Instructions: Peel the chestnuts. Slash each nut on the flat side with a sharp knife in an X shape. Soak in warm water for about 2 hours,then peel off the shell, and brown skin.

Put rice, water, rice wine, and dashi kombu in a heavy pot, and let stand for 1 hour. Soak the chestnuts for 45 minutes. Drain chestnuts and add to rice mixture.

Cover and place on high heat until boiling. Remove kombu. Simmer for 15 minutes. Turn heat off, and let rice stand covered for 12 minutes.

Uncover, and fluff rice with a wooden spatula. Toast sesame seeds. Serve rice in a large bowl, sprinkled with sesame seeds.

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