Chestnut cultivation began in Obuse during the Muromachi period. The temperature changes greatly between morning and evening, the climate is ideal during the blooming period, the land is in a well-irrigated delta, and furthermore the Matsukawa river's water is slightly acidic, leading to fragrant and sweet chestnuts. Planting trees was promoted for flood control and food supply, and in the Edo period chestnuts were even offered as tribute. The best of these were offered to the Shogun. At the end of the Edo period, sugar was introduced and chestnut confections were born.

This species was born in Obuse during the middle of the Meiji period. There are few seeds, and the fruits are sturdy and don't fall apart when boiled, so they are perfect for boiling, sauteing and frying. These eggplants have a rich meaty flavor.

"Do" or "koshiki" is the wood vat used to steam rice for making sake. When the last of the rice for the year is steamed at the brewery, the first step of the brewing process is completed and a celebration is held. That celebration is called "dokorobashi" or "koshikidaoshi." This means that use of the "do" or "koshiki" is finished for the season and it is put away. At the end of the Meiji period, Masuichi opened a chestnut confectionary as a new business and introduced knowhow cultivated in the brewery. One of these is the word "dokorobashi."

Chestnut-dyed fabrics include things dyed with the inner skin, leaves, outer shell, flowers and branches. Depending on the mordant used, fabric could be dyed various colors such as brown, yellow, grey, blue or pink.