpest needles you could ever imagine. Being used to our European varieties where the needles are often a bit soft, I learnt with much pain that these Japanese Chestnut are seriously spiky. Fresh they are half a percent fat and loaded with vitamins so quite healthy even as fruits go. Japanese use them for everything from ice-cream to jellies, candies, jams, sweets, roasts and in creams and lotions, and even as a topping on hot rice. I saw these specimen in a lovely garden in the lovely little town of Obuse in Nagano Prefecture, way north of Tokyo. Enjoy!