Kabocha is called Japanese pumpkin because of its color, but the flavor is a bit different than its American counterpart (and Japanese people eat the skin) and I've never heard of it being used in a pie. It's usually served as a
bento lunchbox side dish, with a meal as a savory or sweetened veggie, or in a boiled meal (
nimono) with some kind of meat. I served mine with
okonomiyaki, a kind of noodle pancake, so stay tuned for that recipe another day.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLyAdHJ7G2n9sIL6F82T57soh6my3oN4IDrS44Rskia-5ZdouhIRrgNYi8fgcNkQmvGnrWB1OLhr2bl_HQPeMRIaCkM0re3IDmoV2fRwxp_TWhHOStOBk0WFRPsKkYM8QsOGBrArAWeToW/s400/Soy+sauce+and+mirin.JPG)
For this simple recipe that I got from my co-op catalog, you just cut up 1/4 kabocha (or about 1 lb. pumpkin if you have it) into bite-sized pieces, throw it in a microwaveable container with a lid, nuke it for two minutes, take it out, add 1/2 t. mirin (a sweet Japanese cooking liquid, or you could just add some sugar) and 1/2 t. dark soy sauce, stir it all around, nuke it for another two minutes, or until soft, take it out, and toss with 1 T. ground sesame seeds. You can buy them whole or ground here in Japan, but I paid all of 100 yen (about $1) for my mortar and pestle so I do like to get value for money out of it. Plus it gives my arm muscles a good workout.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSTP7ZRfdwjFMkyKEh1bWU2Ab9DoUM1dtlfrZOPDCyD8siGZRyXrLBTN5tHKyk8Ggk-G92e9A9Yxnmeir1fQtnI1E8x2y91HTAndG8QpOwW7fZCa8-Jg88I-TTUnlnk4yWxWnTICv5U0bp/s400/sesame+seeds.JPG)
Here's the toddler-bean eating the sesame seeds ONE AT A TIME. No joke.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTD4ncOq6qdGGCyTl3KHXcw6R8bwtP-6CAayNURKZ4NI_PDSFobjsPU-BhfMrwvXLm2l_v27hMePj7fVrgT6BGg6iPwrEDPAXHI-tnyIXmzBurvBbeZ0zsZZPz3N6DtgfC1OAgMYuTJ3Ht/s400/matthew+eating+sesame.JPG)
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