Tuesday, September 14, 2010

What's a kabocha?

Kabocha squash in this week's box came from Glen and Dinah in Jetsonville who export their crop to Japan where the pumpkin-like vegetable is prized. If you click on the hilbarn Recipe link you'll find some of Dinah's favourite recipes.

1 comment:

Antenna said...

Kabocha tempura is very easy and delicious! just same way as fish and chips!
Also simmerd kabocha ("kabocha no nimono" in Japanese)is tasty!
Cut 3x3cm and put in pot and add water which the kabocha can covered and dashi(fish stock or konbu(seaweed)stock), sugar and soy source.
When the kabocha gets soft, add mirin (http://en.wikipedia.org/wiki/Mirin, not nessesary).
My very simple Japanese vegetarian food:)