@momo.thepeach: Who else will be eating LOTS of Kabocha now that it’s officially fall!!? 🎃🍂 This かぼちゃの煮物 (Kabocha no Nimono) is a really simple and easy side dish to have in the fridge, that I wanted to share. Ingredients: ◆ Kabocha: 1/4 (about 400g) ◆ Dashi: 200ml (or 200ml water + 1/2–1 tsp dashi powder) ◆ Sugar: 2 tbsp ◆ Soy sauce: 1.5–2 tbsp (1.5 for a lighter finish) ◆ Mirin: 1 tbsp ◆ Sake: 1 tbsp *If you want a slightly sweeter finish, you can add 1.5 tbsp of sugar. The sweetness of a Kabocha varies a lot, so taste the broth and adjust sugar. While the kabocha’s biological ancestors are from Central/ South America, it’s known worldwide as”kabocha” because the specific variety we eat today was studied, developed, and exported by Japan 🇯🇵 Another little fact: In Japan, it was traditionally eaten on 冬至(Toji)- the shortest day of the year because kabocha keeps well through the winter and historically it provided vital nutrients when fresh green vegetables were scarce. It’s eaten to ward off illnesses and bring good luck! The idea was that it would help you stay healthy through the winter. kabocha is also really good for you~ packed with beta-carotene (which your body turns into vitamin A), plus vitamin C, vitamin E, and fiber, so it’s good for skin, and eyes, your immune system, and the fiber keeps you full and your digestion happy! Hope you get to try it! 🎃 . . . #japanesecooking #kabocha #japanesefood #pumpkinseason #pumpkinrecipes

ྀིྀིྀིྀིྀིmomo in toronto 💌

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Monday 05 October 2026 23:10:48 GMT