Chestnut is the most ancient fruit in Japan. Kuri was cultivated before rice growing. Ibaraki prefecture is the main place of its cultivation. Japanese chestnut is widely used in cooking Japanese dishes: kurigohan (boiled rice with chestnut), kurimanju (ravioli with chestnut). It is also used in cooking sweets and compote. A special dish made of chestnut, served on New Year celebrations, is also very popular.