Title: Shibu kawa-ni (chestnuts cooked in green tea)
 Categories: Japanese, Appetizers
      Yield: 6 Servings
 
      6 ea Peeled Chestnuts
      4 ts Sugar
  2 1/2 ts Green Tea Leaves
      1 ts Soya Sauce
 
  Cover the chesnuts with cold water and the tea leaves and bring to
  boil in a small saucepan.  Reduce the heat and simmer for 20 minutes
  until the chestnuts show no resistance when pierced. Drain and wash
  under cold running water.  Leave the brown membrane intact. Put 3/8
  pt of water, sugar and the chestnuts into a saucepan and bring to
  boil. Reduce heat and simmer 20 minutes, the stir in Soy Sauce.
  Simmer for 5 minutes, remove from heat, and cool to room temperature
  before draining and serving.