渋しぶ皮かわ

noun

astringent inner skin of a chestnut

Refers specifically to the thin, bitter brown skin directly covering the chestnut kernel, distinct from the hard outer shell (鬼皮). Commonly encountered in cooking contexts.

• 栗くりの渋しぶ皮かわをきれいに剥むくのは難むずかしい。

  It's difficult to peel the astringent inner skin of a chestnut cleanly.

• 渋しぶ皮かわ煮には、栗くりの渋しぶ皮かわを残のこして甘あまく煮にた料りょう理りです。

  Shibukawa-ni is a dish where chestnuts are sweetly simmered with their inner skins left on.