{"id":37507,"date":"2015-10-25T18:31:33","date_gmt":"2015-10-25T22:31:33","guid":{"rendered":"http:\/\/www.culinarytribune.com\/?p=37507"},"modified":"2015-10-25T21:58:09","modified_gmt":"2015-10-26T01:58:09","slug":"yuzu-spiced-kabocha-pumpkin%e6%9f%9a%e5%ad%90%e8%83%a1%e6%a4%92%e9%a2%a8%e5%91%b3%e3%81%8b%e3%81%bc%e3%81%a1%e3%82%83%e3%81%ae%e7%85%ae%e4%bb%98%e3%81%91","status":"publish","type":"post","link":"https:\/\/www.culinarytribune.com\/?p=37507&lang=en","title":{"rendered":"Yuzu Spiced Kabocha Pumpkin
\u67da\u5b50\u80e1\u6912\u98a8\u5473\u304b\u307c\u3061\u3083\u306e\u716e\u4ed8\u3051"},"content":{"rendered":"

\"71\"<\/a><\/p>\n

Yuzu Spiced Kabocha Pumpkin<\/strong><\/p>\n

I’ve been to this local Asian grocery store for many years, but I still find something new.<\/p>\n

<\/p>\n

Last time I was there it was one of those days and I was able to find several new things, and it’s always exciting when that happens.<\/p>\n

This spicy yuzu paste (Yuzu “kosho” in Japanese) is one of them and I was excited to finally use this for this dish.<\/p>\n

This citrus flavor packed paste gives a refreshing yet wonderful kick to the dish and I absolutely loved it.<\/p>\n

Can’t wait to come up with another recipe to enjoy this paste!<\/p>\n

Yuzu Spiced Kabocha Pumpkin<\/strong>1\/3 Kabocha pumpkin, seeded and cut into large bite size pieces (you do not need to peel the skin)
\n2 tablespoons sugar
\n1 tablespoon water
\n1~2 tablespoons sake
\n1 tablespoon soy sauce
\n1\/2 teaspoon yuzu spicy paste
\nsalt<\/p>\n

1. Place Kabocha pieces in a single layer in a pot.
\n2. Sprinkle sugar over Kabocha. Wait for a half hour to one hour until Kabocha gives out water (or sweats).
\n3. Add water and sake. Boil and then turn down to low heat. Add soy sauce and yuzu paste and continue to cook covered over low heat for 10 to 15 minutes or so until Kabocha is cooked through. Salt. Check occasionally to prevent the Kabocha from burning as it’s cooked with a small amount of liquid.<\/p>\n<\/div>\n

\u67da\u5b50\u80e1\u6912\u98a8\u5473\u304b\u307c\u3061\u3083\u306e\u716e\u4ed8\u3051<\/strong><\/p>\n

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\"74\"<\/a><\/p>\n

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\u65e9\u901f\u4eca\u671d\u671d\u98df\u306b\u4f7f\u3063\u3066\u307f\u307e\u3057\u305f\u3002<\/p>\n

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\u30a4\u30f3\u30b9\u30bf\u30b0\u30e9\u30e0\u3082\u3084\u3063\u3066\u307e\u3059<\/a>\u3002\u3088\u304b\u3063\u305f\u3089\u30c1\u30a7\u30c3\u30af\u3057\u3066\u307f\u3066\u304f\u3060\u3055\u3044\u306d\u3002<\/strong><\/p>\n

\u2193\u30dc\u30bf\u30f3\u62bc\u3057\u3066\u3044\u305f\u3060\u3051\u308b\u3068\u30e9\u30f3\u30ad\u30f3\u30b0\u304c\u4e0a\u304c\u3063\u3066\u52b1\u307f\u306b\u306a\u308a\u307e\u3059\u3002Thank you!!<\/p>\n

\"\"<\/a>\"\"<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"

Yuzu Spiced Kabocha Pumpkin I’ve been to this local Asian grocery store for many years, but I still find something new.<\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[22,28,29],"tags":[],"class_list":["post-37507","post","type-post","status-publish","format-standard","hentry","category-potatosquash","category-vegan","category-vegetarian"],"_links":{"self":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/37507","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=37507"}],"version-history":[{"count":15,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/37507\/revisions"}],"predecessor-version":[{"id":37543,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/37507\/revisions\/37543"}],"wp:attachment":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=37507"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=37507"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=37507"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}