Tag Archives: Kabocha

Japanese Appetizer (O-toushi/お通し): Mashed Kabocha Salad

April 22, 2014 dragonlife 2 Comments

O-toushi/お通しis actually a bit difficult to translate.
In a Japanese (in Japan) izakaya it is an appetizer that is served with the first drink and that you pay for in general in lieu of a cover charge.
I have nothing against such a notion as it gives you a good idea of the chef’s skills!

Kabocha, or Japanese pumpkin, is a very versatile vegetable often associated with soup or tempura.
It can be prepared in a Western way by boiling it first and make a mash while it is still hot.
Fragon then mixes it a little mayonnaise, broken boiled egg, black olive slices and little pepper.
last she sprinkles it with hand-broken parsley!
Makes for some elegant colors and is so yummy it does disappear quickly!

RECOMMENDED RELATED WEBSITES

So Good Sushi Restaurant in Nice France
Navigating Nagoya by Paige, Shop with Intent by Debbie, BULA KANA in Fiji, Kraemer’s Culinary blog by Frank Kraemer in New York,Tokyo Food File by Robbie Swinnerton, Green Tea Club by Satoshi Nihonyanagi in Shizuoka!, Mind Some by Tina in Taiwan, Le Manger by Camille Oger (French), The Indian Tourist, Masala Herb by Helene Dsouza in Goa, India, Mummy I Can Cook! by Shu Han in London, Pie
rre.Cuisine, Francescannotwrite, My White Kitchen, Foodhoe, Chucks Eats, Things that Fizz & Stuff, Five Euro Food by Charles,Red Shallot Kitchen by Priscilla,With a Glass, Nami | Just One Cookbook, Peach Farm Studio, Clumsyfingers by Xethia, PepperBento, Hapabento, Kitchen Cow, Lunch In A Box, Susan at Arkonlite, Vegan Lunch Box; Tokyo Tom Baker, Daily Food Porn/Osaka, Only Nature Food Porn, Happy Little Bento, J-Mama’s Kitchen, Cook, Eat, Play, Repeat, Bento Lunch Blog (German), Adventures In Bento, Anna The Red’s Bento Factory, Ohayo Bento,

Must-see tasting websites:

-Sake: Ichi For The Michi by Rebekah Wilson-Lye in Tokyo, Tokyo Through The Drinking Glass, Tokyo Foodcast, Urban Sake, Sake World
-Wine: Palate To Pen, Warren Bobrow, Cellar Tours, Ancient Fire Wines Blog
-Beer: Another Pint, Please!, Beering In Good Mind: All about Craft Beer in Kansai by Nevitt Reagan!
ABRACADABREW, Magical Craftbeer from Japan
-Whisky: Nonjatta: All about whisky in Japan by Stefan Van Eycken
-Japanese Pottery to enjoy your favourite drinks: Yellin Yakimono Gallery

Non gastronomy must-see sites by Shizuoka Residents

HIGHOCTANE/HAIOKU by Nick Itoh in Shizuoka City

レシピ, 美食, Dessert, Desserts, 野菜, 農業, Japan, Japanese Gastronomy, Kabocha, Muffin, Recipes, Shizuoka, Shizuoka agricultural products, Shizuoka Cuisine

Halloween Kabocha Coconut Milk Muffin

October 5, 2012 dragonlife Leave a comment

using a rice cooker can be so useful for creating cakes when you don’t have an oven!
For this particular muffin use a rice cooker with a capacity of 5 “go”/900ml/4 and a half cups!

INGREDIENTS:

Kabocha: 200 g (without the seeds)
All-purpose: 160 g
Baking powder: 5 g (1 + 2/3 of teaspoon)
Sugar: 85 g
Salt: 2 pinches
Egg: 2
Coconut milk: 100 ml/1/2 cup
Salad oil: 1 tablespoon
Raisins: 2 tablespoons
Cinnamon: a little

RECIPE:

Cut kabocha in 2 cm side pieces. Wash in clean water . Cook inside microwave for 2 minutes at 600 W or until soft.
In a large bowl mix flour and baking powder.
Add sugar and salt and mix well.
Coat the inside of the rice cooker dish with salad oil.

Break the egg in the middle.
Pour in the coconut milk.
Mix starting from the middle and incorporate the rest little by litle.

Add salad oil and mix well.

Add kabocha and raisins am\nd mix roughly.

Pour the mixture inside the the rice cooker dish.

That is how it should look once cooked.

Turn it over onto a serving dish.

Cut and serve!

RECOMMENDED RELATED WEBSITES

Kraemer’s Culinary blog by Frank Kraemer in New York,Tokyo Food File by Robbie Swinnerton, Green Tea Club by Satoshi Nihonyanagi in Shizuoka!, Mind Some by Tina in Taiwan, Le Manger by Camille Oger (French), The Indian Tourist, Masala Herb by Helene Dsouza in Goa, India, Mummy I Can Cook! by Shu Han in London, Pierre.Cuisine, Francescannotwrite, My White Kitchen, Foodhoe, Chucks Eats, Things that Fizz & Stuff, Five Euro Food by Charles,Red Shallot Kitchen by Priscilla,With a Glass, Nami | Just One Cookbook, Peach Farm Studio, Clumsyfingers by Xethia, PepperBento,Adventures in Bento Making, American Bent, Beanbento, Bento No, Bento Wo Tsukurimashou, Cooking Cute, Eula, Hapabento , Happy Bento, Jacki’s Bento Blog, Kitchen Cow, Leggo My Obento, Le Petit Journal Bento & CO (French), Lunch In A Box,
Susan at Arkonlite, Vegan Lunch Box; Tokyo Tom Baker, Daily Food Porn/Osaka, Only Nature Food Porn, Happy Little Bento, The Herbed Kitchen, J-Mama’s Kitchen, Cook, Eat, Play, Repeat, Bento Lunch Blog (German), Adventures In Bento, Anna The Red’s Bento Factory, Cooking Cute, Timeless Gourmet, Bento Bug, Ideal Meal, Bentosaurus, Mr. Foodie (London/UK), Ohayo Bento,

Must-see tasting websites:

-Sake: Tokyo Through The Drinking Glass, Tokyo Foodcast, Urban Sake, Sake World
-Wine: Palate To Pen, Warren Bobrow, Cellar Tours, Ancient Fire Wines Blog
-Beer: Good Beer & Country Boys, Another Pint, Please!, Beering In Good Mind: All about Craft Beer in kanzai by Nevitt Reagan!
-Japanese Pottery to enjoy your favourite drinks: Yellin Yakimono Gallery

レシピ, Croquettes, 美食, 里芋, 農業, Food, Japan, Japanese Gastronomy, Kabocha, Recipes, Shizuoka, Shizuoka agricultural products, Shizuoka Cuisine

Halloween Kabocha Croquettes

September 23, 2012 dragonlife Leave a comment

Halloween might all be about pumpkins but when it comes to cooking kabocha is far better!
Croquettes are popular all over the world, so why not make some for Halloween!
The witches will make a special brew to drink with them!

INGREDIENTS (for 6 croquettes)

Kabocha: 500g
Milk: 2 tablespoons
Butter: 20g
Honey: 2 teaspoons
Cinnamon powder: a little
Salt: a little
Cheese or Camembert cheese: 20 g
Raisins: 10g

Flour: as appropriate
Egg: 1
Breadcrumbs: as appropriate
Sliced almonds: as appropriate
If you have them dried somen (thin Japanese wheat noodles)

RECIPE:

Cut kabocha into rough pieces.
Put inside oven dish.
Cook inside microwave oven for 8 mintes at 700 Watts.
Peel skin off.
Bear in mind kabocha will be very hot when you manipulate it!

In a bowl mash the kabocha.
Add milk, butter, honey, salt and cinnamon.
Mix well.

Separate the paste into 3 identical quantities.
Make two balls with the first quantity around cheese/camembert cheese.
Make two balls with the second quantity mixed with the raisins.
Make two plain balls with the third quantity.

Shape each croquette like a small pear.
Roll them in flour, then beaten egg and then breadcrumbs (or sliced almonds, or dried somen).

Heat oil to 180 degrees Celsius and deep-fy.

Serve 3 different croquettes on a dish and decorate with Italian parsley.

How about the above for a more elegant presentation with croquettes filled qith camemebrt Cheese!

So easy!

RECOMMENDED RELATED WEBSITES

Must-see tasting websites:

美食, 農業, Gastronomes, Gastronomy, Halloween, Japan, Japanese Gastronomy, Kabocha, Recipes, Shizuoka, Shizuoka agricultural products, Shizuoka Cuisine

Halloween Kabocha Pancakes!

September 17, 2012 dragonlife 3 Comments

The Japanese love pancakes, be they American or European style!
Have you ever tried making some with pumpkin or Kabocha?
Here is a simple recipe for Halloween parties!

INGREDIENTS: (For 2~ people)

Kabocha: 250 g (without the seeds)
All-purpose flour: 250 g
Baking powder: 1 tablespoon
Syrup (or sugared water): 2 tablespoons
Salt: 2 pinches
Milk: 450 ml/2 cups and a quarter
Egg: 1
Salad oil: 1 tablespoon
Honey: 2 tablespoons

RECIPE:

Cut the kabocha roughly and cook for 3 minutes inside a microwave oven.
Check it is soft enough before mashing it.
It does not have to be mashed down to paste.

In a bowl pour milk, beaten egg, syrup, salt and beat the whole well.

Add all flour and baking powder and mix well.
Add kabocha and olive salad oil and mix well till you obtain a smooth paste.

Use a non-stick frypan if possible.
Oil the frypan with a piece of kitchen paper imbibed with oil to avoid using too much oil.
Pour enough paste for a pancake and cover with lid. Keep cooking over low fire.
Turn it over after 20^30 seconds and cook again for same length of time.

Serve at once if possible!

RECOMMENDED RELATED WEBSITES

Must-see tasting websites:

レシピ, 美食, 野菜, 農業, Gastronomes, Gastronomy, Gratin, Halloween, Japanese Gastronomy, Kabocha, Pumpkin, 南瓜

Halloween Kabocha Gratin!

September 14, 2012 dragonlife Leave a comment

Halloween will be soon with us again this year!
Have you ever thought of cooking all these pumpkins?
In Japan Kabocha is the most popular pumpkin as it is very solid, therefore easy to prepare in many ways!
How about a Halloween Kabocha Gratin, then?
A great comfort food for the whole family!

INGREDIENTS: (for 2 people)

Kabocha: 300 g
Onion: 100 g
Bacon: 60 g
Garlic: 1/4 teaspoon, grated
Olive oil: 2 teaspoons
All purpose flour: 2 teaspoons
Pizza cheese: as appropriate
Dried chopped parsley (or fresh, then chopped): as appropriate

For the white sauce (Bechamel)
Milk: 250 ml
Consomme powder: 1 teaspoon
Salt: 2~3 pinches
Nutmeg: a little
White pepper: a little

RECIPE:

Cut the kabocha into 7 mm thick slices (cut them in halves after that if too big). Place on a oven dish. Cover with cellophane paper and cook in microwave oven for 3~4 minutes at 600 Watts
Slice the onion thin.
Cut the bacon into thin 1 cm wide strips.

In a large skillet pour olive oil and fry bacon first.
Add sliced onoin and grated garlic. Fry until onion has taken on a nice light-brown color.

Lower the fire to minimum.
Add flour and mix well. Add milk and mix. Add salt, consomme powder and white pepper.
Mixing all the time cook until the sauce bubbles up.
Add kabocha and cook for 3 more minutes.
During that time heat oven to 250 degrees Celsius.

Transfer the whole into a gratin dish.
Cover with pizza cheese.
Bke for 10 minutes at 250 degrees Celsius.

When cheese has become a nice color, take the dish out. Sprinkle parsley over the cheese and serve!

RECOMMENDED RELATED WEBSITES

Must-see tasting websites:

Gastronomy, Japanese Gastronomy, vegetables

Tomatoes & Kabocha in Yaizu City: Ooba Garden

May 24, 2011 dragonlife 2 Comments

One cannot talk about a producer in a single article!
Actually it is a true pleasure to visit such farmers time and again! There is so much to learn from them!

Therefore I paid my second visit to Mr. Hiroyuki Ooba/大場弘之’s Garden in Yaizu City yesterday!

Mr. Ooba mainly grows tomatoes, especially a variety called Misora 64.
But like most farmers he also grows his own rice, cabbage and a few vegetables on top of his regular crops of iceplants in winter and tomatoes, the last two in greenhouses.

For almost 6 months every year tomatoes have to be selected and harvested almost every day.

According to the market demands tomatoes come into various sizes.

This is the most popular size, although my own preference would go for larger ones!

These yellow stickers are insects/pests traps. But one has to be on a constant lookout for civets, too!

Only two seedlings per pot set in pairs about 1 meter away from each other. Even so, it is a veritable jungle!

Loads of paring and cleaning to do everyday. Even so it all looks pretty clean!

Mr. Ooba’s father built those solid greenhouses!

Each plant has to be secured on poles and along lines!

A proof of a hard work day!

This year Mr. Ooba has decided to experiment with different varieties of kabocha! This one is called “Utsukiyaseakakuri/打木早生赤栗/Red Kuri squash in English, Potimarron in French.

This one is called “Yumemi”/夢味/grey-white squash.

Even among the seemingly common green kabocha there are many varieties. This one is called “Hakkori Ebisu”/はっこりえびす.

Mr. Ooba has set apart a small space to grow his own thin leeks!

And even grapes!

A general view of very healthy looking squash plant rows!

Too much water is detrimental to squash, so the soil is kept dry and free of pests with sheets of fabric.

The selected flowers an fruits will have to be hung on lines to preserve color and shape!

Once again a lot of paring has to be done as only the best flowers will be chosen!

A beautiful flower promising a great squash!

I will come again to have a good look at all those kabocha.
For the moment I was interested in acquiring tomatoes!
The scale above shows the various stages of ripeness!

I bought two cartons of these!
These Misora 64 have a great balance between acidity and sweetness, a great change from the usually sweet tomatoes in demand these days!

Ooba Garden, Mr. Hiroyuki Ooba
421-0212, Shizuoka ken, Yaizu Shi, Riemon, 250-2
421-0212静岡県焼津市利右衛門２５０－２
Tel.: 054-622-2661
Mobile: 090-3839-7027
E-mail: rynca@live.jp
Mobile E-mail: lycoper@ezweb.ne.jp

Uncategorized

Kabocha Bread

April 13, 2010 dragonlife Leave a comment

Here is another simple bread recipe using kabocha this time!
It ca easily be used for sandwiches and even hamburgers!

Kabocha Bread!

INGREDIENTS: For 8 balls

-All-purpose flour: 4 cups
-Egg: 1
-Lukewarm water: 120 cc/ml
-Oilve oil: 2 tablespoons
-Brown sugar: 1 tablespoon
-Salt: 1 teaspoon
-Dry yeast/yeast powder: 2 g
-Kabocha: 100 g

RECIPE:

-Pour all ingredients, except kabocha, into the bowl of the Home Bakery (see above pic) and set for a first fermentation and switch on.

-Cut the kabocha into small pieces. Boil until soft. Drain well and pass through a sieve to obtain a puree.

-Once the dough has been fermented, take out of the Home Bakery mold. Mix it with the kabocha puree and knead well.

-Form a ball (it’s ok if some kabocha is still visible) and drop it in the Home Bakery mold. Set it for a first fermentation agan and switch on.

-Once the fermentation is finished take dough out and form 8 equal-sized balls.

-Sprinkle balls with flour and let rest on a oven hot plate for a second fermentation.

-When econd fermentation has been finished bake for 10 minutes at 200 degrees Celsius.

Sandwich samples:

Deep-fried chicken burger!

Bacon sandwich!

Ham sandwich!

Please check the new postings at:
sake, shochu and sushi; Happy Little Bento

—————————————-
日本語のブログ
—————————————-

Uncategorized

Vegan Japanese Cuisine: Fried-Stewed Kabocha

March 10, 2010 dragonlife 2 Comments

I’ve already have introduced a similar basic recipe, but with dashi and and without precise ingredients quantities.
Many people in Japan believe that Kabocha originates from Japan.
Actually it was introduced to Asia a long time ago after it was discovered on the American Continent.
Even the etymology is not Japanese as it refers (apparently, but nothing sure about that!) to the varieties first grown and developped in Cambodia, according to the same Japanese who can’t get enough of them and mostly import them from Tonga, of all places!
Here is a more precise and little different recipe of this vey popular vegetable:

Kabocha no Itame-ni/南瓜の炒め煮/Fried-Stewed Kabocha!
Dedicated to my new friend, Vegansarus!

INGREDIENTS: For 2~4 persons

-Kabocha/Pumpkin: 500 g
-Leeks: 1/2 cup/100 ml/cc (finely chopped)
-Oil (of your choice): 3 tablespoons
-Fresh ginger: 5~6 thin slices (fresh ginger)
-Water: 1 ~ cup/200ml/cc~
-Soy sauce: 2 tablespoons
-Sugar: 1 tablespoon
-Salt: 1/2 teaspoon

RECIPE:

First take the stem end out. It sounds evident, but you will make things hard for you if you skip that simple step!

Turn the kabocha over (now you understand why you have taken the stem out?). Cut in half through the middle. Take care not to slip and cut your fingers!

Having cut the kabocha in half, cut it again in half (fourth). The raw kabocha might be hard to cut. There is no need to use brute force. Cut it slowly!

This will make it easy to scoop out (and discard the seeds).

Cut each quarter again across as shown in above picture.

Then cut again as shown in above picture for individual pieces.

The next step is bit of a pain, but absolutely necessary.
Cut away the skin edges as shown in above picture.
Why?
-1) for a more even cooking.
-2) the edges will turn hard and will be diificult to bite through. You might even cut your lips. Believe me!
-3) the kabocha wedges will not break down upon stewing.

The kabocha wedges as they should be before stewing!

In a saucepan drop the oil, leeks and fresh ginger. Fry them for a while, then drop in all the kabocha. Fry for a while on a medium fire.

-Add water, soy sauce, sugar and salt. Lower fire. Cover with lid. Stew for 15 minutes or until the kabocha is soft. The point for better taste is the preliminary frying!

Please check the new postings at:
sake, shochu and sushi

—————————————-
日本語のブログ
—————————————-

Uncategorized

Vegan Japanese Cuisine: Kabocha No Amakarani

January 13, 2010 dragonlife 5 Comments

Many people in Japan believe that Kabocha originates from Japan.
Actually it was introduced to Asia a long time ago after it was discovered on the American Continent.
Even the etymology is not Japanese as it refers (apparently, but nothing sure about that!) tothe varieties first grown and developped in Cambodia, according to the sam Japanese who can’t enough of them and mostly import them from Tonga, of all places!

“Kabocha No Amakarani”, or 南瓜の甘辛煮in Japanese means simmered/stewed sweet and spicy kabocha.
It is very easy to make, even if it entails some handiwork. and can be enjoyed by all, vegans or not!

The following recipe bein the basic one, I will keep to the method and leave the exact quantities to your preferences!

RECIPE:

First take the stem end out. It sounds evident, but you will make things hard for you if you skip that simple step!

Turn the kabocha over (now you understand why you have taken the stem out?). Cut in half through the middle. Take care not to slip and cut your fingers!

Having cut the kabocha in half, cut it again in half (fourth). The raw kabocha might be hard to cut. There is no need to use brute force. Cut it slowly!

This will make it easy to scoop out (and discard the seeds).

Cut each quarter again across as shown in above picture.

Then cut again as shown in above picture for individual pieces.

The kabocha wedges as they should be before stewing!

put all the kabocha wedges into a large bowl. Add sugar and mix. Leave it to marinate for at least 3 hours. It will soften the kabocha. It will also enhance the “umami”/taste. Water that will have seeped out will be used when simmering/stewing the kabocha. Don’t throw it away!

Place the kabocha wedges in a larg pan skin down (at least at first!).
Pour their water on top.
Pour dashi so as to cover them.
See dashi recipe HERE.
Cover with lid and cook for a while over a medium fire.
Once it starts to boil, take off lid and season with a little soy sauce and spices if wanted.
Cover again and stew over a low fire until liquid/juices have disappeared.
Can be eaten hot or cold!

Please check the new postings at:
sake, shochu and sushi

—————————————-
日本語のブログ
—————————————-

Uncategorized

Kabocha Lemon Cupcakes

November 21, 2009 dragonlife 4 Comments

It seems I have finally caught the “cupcakes disease”. I cannot fail being attracted to cupcake recipe, but with the difference I’m only interested in the Japanese varieties!

Kabocha, or Cambodia abóbora in Latin, originally came from the Andes region in South America but was develpped as the present variety in Cambodia, hence its name.
The Japanese grow a lot of them but they have to import them notably from Tonga in the South Pacific to satisfy the enormous demand!

Here is a very simple recipe for people in a hurry!
Kabocha Lemon Cupcakes!

INGREDIENTS: 8~10 cakes

-Hot-cake mix: 200 g
-Honey (liquid): 3 tablespoons
-Kabotcha (or pumpkin): 3 tablespoons (mash them first)
-Lemon juice: 2 tablespoons
-Milk: 60 ml
-Unsalted butter: 80 g
-Eggs: 2 large
-Almond slices (to taste)

RECIPE:

-Pre-heat oven to 180 degrees Celsius. Bring butter back to home temperature.

-In a bowl mix the eggs and butter well until smooth. Add honey and mix. Add mashed kabocha and mix.

-Add milk and mix. Add hot cake mix (powdered mixture) and mix well.

-Add lemon juice and mix well.

-Fill cups up to 6 or 7 tenths of their depths. Decorate with almond slices

-Bake in oven at 180 degrees Celsius for 2~23 minutes.

Easy, isn’t it?