Have you tried Kabocha (カボチャ, 南瓜) before? It’s called Kabocha squash in the U.S. and Japanese pumpkin in Australia and New Zealand. This simmered kabocha is one of the easiest way to cook kabocha, and of course it is super delicious!
What is Kabocha?
Kabocha is an Asian variety of winter squash, but in Japan, we refer to it as simply pumpkin. Kabocha’s exterior and texture is very hard when it’s raw, and has thick deep green skin. I know it’s not particularly “pretty.” But when you cut it open, (it will require some strength to cut through), you will see a beautiful intense yellow-orange flesh inside. Kabocha is very moist and has a chestnut-like fluffy texture. It’s also filled with beta-carotene (which is converted to vitamin A by our body), iron, vitamin C, and B.
Simple and Delicious Simmered Kabocha
Because kabocha is naturally very sweet, and sweeter than butternut squash, a nice way to enjoy the kabocha’s natural flavor is to simmer it with minimum seasonings. For this recipe, I used only Shio Koji (塩麹), which brings out nice umami from kabocha. Shio Koji Shio koji is a traditional Japanese ingredient made with fermented rice malt (koji) and salt (shio). The enzymes contained in shio koji break down proteins to draw umami out of meat and fish. If you want to read more about it, click here. To get the Simmered Kabocha with Shio Koji recipe, click here over at Hikari Miso’s website.
Where to Find Shio Koji for Simmered Kabocha?
If you want to make Homemade Shio Koji, watch this short video below. For the step-by-step recipe, click here.
Other Delicious Kabocha Recipes
Classic Simmered Kabocha Kabocha Pork Stir Fry Kabocha Salad Kabocha Squash Soup
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