http://kyotofoodie.com/feeder/?FeederAction=clicked&feed=Articles+%28RSS2%29&seed=http%3A%2F%2Fkyotofoodie.com%2Froasted-ginnan-ichiya-boshi-sardine-chazuke%2F&seed_title=Roasted+Ginnan+and+Sardine+Ichiya+Boshi+Chazuke Dedicated to the culinary culture of Kyoto, Japan. Fri, 10 Feb 2012 13:58:27 +0000 hourly 1 http://wordpress.org/?v= http://kyotofoodie.com/feeder/?FeederAction=clicked&feed=Articles+%28RSS2%29&seed=http%3A%2F%2Fkyotofoodie.com%2Froasted-ginnan-ichiya-boshi-sardine-chazuke%2F&seed_title=Roasted+Ginnan+and+Sardine+Ichiya+Boshi+Chazuke/comment-page-1/#comment-3001 Mora Mon, 19 Jan 2009 04:18:13 +0000 http://kyotofoodie.com/?p=1548#comment-3001 Hello everyone. I have about 1/2 cup of ginnan from our local Japanese market. What is the best way to roast them? Pan roast on top of the stove? Anything special to do in preparation, such as crack the shell slightly so they don't explode as chestnuts/kuri do? Your advice would be greatly appreciated. Thanks in advance! Hello everyone. I have about 1/2 cup of ginnan from our local Japanese market. What is the best way to roast them? Pan roast on top of the stove? Anything special to do in preparation, such as crack the shell slightly so they don’t explode as chestnuts/kuri do? Your advice would be greatly appreciated. Thanks in advance!

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