By eatmundo · July 12, 2026
Same ingredients, elsewhere in the world
1 matchThis dish doesn't have a strong Mundo Match yet — but here's the closest ingredient overlap we found across the world's cuisines. The percentage is the share of ingredients the two recipes have in common.
Same technique: Confection34 recipes from 15 countries
A refined, sweet mashed potato confection decorated with chestnuts, often enjoyed during the Japanese New Year.
According to eatmundo's ingredient comparison, the closest dish to Imo Kinton from another cuisine is Golden Egg Thread (Thailand): the two share 29% of their ingredients.
Ingredients
tick what you already have - the rest goes on your shopping listHow to Make It
- 1
Peel 500g sweet potato and cut into 2cm cubes, soaking in cold water for 10 minutes.
- 2
Steam the cubes in a bamboo basket until fork-tender, about 20 minutes.
- 3
Drain the cubes and pass them through a fine mesh sieve while hot.
- 4
Place the smooth puree into a saucepan over low heat.
- 5
Mix in 50g sugar and stir constantly until it thickens into a glossy paste.
- 6
Remove from heat and let it cool completely in a clean bowl.
- 7
Gently fold in 100g cooked chestnuts, keeping most of them whole for texture.
- 8
Shape the mixture into small, rustic mounds using a clean kitchen towel or wrap.
- 9
Arrange on a serving plate and enjoy the natural earthy sweetness.
Frequently Asked Questions
What is Imo Kinton?
Imo Kinton is a Japanese sweet dish made from mashed sweet potatoes and chestnuts, sweetened with sugar and mirin. It is typically served as part of Osechi-ryori during the Japanese New Year celebrations.
Which variety of sweet potato is best for making a smooth Kinton?
Use Japanese sweet potatoes (Satsumaimo) for their naturally firm texture and sweet, nutty flavor profile.
How can I ensure the sweet potato paste becomes completely smooth?
Pass the cooked sweet potato through a fine-mesh sieve or food mill while it is still hot to remove any fibrous strands.
What is the best way to incorporate the chestnuts?
Fold the cooked chestnuts into the paste gently at the end to keep them from breaking apart.
What is a common mistake when cooking the potato mixture?
Avoid over-steaming the potatoes, as excess moisture will make the paste too runny and difficult to shape.