g Text Version
Beauty & Self
Books & Music
Food & Wine
Health & Fitness
Hobbies & Crafts
Home & Garden
News & Politics
Religion & Spirituality
Travel & Culture
TV & Movies

Bored? Games!
Take a Quiz
Rate My Photo

Hiking & Backpacking
New Age
Weight Loss
Atheist / Agnostic
Southeast USA

All times in EST

Full Schedule
g Japanese Food Site

BellaOnline's Japanese Food Editor


Sweet Kabocha Japanese Pumpkin Recipe

Guest Author - Chidori Phillips

The Japanese might not celebrate Thanksgiving as it is a uniquely American holiday, but you'll still find plenty of pumpkin on fall tables in Japan. Kabocha is a Japanese winter squash that has a very hard, green rind with vibrantly orange flesh. It has seeds that look like those of any other pumpkin variety and they may be washed, seasoned, roasted and enjoyed as well.

There are several varieties of kabocha. All have a succulently sweet taste similar to that of a sweet potato. Rich in beta carotene, iron, potassium and vitamin C, kabocha has a long shelf-life. In fact, freshly picked kabocha has a bland flavor and requires ripening during a month of storage. There are many ways to cook the kabocha from sliced, battered and fried tempura-style to stewed with sliced meat.

The easiest and most loved way to prepare kabocha is to simmer it gently with a simple mixture of water, soy sauce and sugar. You can vary the amounts of each to suit your taste, but the natural flavor of the pumpkin should not be overwhelmed by a strong soy sauce taste. Despite the fact that the rind of raw kabocha is extremely hard, it cooks rather quickly so be sure not to overcook it or it will turn into mush! The tender shell may be eaten along with the pumpkin flesh, if desired. I love to savor this on a cold winter night with some steamed white or brown rice as a light vegetarian meal, but it makes a good side dish for fish or meat entrees, too.

Sweet Kabocha

1 small to medium kabocha (Japanese pumpkin)
1 cup water
1 Tbsp. soy sauce
3 Tbsp. white sugar

Wash the outside of the kabocha. Place it upright on a damp towel-covered cutting board. Using a sharp knife, carefully insert the tip into the top of the pumpkin rind and bring the knife downward to cut the kabocha in half. Use caution as the kabocha is very hard. Using a large metal spoon, scoop out the seeds and stringy fibers. Lay the kabocha half flat on the board and cut the pumpkin into 2h chunks.

Place the kabocha chunks in a medium skillet. In a small bowl, blend together the sugar, soy sauce and water and pour over the kabocha. Bring this to a boil over medium-high heat. Cover, lower heat and simmer for 15 minutes or until the kabocha is soft and tender but not mushy. Serve as a vegetarian main dish or a side dish.

*Although this is the traditional recipe, you can make it more healthful by substituting tamari sauce for the soy and use agave nectar, honey or a sugar replacement for a low-sodium/low sugar dish without compromising the final flavor.
This site needs an editor - click to learn more!

Add Sweet+Kabocha+Japanese+Pumpkin+Recipe to Twitter Add Sweet+Kabocha+Japanese+Pumpkin+Recipe to Facebook Add Sweet+Kabocha+Japanese+Pumpkin+Recipe to MySpace Add Sweet+Kabocha+Japanese+Pumpkin+Recipe to Del.icio.us Digg Sweet+Kabocha+Japanese+Pumpkin+Recipe Add Sweet+Kabocha+Japanese+Pumpkin+Recipe to Yahoo My Web Add Sweet+Kabocha+Japanese+Pumpkin+Recipe to Google Bookmarks Add Sweet+Kabocha+Japanese+Pumpkin+Recipe to Stumbleupon Add Sweet+Kabocha+Japanese+Pumpkin+Recipe to Reddit

RSS | Related Articles | Editor's Picks Articles | Top Ten Articles | Previous Features | Site Map

For FREE email updates, subscribe to the Japanese Food Newsletter

Past Issues

Printer Friendly
tell friend
Tell a Friend
Email Editor

Content copyright © 2015 by Chidori Phillips. All rights reserved.
This content was written by Chidori Phillips. If you wish to use this content in any manner, you need written permission. Contact BellaOnline Administration for details.


g features
Nabeyaki Udon Recipe

Tori no Kara-age Recipe

Sata Andagi Okinawa Doughnuts Recipe

Archives | Site Map


Past Issues

Less than Monthly

BellaOnline on Facebook

| About BellaOnline | Privacy Policy | Advertising | Become an Editor |
Website copyright © 2015 Minerva WebWorks LLC. All rights reserved.

BellaOnline Editor