Here is a simple, reliable technique for roasting kabocha that requires no oil, seasonings, or complicated techniques. Continue reading How to roast a kabocha squash
Most instructions on the web suggest roasting kabocha at about 400° F. My usual protocol involves baking the whole squash for about 20 minutes at 400 °F, scooping out the seeds, cutting into 24-32 wedges (depending on size), then roasting for 40 more minutes. At this time of year, I’ve found a regular bounty of kabocha with the ideal, somewhat dry egg-like texture, but some have clearly been sweeter than others. A common technique to increase sweetness of sweet potatoes (including Japanese sweet potatoes) is to bake them at a lower temperature for a longer period of time, giving the … Continue reading Roasting Kabocha: Fast or Slow?
As fall harvest season brings an increasing variety of winter squash, market shelves make room for varieties such as kabocha and buttercup. While confoundingly similar in many ways, the taste can be dramatically different. Can careful attention to detail avoid a surprise at the plate? Continue reading Kabocha vs. Buttercup
Fried foods are great straight out of the oil, but the crispiness usually fades with time. Is rice flour the secret to maintaining the crunch? Continue reading Rice Flour for Fried Tofu
True yams are completely different from sweet potatoes, which often borrow the “yam” name and are considerably more common in the US. What does an aspiring yam chef do when he finally finds a real yam? Continue reading Yam Fries
Uninspiring and sometimes fibrous butternut was world of squash until a this fall led me to my new favorite vegetable. Continue reading Kabocha: discovering a Japanese treasure
I eat a fair amount of broccoli, but I’m also partial to it’s unmodified cousin, cauliflower. I grew up with Indian-style aloo gobi, and still enjoy this, but it’s a bit finicky to prepare at home, particularly during a busy … Continue reading Roasted Cauliflower