Kochi Kashikiri
Quick answer
- Total time
- 540 min
- Level
- Hard
- Servings
- 2 servings
- Ingredients
- 2
About this dish
Kashikiri is an acorn jelly from southern Aki, Kochi.
Read more
Arakashi acorns are sun-dried and shelled, coarsely ground, held in a cotton bag under running water for two days to remove astringency, ground again, and cooked with water until their starch becomes a thick paste that sets in a mold. Also called kashi-dofu, it was famine food in mountain areas poorly suited to cultivation, and its lengthy preparation was often entrusted to elders who remained at home. Once known across Kochi, it is now rare outside Aki. After three to four hours of setting, the firm jelly is cut and traditionally served with nuta made from leaf garlic, sesame, miso, and rice vinegar.
Ingredients
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Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Step
Sun-dry 1800ml correctly identified food-safe arakashi acorns until shells split, lightly pound, and remove shells and spoiled kernels.
- 2Step
Coarsely grind kernels, bag in dense cotton, and leach under cold running water for 48 hours.
Without running water, replace water every 4 hours about 10 times, until clear and barely astringent.
- 3Heat
Grind the leached acorns finely and combine with 2700ml water.
Cook over medium-low for 45 to 60 minutes, stirring constantly, until a thick paste exposes a spatula-length of pot bottom.
- 4Prep
Pour hot paste into a damp mold and level.
Cool 60 minutes, refrigerate 3 to 4 hours, and cut into portions.
Practical Cooking Checks
The cues that matter most while cooking.
- Key technique
- Arakashi acorns leached for two days
- Finish cue
- Pour hot paste into a damp mold and level.
- Storage and reheating
- Cool 60 minutes, refrigerate 3 to 4 hours, and cut into portions.
Cooking decision evidence
Calculated Charim data and applicable official cooking and food safety guidance.
This recipe
540min, 2 ingredients
Category median
48min, 8 ingredients
Based on 247 recipes