• How to Prep and Store Japanese Pumpkin 'Kabocha'

    How to Prep and Store Japanese Pumpkin 'Kabocha'
    Kabocha What you see on the label at the Farmer's Market: Kanji: 南瓜 Hiragana: かぼちゃ Katakana: カボチャ Seasonal Harvesting Period: Autumn The Basics: This pumpkin can be stored for a long time, has high nutritional value, and is very filling. This pumpkin is often used in sweet side dishes and is said to be a "universal vegetable." It is good for boiled food dishes, fried food, soup, salad, pudding, pie, etc.There are three types of pumpkins, "Japanese pumpkins", "Western pumpkins", and "Pepo pumpkins". Western pumpkins are generally the most distributed to markets. The Western pumpkin is characterized by its strong sweetness. Japanese...
  • How to Make 'Japanese Pumpkin and Sweet Potato Soup'

    How to Make 'Japanese Pumpkin and Sweet Potato Soup'
    Japanese Pumpkin and Sweet Potato Soup A nice cup of slightly sweetened potato soup really hits the spot when its chilly outside. The dash of black pepper in the end opens up the senses and warms you up. But wait! If it is blazing hot outside, making this soup cold tastes just as good, especially if you live on a tropical island.    Materials Pot Blender or Hand Mixer Knife Peeler Ingredients Japanese Pumpkin 1/4 of a Whole Sweet Potato 150 Grams Water Enough to Cover Potatoes in Pot Butter/Margarine To Taste Consommé/Bouillon 5 Grams Soy Milk...
  • How to Make 'Sweet and Sour Pumpkin Slices'

    How to Make 'Sweet and Sour Pumpkin Slices'
    Sweet and Sour Pumpkin Slices This easy recipe makes a great side dish during autumn and only takes about 10 minutes. Japanese pumpkin, or squash, has vitamins such as A, C and magnesium, and lower in calories than other carbs. It also is full of fiber. There is no better food than one you can enjoy while knowing it is good for you! Materials Frying Pan Cooking Oil Knife Ingredients Japanese Pumpkin 1/3 of a whole Soy Sauce 2 Tablespoons Sugar 2 Tablespoons Vinegar 1 Tablespoons Goma Seeds Optional ※Easy Point!: Feel free to substitute with satsumaimo...
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