Simmered Kabocha and Mushrooms

Fall is my favorite season, and one of the reasons is because I love fall vegetables and fruits. I love Japanese Kabocha whether it is cooked to be savory or sweet.  I made this simmered dish using konbu and katsuo dashi along with sake and tamari. The other dishes are haiga (sprouted brown rice), miso soup, and spinach with sesame sauce.



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