The charm and how to enjoy pumpkin! Popular vegetables that are reasonably priced and nutritious

Pumpkins are a vegetable that is affordable at an affordable price, but also have excellent nutritional value and can be stored for a long time, making them popular with many people today. Japanese pumpkins have a long history and come in a variety of varieties, each with different characteristics, seasonality and ways to enjoy them. In this article, we will provide in-depth information on the types of pumpkins, their history, nutritional value, and how to enjoy them in a delicious way.

About the types of pumpkins and their history

Pumpkins are a vegetable that has been popular in Japan since ancient times. Japanese pumpkins are characterized by their high moisture and a refreshing taste. Representative varieties include Hinata and Kikuza, and Shikagaya, a gourd-shaped gourd-shaped product that is a specialty of Kyoto. Meanwhile, Western pumpkins that came to Japan in the early Meiji period are characterized by a fluffy texture and a sweet taste, and now the improved Japanese Western pumpkins are the mainstream. Zucchini and squash are also popular among pumpkins.

Pumpkin season and how to choose

Western pumpkins are available all year round, but they are originally in summer. Imported products are mainly distributed during the winter. Japanese pumpkins are in season in early summer, and when choosing, they have a heavy weight, and are of high quality. Another key is to choose one with a thick yellow flesh that is packed with seeds.

Nutritional value and characteristics

Pumpkin is rich in carotene among green and yellow vegetables, and is a highly nutritious ingredient. Carotene is converted into vitamin A in the body, helping to improve immunity, maintain vision, and maintain skin health. Pumpkin is also rich in vitamin C and dietary fiber, which can be expected to have antioxidant and digestive properties. Western pumpkins in particular are packed with these nutrients.

How to enjoy pumpkin

Japanese pumpkins are perfect for Japanese-style stews, while Western pumpkins are available in a wide range of dishes. In addition to stews, it is also used in a variety of dishes, including stir-fries, deep-fried foods, salads, potages, and sweets. Its variety of uses further enhance the appeal of pumpkin.

Pumpkin recipe

Pumpkin sunset soup

Enjoy the deliciousness of pumpkin dyed in the sunset. This time we will introduce a recipe for "Pumpkin Sunset Soup." This dish, which combines the sweetness of pumpkin with creamy soup, will create a heartwarming meal.

material

• Pumpkin...800g
• Soup (1 piece of solid soup + water)
• Milk...200ml
• Corn starch... 1 tablespoon
• Fresh cream...1 cup
• Sliced ​​Almonds...4 tbsp
• Salt, pepper, butter

procedure

1. Cut the pumpkin into combs about 2cm wide and peel some skin in some places.
2. Put the pumpkin in a pot, pour the soup, cover and heat, and steam until the pumpkin is soft, 80 minutes long.
3. Add milk and reduce heat to low and simmer for 6-8 minutes to prevent it from boiling.
4. Dissolve the cornstarch in 2 tablespoons of water and add to thicken it.
5. Add fresh cream and season with a little salt and pepper.
6. To make the flavor, remove 2 tablespoons of butter and sprinkle lightly roasted sliced ​​almonds and you're done.

This pumpkin sunset soup combines the natural sweetness of the pumpkin with the creamy soup, making it perfect for autumn dusk. This dish offers a slight almond aroma while enjoying the heartwarming flavor of pumpkin. Please try it when you want to take a break.

Simmered pumpkin

We'll introduce you to a recipe for "simmered pumpkin" that allows you to enjoy its deliciousness and texture. With pumpkin as the main character, simmer it with edamame to create a richly flavorful dish.

material

• Pumpkin...400g
• Edamame (boiled and peeled)...3 tablespoons
• Dashi or water...4 cups
• Sugar, sake, mirin, light soy sauce

procedure

1. Spoon the pumpkin to remove the seeds and cotton, and cut into slightly larger cubes than bite-sized pieces.
2. Shave the corners into thin pieces, chamfer, and peel the skin in some places to make the flavor soak.
3. Arrange the pumpkins in a wide-bottomed pot with the skin down so that they do not overlap, then add dashi or water.
4. Put a drop lid on it and bring to a boil over high heat, then turn it to a quiet boil and simmer for 2-3 minutes.
5. Add 1-1.5 tablespoons of sugar and 2 tablespoons of sake and simmer for another 5-6 minutes.
6. Add 1 tablespoon mirin and 2 tablespoons of light soy sauce, simmer until the pumpkin is soft and turn off the heat.
7. Leave for 2-3 minutes to soak in the flavor, then serve in a bowl and sprinkle with edamame in a colorful way.

summary

Pumpkins are available at an affordable price, are nutritious, and are a vegetable that can be used in a variety of dishes. Its diverse variety, taste and usage variations reveal that it is loved by many people. Please enjoy the deliciousness of pumpkin according to the season.

Introducing our special recipes for epi recipes

Shabu-shabu style with tuna

Adjust the amount of bonito stock depending on the size of the pot you're using. Serve with your favorite condiments, such as shichimi pepper or yuzu pepper.
For information on the ingredients used in this recipe, please refer to this page. [blogcard url="https://epicurean.tokyo/recipe/449/"]

Shabu-shabu style with tuna

Adjust the amount of bonito stock depending on the size of the pot you're using. Serve with your favorite condiments, such as shichimi pepper or yuzu pepper.
For information on the ingredients used in this recipe, please refer to this page. [blogcard url="https://epicurean.tokyo/recipe/449/"]

Shabu-shabu style with tuna

Adjust the amount of bonito stock depending on the size of the pot you're using. Serve with your favorite condiments, such as shichimi pepper or yuzu pepper.
For information on the ingredients used in this recipe, please refer to this page. [blogcard url="https://epicurean.tokyo/recipe/449/"]

Shabu-shabu style with tuna

Adjust the amount of bonito stock depending on the size of the pot you're using. Serve with your favorite condiments, such as shichimi pepper or yuzu pepper.
For information on the ingredients used in this recipe, please refer to this page. [blogcard url="https://epicurean.tokyo/recipe/449/"]

Shabu-shabu style with tuna

Adjust the amount of bonito stock depending on the size of the pot you're using. Serve with your favorite condiments, such as shichimi pepper or yuzu pepper.
For information on the ingredients used in this recipe, please refer to this page. [blogcard url="https://epicurean.tokyo/recipe/449/"]

Shabu-shabu style with tuna

Adjust the amount of bonito stock depending on the size of the pot you're using. Serve with your favorite condiments, such as shichimi pepper or yuzu pepper.
For information on the ingredients used in this recipe, please refer to this page. [blogcard url="https://epicurean.tokyo/recipe/449/"]