Soy sauce and butter is one of my favorite flavor combinations and when the weather gets colder, I like to combine it with one of my favorite squashes: sweet and intense kabocha. When roasted, the flavors all intensify and the texture becomes creamy and satisfying.
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Sweet and tender roasted squash seasoned with the modern Japanese combination of soy sauce and butter with a sprinkling of shichimi togarashi, a Japanese seven spice blend.
Although Kabocha is tucked away from the foot traffic of Randolph, it's worthy of a slight detour from restaurant row. That's especially true if you are gluten-free.
The irresistible umami flavors of Japanese food have a tendency to wow guests, and I'm not above playing to the crowd. On this menu: Horenso No Goma Miso Ae (Spinach with Sesame Miso Sauce), Kabocha No Nimono (Squash Simmered in Soy-Sake Sauce), and Grilled Salmon with a Miso Glaze.
Kabocha, also known as Japanese Pumpkin, is simmered until tender in a sweet-salty broth.
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The following recipe is from the September 30 edition of our weekly recipe newsletter. To receive this newsletter in your inbox, sign up here! Kabocha is an all-around great squash. It's great looking, with its knobby forest green exterior and...