In which delicious pumpkin things are cooked, but our heroine’s poor fingers are spared.
Japan’s fall foods include chestnuts, eggplants, and pumpkin, among many others. My gym has a farmers’ market attached. (See, I told you we were country out here!) Kabocha, the smaller, sweeter Japanese cousin of the pumpkin, is super cheap there–100 yen (90 cents) will buy you a whole pumpkin, whereas the supermarket sells whole pumpkins for as much as 500 yen ($4.50) a pop. Suddenly, bargain-hunting mode struck me, and I had more pumpkins than I knew what to do with.
Here are two simple kabocha recipes you can make at home.
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