Kabocha, Japanese pumpkin, is popularly used in Japanese cooking. Kabocha pumpkin have some sweetness. The skin is really hard, so cook lightly in microwave before slicing a kabocha. Please be careful when cutting it.
Simmered Sweet Kabocha
Photo (c) Setsuko Yoshizuka
Kabocha is simmered with sugar. It's the most popular kabocha dish in Japan.
Simmered Kabocha with Soboro Ankake Sauce
Photo (c) Setsuko Yoshizuka
It's a variation of kabocha amani (simmered sweet kabocha) and is served with ankake (thick sauce). Soboro are crumbled and seasoned meat/fish/egg in Japanese cooking.
Kabocha Pumpkin Soup
Photo (c) Setsuko Yoshizuka
Kabocha soup is often cooked in fall/winter. It keeps you warm. How about cooking hot soup on Halloween night.
Kabocha Pumpkin Custard Pudding
Photo (c) Setsuko Yoshizuka
It's a recipe to make custard pudding with Japanese kabocha, which is called kabocha purin. It's a popular sweet in Japan.
Kabocha Pumpkin Cookies
Photo (c) Setsuko Yoshizuka
This pumpkin cookies are soft and are slightly sweet. You can make various shaped cookies.
Kabocha Manju Cakes
Photo (c) Setsuko Yoshizuka
Kabocha manju is a Japanese steamed cake with kabocha pumpkin filling.
Kabocha Pumpkin Salad
Photo (c) Setsuko Yoshizuka
This pumpkin salad recipe uses onion and kabocha pumpkin.
