Wednesday, March 28, 2012

Kabocha No Nimono

According to the poster of this recipe on, "This is the most common (and delicious!) method of cooking pumpkin in Japan. The usual hard-skinned variety of pumpkin/squash is best." I made a half batch because I'm running out of pumpkin. In case you aren't from the DC area, we didn't have a winter this year so my natural cold storage unit (the shed) was actually hot in the winter sun. My pumpkins, sitting in their hay beds, were roasting instead of chilling.

The recipe was easy to make, and would have lots of different uses. The paper towel lid was odd, but the author said it was important and not to skip it. The pumpkin ends up with a slight salty/sweet taste. I enjoyed it as a side dish.

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