Advertisements

Cooking with Kabocha (Japanese pumpkin)

Some people say that Kabocha is similar to butternut squash. Kabocha is an excellent source of Vitamin A which means that it is good for your hair, skin, and eyes. It also helps build your immune system because Vitamin A is supposed to keep your white blood cells healthy.

In Japan Kabocha is served in a variety of ways such as nimono (japanese stew), tempura, salad, croquettes, and many more. Kabocha can also be eaten as a dessert due to the fact that it is naturally sweet!

I used to only see Kabocha in Japanese supermarkets but recently I see them everywhere including whole foods, my local supermarket, even the deli near my apartment! I read something interesting recently, that Kabocha is still growing even after it has been picked. This means that unlike other vegetables which should be eaten soon after they are picked, it is ok for Kabocha to sit for a while (in appropriate temperatures) before it is eaten. In order to bring out the best flavor, it is kept in under controlled temperatures for days before it is sold. ( I am not sure if this is everywhere or not).

The best season to eat Kabocha is Fall and Winter. Although it is still spring, I couldn’t wait. I used one kabocha in three different ways:

Kabocha and mixed vegetables baked with shio-koji: Broccoli, kabocha, shimeji mushrooms, red onion, and shio-koji, olive oil

I used  the seeds from the Kabocha and roasted them in a pan.  I added some soy sauce to them as well and made onigiri (Japanese rice ball) with them the next day!

Finally, I used the leftover kabocha and mixed it into a thick paste and made yokan with it.  It was very simple and only used three ingredients: kanten powder (agar agar powder), maple syrup, almond milk, and kabocha paste!

Advertisements

One response to “Cooking with Kabocha (Japanese pumpkin)

  • Sakura

    I’m always impressed by your cooking. 🙂
    I love kabocha but I’ve never cooked or had kabocha seeds. I don’t know why but I’ve never thought about cooking them. I should try it sometime!
    Where do you usually get kanten powder? Japanese market?

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

Peko's Country Kitchen

Vegan Sweets and Treats

Bronte Brooklyn

An Australian (eating, drinking + living the good life) in New York City

Big Little Farm

Kingston, NY

RIDGEWOOD DAYS

おしゃれ番長のニュージャージー滞在記

masteringtheartofpaleocooking.wordpress.com/

Mastering the Art of Paleo Cooking

My Drama Tea

My Cup of Tea

J-Everything

Japanese Variety Shows, Dramas, and Pop Music

SetsukoPastry

Setsuko Pastry Talk

lepann

Just another WordPress.com site

An Ode To Mung Beans

Mung beans are amazing, but I am here to show you that there is more to vegan cooking than tasty little legumes!

Organic Food Incubator

Solutions for small food and beverage manufacturers

eatlivewear.wordpress.com/

Vegan. Gluten Free. Lactose Free. Sugar Free. Saying "NO" to Pharmaceutical Meds. Low Glycemic. Lovin' On - Ayurveda. Herbcraft. Fashion. Music. Art & The Good Life.

Shiny Happy*People

living, loving, and giving in the city

veganbloggersunite.wordpress.com/

One Blog to Unite Them All - Vegan Bloggers Unite!

the SKINny girl

living with eczema, allergies and other skin issues

EdibleEarthscapes

Farming, feasting and frolicking around the world

%d bloggers like this: