{"id":12001,"date":"2020-11-26T08:12:38","date_gmt":"2020-11-26T13:12:38","guid":{"rendered":"https:\/\/ethnojunkie.com\/?p=12001"},"modified":"2021-01-30T10:46:48","modified_gmt":"2021-01-30T15:46:48","slug":"winter-squash-quashing-questions-winter-sweet-kabocha-squash","status":"publish","type":"post","link":"https:\/\/ethnojunkie.com\/?p=12001","title":{"rendered":"Winter Squash: Quashing Questions – Winter Sweet Kabocha Squash"},"content":{"rendered":"

\ud83d\udc68\u200d\ud83c\udf73 Cooking in the Time of COVID \ud83d\udc68\u200d\ud83c\udf73<\/p>\n

(Click on any image to view it in high resolution.)<\/em>
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\nI know kabocha as a dark green, firm-fleshed squash often reputed to taste like a blend of pumpkin, chestnut, and sweet potato, and it\u2019s another of my favorites (most Japanese squashes garner high marks from me). But one crate at the farmers\u2019 market bore a sign that read \u201cwinter sweet kabocha\u201d and another was identified as merely \u201cwinter kabocha\u201d so I inferred that they were two different varieties. I bought one of each (see the pair side by side in this photo<\/a>) and decided to pass on the standard green variety \u2013 I mean really, how many kabochas can I use? Since the pair tasted pretty much the same (I suspect it was a labeling issue), I\u2019m pretty sure in retrospect that purchasing both winter versions had been unnecessary and it would have been wiser to compare winter sweet kabocha to the more common green one (which I didn\u2019t do) or the orange variation (which I did do).<\/p>\n

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\nSince kabocha of any color holds its shape commendably when steamed or simmered…<\/p>\n

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\n…I couldn\u2019t resist making Kabocha no Nimono (\u304b\u307c\u3061\u3083\u306e\u716e\u7269), a classic Japanese treatment that simmers chunks of kabocha in dashi (Japanese soup stock) seasoned with sake and\/or mirin, soy sauce, sugar and salt; the garnish is fresh ginger sliced into matchsticks. Very satisfying.<\/p>\n

Next up, the aforementioned orange kabocha squash.<\/a>
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\n(For those who are just joining us, the saga begins here.<\/a>)<\/em>
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\nStay safe, be well, and eat whatever it takes. \u2764\ufe0f
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\n <\/p>\n","protected":false},"excerpt":{"rendered":"

Winter Squash: Quashing Questions – Winter Sweet Kabocha Squash. Read on…. Continue reading →<\/span><\/a><\/p>\n","protected":false},"author":3336,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[145,31],"tags":[121,43],"class_list":["post-12001","post","type-post","status-publish","format-standard","hentry","category-cooking-in-the-time-of-covid","category-home-cookin","tag-american","tag-japanese"],"_links":{"self":[{"href":"https:\/\/ethnojunkie.com\/index.php?rest_route=\/wp\/v2\/posts\/12001","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/ethnojunkie.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/ethnojunkie.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/ethnojunkie.com\/index.php?rest_route=\/wp\/v2\/users\/3336"}],"replies":[{"embeddable":true,"href":"https:\/\/ethnojunkie.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=12001"}],"version-history":[{"count":30,"href":"https:\/\/ethnojunkie.com\/index.php?rest_route=\/wp\/v2\/posts\/12001\/revisions"}],"predecessor-version":[{"id":12220,"href":"https:\/\/ethnojunkie.com\/index.php?rest_route=\/wp\/v2\/posts\/12001\/revisions\/12220"}],"wp:attachment":[{"href":"https:\/\/ethnojunkie.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=12001"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/ethnojunkie.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=12001"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/ethnojunkie.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=12001"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}