"Japanese side dish Simmered Kabocha Squash”

I made one of Japan's popular side dishes called simmered kabocha squash which is called "Kabocha no nimono かぼちゃの煮物" the other day. This was my last kabocha squash from my garden this year. This was a small kabocha squash but it was yummy. Kabocha no nimono is not a main dish but it is a very popular dish. People put kabocha no nimono in their lunchbox as well. Actually, people eat this anytime they want. "Kabocha (かぼちゃ)" means green squash and "Nimono (煮物)" means simmered stuff in Japanese.

I mentioned that people eat this anytime they want above. Yes, this food is sweet and a little bit salty. That's why, it is good with rice, bread, fish, meat, or any kind of main dish. Also, kabocha no nimono is a perfect leftover dish. It's delicious when it's hot, freshly cooked. On the other hand, it is delicious when it's cold and leftover. Leftover is "Nokorimono (残りもの)" in Japanese. "Nokori (残り)" means leftover, "mono (もの)" means stuff in Japanese. Old people say, "Nokorimono niwa fuku ga aru (残りものには福がある)" which means "there is a fortune in last things." This is a famous proverb in Japan. This includes deeper meanings like "if a person is being reserved or moderate without creating conflict and pushing people to get something he or she wants, the person will also get lucky." People really enjoy leftovers in Japan.

My last small kabocha squash from the garden had a small yellow part but was still delicious. The kabocha squash is cooked with the rind on it because it is very nutritious. The ingredients are very simple and easy to cook. Nothing difficult. Please try it when you need one more small dish for your meal.

"日本の定番おかず・かぼちゃの煮物"

先日、おかずの定番かぼちゃの煮物を作りました。今年の庭でとれた最後のかぼちゃを使いました。小ぶりですがおいしかったです。かぼちゃの煮物はメインではないですがおかずとしてもお弁当のおかずとしても定番です。かぼちゃはどの食事にも合うでしょう。

甘くて少ししょっぱいので、いつ食べてもいいのではないかと思います。ご飯、パン、魚、肉、その他の食べ物なんにでも合うと思います。残りもののおかずとしても最高です。よく昔の人は「残りものには福がある」といったものです。有名なことわざで、単純に残っているものの中には思いがけずいいものがあるという意味の中に「我先にと人を押しのけるよりも、人と争わず遠慮深い人にこそ幸運がある」という意味合いが含まれているようです。

庭でとれた今年最後の小さなかぼちゃは、中の実が少なめでしたが味はおいしかったです。かぼちゃの皮は栄養価が高いのでそのまま使います。材料も少なく簡単に作れます。全然難しくないのがいいですね。もう一品おかずが欲しい時にもってこいの料理です。

About Japanese Proverb 日本の諺についてははコチラ：https://en.wikipedia.org/wiki/Japanese_proverbs

Ingredients

・Kabocha squash small or medium size 1
・Water (for boiling kabocha squash) Pour water until totally covering the kabocha squash in the pot.
・Cooking sake　2-3 tablespoons
・Sugar 2-3 tablespoons
・Hondashi or any kind of dashi 2-2.5 teaspoons
・Soy sauce 2-3 tablespoons
・Mirin (Sweet sake) 2-3 tablespoons

材料

・かぼちゃ 小さめまたは中くらいのサイズ　1個
・水（かぼちゃを煮る用）鍋のかぼちゃがひたるまで水を注ぐ
・料理酒　大さじ２−３
・砂糖　大さじ２−３
・ほんだしまたは他のだし　小さじ２ー２．５
・しょうゆ　大さじ２−３
・みりん　大さじ２−３

1. Cut kabocha squash into small pieces.
2. Pour water until totally covering kabocha squash in the pot.
3. Boil at high heat for a while and then medium heat for a while until the kabocha squash becomes softer.
4. Add all ingredients and boil for around 10 minutes until the kabocha squash color changes into a brownish color at low heat.
   １. かぼちゃを食べやすいサイズにきる。
   ２. 鍋のかぼちゃの上までひたるように水を注ぐ。
   ３. 初めは強火、そして中火でかぼちゃがやわらかくなるまで煮る。
   ４. 材料を全て入れて初めは中火、そして弱火にして約１０分くらい煮込む。

The texture is very soft, the taste is sweet and a little bit salty.
歯ごたえはやわらかく、味は甘くて少ししょっぱいです。

It was good with rice, miso soup, and fried fish.
ご飯、味噌汁と魚のフライともに食べました。

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