Chestnut compote / Japanese-style candied chestnut is a food which only peels off the outer skin, leaving only the inner skin sweetened with sugar. In Japanese, it is known as Shibukawani or Shibukawaguri.
Shibukawani means astringent skin, which is the inner skin of chestnuts.
Boil and rinse 4-5 times to remove the astringency of the inner skin of the chestnuts, then add sugar and stew. While simmering, add a dash of lemon juice or soy brandy for flavour.