Kabocha no Nimono (simmered pumpkin) Recipe – Japanese Cooking 101 (2024)

FAQs

What is kabocha no nimono made of? ›

Nimono is usually seasoned with combinations of soy sauce, sugar, Sake or Mirin that give vegetables sweet and salty flavors. The seasoned broth in Nimono is not soup to drink, but only to give vegetables flavoring.

Kabocha pumpkin has less seeds and thin skin compared to pumpkins. When kabocha is cooked, the taste of kabocha pumpkin resembles sweet potatoes more than any other pumpkin.

Kabocha (/kəˈboʊtʃə/; from Japanese カボチャ, 南瓜) is a type of winter squash, a Japanese variety of the species Cucurbita maxima. It is also called kabocha squash or Japanese pumpkin in North America. In Japan, "kabocha" may refer to either this squash, to the Western pumpkin, or indeed to other squashes.

borrowed from Japanese, "kabocha squash, pumpkin"

Place a otoshibuta (drop-lid) or a piece of foil on the surface of the kabocha, and cover with lid. Set over medium-high heat. As soon as the broth starts to boil, turn down the heat to simmer. Simmer for 15-20 minutes or until the kabocha is tender and the broth is reduced to very low.

Research shows that kabocha squash flavonoids like beta-carotene and lutein promote skin health. It prevents oxidation and inflammation of skin cells. It may also protect skin from damage, aging, and cancer growth.

If you eat an excessive amount of kabocha squash, or any yellow or orange fruit or vegetable containing beta carotene, you can develop carotenemia. This is a condition that can cause your skin to appear yellowish or orange. It's harmless, and the cure is simply to cut back on the carotene-containing foods.

The higher the levels of cucubitacin, the more bitter the squash will taste. The most likely cause for a bitter taste in squash is due to an environmental stress of some sort, most likely a wide temperature flux or irregular irrigation. Either of these will create an excess of cucurbitacins to concentrate in the fruit.

Like most winter squash, kabocha can last for a month when it's stored in a dry place like the pantry or the kitchen countertop. After it's cut up (cooked or raw), store it in an airtight container in the fridge. Do that, and it'll last for a few days.

The kabocha skin is edible. Many Japanese kabocha recipes such as kabocha tempura and simmered kabocha require it to keep the skin on. However, if you want to show that beautiful orange color in your recipe, you have to remove the rind as the dark green kabocha skin will not keep the beautiful orange flesh color.

What is the Chinese name for kabocha squash? ›

Similar to butternut, acorn, or red kuri, but with drier and sweeter flesh, kabocha's starchiness actually reminds me more of a root vegetable like a yam or sweet potato. Its earthy, nutty flavor is similar to a roasted chestnut— in Chinese kabocha is actually called chestnut squash (banli nangua 板栗南瓜).

Kabocha squash is a low glycemic food.

This is particularly important if you have type 2 diabetes or at risk of developing it. Low-glycemic diets have also been linked to reduced risks for cancer, heart disease, and other conditions,” reports Harvard Health.

Meaning: Good morning (informal) Pronunciation: Oh-ha-yoh(oo) – ends up sounding a little like the state, Ohio. About: We'll start off with ohayou, good morning in Japanese. This is the more casual way of saying good morning that you can use with friends and family.

Yes, you can eat kabocha squash raw! Toss it in a vinaigrette or marinade and let it sit for 10 minutes to soften. Then it's delicious as an addition to deli-style small plates.

Flesh: well-ripened kabocha has a vivid dark orange or yellow-brown flesh. Make sure to also check whether it looks plump. Seeds: the inside of delicious kabocha is usually filled with countless seeds. Also, seeds should be thick and bulging.

Nimono (煮物) is a simmered dish in Japanese cuisine. A nimono generally consists of a base ingredient simmered in shiru stock and seasoned with sake, soy sauce, and a small amount of sweetening.

It's shaped like a lumpy, dark green pumpkin and has bright yellow-orange flesh on the inside. The flavor is similar to pumpkin or butternut squash but is slightly sweeter. You can use kabocha squash much like butternut in soups and stews, baked goods and breakfast items.

Also known as Japanese pumpkin, kabocha squash is a wonderfully versatile winter squash variety. In Japanese cooking, it's often simmered in a flavorful dashi stock to make Kabocha no Nimono or fried and served as part of vegetable tempura. In Korea, it's cooked into porridge and mashed into salad.

The kabocha squash is also referred to as the Japanese pumpkin. Naturally sweeter than butternut squash, the bright yellow flesh of the kabocha is denser than traditional pumpkins—a cross between a sweet potato and a pumpkin, if you will.