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Might be too obvious, but you can use Amazon.jp product reviews for some hilarious immersion.
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4 comments
Kabocha no Nimono is one of Japan’s most popular ways to prepare Japanese pumpkin. When done well, it’s a creamy flavor bomb that makes for the perfect autumn side. The trick is to simmer it in savory dashi broth with a drop lid and then let it cool in the broth. For my version, I also include some atsuage tofu which lends a nice meaty texture and enough protein that you could also serve this as a main. This is one of those dishes you can make without a recipe, but if you need one I have a [recipe video here](https://youtu.be/X3Ty1R_mdMY).
I just had a tasty hokkaido pumpkin but I just boiled it in water with some salt, have to try cooking it in dashi next time!
Just wondering, but do you call these pumpkins in your country? I’ve been teaching my students to call them squash.
I love kombucha pumpkins. Roast them w avocado oil.. ..I’m drooling