The meaning of the name of this variety is for it to literally "always have a black outer flesh".
I roasted the piece that I bought with a little olive oil.
I also made a quick (lazy) version of this salad for part of our dinner tonight using only 1/2 a yakiimo (roasted sweet potato) and couple of pieces of roasted pumpkin.
Apparently this variety was developed to have a thinner outer flesh which is easier to slice...the inner flesh is apparently sweeter when aged and when steamed the inner flesh is apparently hoku hoku ("fluffy").
I like how the markets sell them in smaller portions so that you don't need to buy a whole pumpkin.
We enjoyed them in a salad with a yogurt dressing (2 tablespoons plain yogurt and 1 tablespoon maple syrup), baby leaf, kaki slices, maitake, canned sardines, zucchini slices, kim chee.
After cutting up the yakiimo and pumpkin, I added 1/2 teaspoon of curry powder and 2 tablespoons of plain yogurt and mixed well.
Before serving I will sprinkle some toasted pumpkin seeds.
How are you doing? What have you been enjoying?
6 comments:
easier to slice should be one of the major characteristics for pumpkins (I'm always careful when cutting whole ones up), but I'm thinking that black no jos don't travel well since they have thin skins. was expensive?
I think I'll have to try this recipe. Also, I have to cut down on my produce purchases too. I was in Nijiya and saw a lot of kabocha that were cut either in halves or quarters. As much as I love Kabocha, I've been wasting a lot because our cooking/eating has drastically changed recently. Another bonus is can select the really orange ones when they're cut :)!
v
Rowena, try looking at the seed website https://www.sakata-vegetables.eu/vegetables/ you might be able to get the seeds!
Take care.
Kat
V, you can add whatever veggies you have on hand. You should half the kabocha with your mom..or freeze if you have space in your freezer:)
Take care.
Kat
Another interesting produce item Kat!
Delicious too Kirk :)
Take care.
Kat
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