Tag Archives: Kabocha

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

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!

SN3O0197

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

Advertisements

Halloween Kabocha Coconut Milk Muffin

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

Halloween Kabocha Croquettes

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

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

Halloween Kabocha Pancakes!

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

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

Halloween Kabocha Gratin!

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

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

Tomatoes & Kabocha in Yaizu City: Ooba Garden

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

RECOMMENDED RELATED SITES:
With a Glass,
Bread + Butter, Zoy Zhang, Hungry Neko, Think Twice, Frank Fariello, Mangantayon, Hapabento, Elinluv Tidbit Corner, Tokyo Terrace, Maison de Christina, Chrys Niles,Lexi, Culinary Musings, Wheeling Gourmet, Comestiblog, Chronicles Of A Curious Cook, Tokyo Through The Drinking Glass, Tokyo Foodcast, Palate To Pen, Yellin Yakimono Gallery, Tokyo Terrace, Hilah Cooking, More than a Mount Full, Arkonite Bento, Happy Little Bento; 5 Star Foodie; Jefferson’s Table; Oyster Culture; Gourmet Fury; Island Vittles; Good Beer & Country Boys; Rubber Slippers In Italy; Color Food daidokoro/Osaka;/a; The Witchy Kitchen; Citron Et Vanille, Lunsj Med Buffet/Estonian Gastronomy (English), Cook, Eat, Play, Repeat, Chrisoscope, Agrigraph, The Agriculture Portal to shizuoka!

Kabocha Bread

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!

RECOMMENDED RELATED SITES:
Warren Bobrow, Bread + Butter, Zoy Zhang, Hungry Neko, Think Twice, Frank Fariello, Mangantayon, Hapabento, Elinluv Tidbit Corner, Tokyo Terrace, Maison de Christina, Chrys Niles,Lexi, Culinary Musings, Wheeling Gourmet, Comestiblog, Chronicles Of A Curious Cook, Bento Boutique, Tokyo Through The Drinking Glass, Tokyo Foodcast, Urban Sake, Sake World, Palate To Pen, Yellin Yakimono Gallery, Tokyo Terrace, Hilah Cooking, More than a Mount Full, Arkonite Bento

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

—————————————-
日本語のブログ
—————————————-