Kabocha/Storm/Hiroko’s American Kitchen/WNYC/www.theingredientfinder.com

Posted on Nov 10, 2012 in Hiroko's Blog, Recipes

The past two weeks were too eventful to be calm. While I was writing a publication announcement of Hiroko’s American Kitchen on the eve of the publication (October 29), we were hit by Storm Sandy and we lost power. No power, no announcement. There are many people who greatly suffered and still suffering from this natural disaster. I pray for their smooth recovery.

Here is first I wanted to write. It is kabocha. Before the storm I went to WNYC and had an interview with Amy Eddings, the host of All Things Considered. I had conversation over Kabocha with Amy about the history behind the name “kabocha”, picking out the best ones, and cooking with it. This was supposed to air on Nov. 2nd, but was cancelled, because of the storm. I will keep you posted when they air (they say they air it.) – please do not abort it!

This story and delicious Spiced Kabocha Soup are in Hiroko’s American Kitchen. Kabocha is a Japanese name given to a particular squash. This squash which is called kabocha actually came from Central America. Portuguese, who came (drifted) to Japan as a first European, introduced this squash to the Japanese. They may have had this kind of conversation between the Portuguese and the Japanese. Japanese asked (likely in Japanese with body language); what it that? what do you call it? Portuguese answered (likely in Portuguese with body language); we came through South East Asia, including Cambodia. Cambodia was called at that time Kampuchea. Portuguese pronounced Kampuchea kamboja in their language. Kamboja became kabocha….Are you following me? The name of kabocha was born out of misunderstanding of each other. Well, is this a true story? Some people argue that it is a fabrication.

Kabocha is far more creamier when it is cooked and has rich sweetness with a little chestnuty tinge among other winter squashes. So, please use kabocha for this coming Thanksgiving pumpkin soup and pumpkin pie. Your family and friends will be amazed with what Kabocha can do to these standard dishes.

In addition to my Spiced Kabocha Soup in Hiroko’s American Kitchen, I have a great Thanksgiving recipes on https://www.theingredientfinder.com/2012/recipes-we-love/spiced-kabocha-squash-soup site, including Spiced Kabocha Squash Soup (from Hiroko’s American Kitchen), Mashed Sweet Potatoes, Brussels Sprouts, Churro-shaped kabocha filled doughnuts. All of these dishes use Japanese key seasonings, so they add to your Thanksgiving meal refreshing, healthy, new and exciting taste. Please visit www.theingredientfinder.com. You will find more amazing ingredients.