Kabocha nimono. Jo-Ann & Michael dropped in (as planned) for a 'brunch' meeting this morning (10 a.m. - 3 p.m.) to catch up and hear the latest cut of Michael's musical creation. Michael also saved Jo-Ann's photos from our Japan trip which she deleted off her flash memory, so I will have some great food photos of the Japan trip after all! We had quite the variety of brunch food, and in the afternoon I made some kabocha nimono as a healthy add to the menu. It's quite simple to make, and delicious hot or cold.

I suppose it would be helpful to give an exact recipe, but really this dish is quite forgiving and there are a number of ways to make it deliciously. Basically, take a whole kabocha, seed it and slice it into irregular pieces, making decorative nicks in the skin. Simmer in a combination of water, dashi, soy sauce, mirin, or use a tsuyu mix to replace dashi and soy sauce. You can also add sugar and sake as you like or substitute those in proportion for the mirin. I like it less sweet and more savory, so I have a light hand with the mirin.