Kabocha is an Asian variety of winter melon from Japan commonly called Japanese pumpkin. It has a strong yet sweet flavor and moist, fluffy texture, which is like chestnuts. It slightly more expensive than our local pumpkin. I bought a quarter back and decided to make salad with it. Love this Kabocha salad. The salad has slices of Japanese cucumber and raisins added to give it flavors and texture . Every mouthful is deliciously good and I can't stop eating them. I had double servings though :) I chilled it in the fridge before serving...so so good ! Simple and healthy too ! A keeper for sure !
the nutty flavor and sweetness from the Kabocha
is worth the time making this salad :)
the Japanese cucumber and raisins gives the salad texture
I love my Nikon with th 35mm f1:1.8 g
Kabocha Salad - adapted from Japanese Cooking 101
Ingredients:
1/4 -1/3 Kabocha (Japanese pumpkin )
1 tsp lemon juice
1 Japanese or 2 small cucumbers
1/4 tsp salt
2 tbsp Japanese mayonaise
raisins *optional
black pepper to taste *optional
Instructions:
Peel and dice Kabocha and place them in a microwave safe dish. Cover and cook about 6 minutes in microwave or until soft. Mash Kabocha slightly. Add lemon juice and let it cool.
Slice cucumber thinly and sprinkle salt in another bowl. Let it sit for a few minutes and squeeze water out.
Mix Kabocha, cucumber and mayonaise. Salt and pepper to taste. Mix in or top with some raisins.
