​Hokkaido Pumpkin With Miso (Kabocha Miso Ni)

This Japanese pumpkin has a firm texture and doesn’t have to be peeled. If you’re adventurous, you can clean and dry the seeds and roast them with some salt. I found one at Trader Joe’s, but Sprouts has them too – I just checked. Sprouts also sells miso, but the website only lists “mellow white”. If possible, use red or Hatcho miso.

A word about miso: it’s made with fermented soy beans, or barley, or rice, and there are other variations. Although traditional Japanese cuisine doesn’t include yogurt, miso has similar health benefits:  the fermentation process adds probiotics and enzymes which help with digestion, reduce toxins in the body, and strengthen the immune system.

If you’ve ever been to a Japanese restaurant, you’ve encountered miso, because absolutely every meal, including breakfast, includes miso soup. Here is a different kind of miso recipe, resulting in a thick stew.

​Ingredients:
1 T sesame oil
1 medium yellow onion, thinly sliced
1 Lb kabocha , cubed
1 c water
1//4 c red, barley, or Hatcho miso, thinned into 1/3 c of water

Preparation:
Heat the oil in a wok or skillet. Add the sliced onions and saute over medium heat for 5 to 7 minutes, stirring gently, until lightly browned. Add the kabocha and fry for another 3 minutes. Add the water and bring to a boil. Cover, reduce the heat, and simmer for 30 minutes. 

Stir in the thinned miso and simmer for another 5 minutes or until liquid has been absorbed.