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Squash, a Japanese winter dish...


When the winter comes - especialy in the period from the 22.12. up to the 04.01. - there is a tradition in Japan, to take a scented bath with yuzu fruit (Japanese citrus fruit, similar to a lime) and to eat squash. It is believed that the bathing and the consumption of vitamin-rich vegetables is good for the health.

The European Pumpkin is oversized, tastes very sweet and rather fits together with sweets. But for Japanese dishes, mostly prepared with bonito broth, the Japanese squash fits better. It is not so sweet and has a stable consistency and thus does not disintegrates while cooking, also you can combine it better with soy sauce. In Germany, it is known as Hokkaido squash.

Ingredients for four persons

*The bold written ingredients are available under www.Japan-Feinkost.de and in our store!





5.95 €


7.95 €


8.95 €


2.95 €


Step 1:

Wrap the squash in cling film and heat it up in the microwave for 2 minutes, this way it is easier to cut the hard shell. Remove the seeds and cut the flesh into bite-sized pieces.

You can freeze the unused half of the squash and use it for another meal.

Step 2:
kuerbis 2

Now give the oil into a pot and briefly fry the side of the pieces with the shell. Frozen pumpkin can be given directly into the pot.

Step 3:
kuerbis 3

Add the dashi stock to the squash pieces in a pot and heat everything. After bringing it to a boil reduce the heat to a lower level. Close the pot with a lid and simmer for 10 minutes.

Step 4:
kuerbis 4

After 10 minutes, add the soy sauce and the mirin, swing the pot a little, and let all simmer for 3-4 further minutes.

Step 5:
kuerbis 5

Switch off the stove, take off the lid from the pot and let the squash cool in the pot. Because of the residual heat, the flavor penetrates even more intensively into the squash.

Bon app�tit!