As cooler weather approaches, appetite in Japan shifts from cold recipes to warmer meals such as simmered dishes in broth, or “nimono” in Japanese. An increasingly popular autumn food is the “kabocha” —or pumpkin— squash. Since its first arrival in the 16th century from Portugal, pumpkin has been well received by the Japanese. Its sweet taste and soft texture makes for a perfect autumn nimono. Visit the JT website for a recipe for simmered kabocha squash with chicken. (Makiko Itoh photo)
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AloJapan.com