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"This is a Japanese style sweet and savory pumpkin recipe. Kabocha has slightly sweet taste, and it is cooked in many different ways in Japanese cuisine. For example, tempura is a popular way to cook kabocha. Cut kabocha into thin slices to make tempura. Also, simmering is a common way. Kabocha tend to keep its shape even if it's simmered. This..."

Ingredients: Japanese pumpkin, dashi stock...

"A lovely pumpkin soup posted in response to a recipe request from an online source."

Ingredients: milk, kabocha squash, onions...

"One of my most favourite Japanese side dishes made with one of my favourite vegetables. This is eaten at room temperature, and is especially tasty (I think). I usually make extra, as youngest son and I love the left-overs."

Ingredients: dashi, mirin, pumpkin...

"This is the most common (& delicious!) method of cooking pumpkin in Japan. The usual hard-skinned variety of pumpkin/squash is best. You don't have to worry about peeling off all the skin - as long as you wash it & chop any rough bits, it's good enough to eat!"

Ingredients: Japanese soy sauce, pumpkin...

"This is a recipe from "Me Ke 'Ano Kuloko" which features healthy island cuisine from many of the ethnic cultures in Hawaii. Kabocha, is a Japanese pumpkin with orange flesh and edible green skin."

Ingredients: Japanese pumpkin, low sodium soy sauce...

"I love a warming egg noodle filled soup but I find that most recipes call for dashi which I find far too strong. This gets its flavour from miso and so is lighter."

Ingredients: eggs, fresh coriander...

"Literally the word nikujaga means meat and potatoes and is Japanese-style home cooking at it's finest. The creation of Nikujaga is attributed to Admiral Togo Heihachiro, the illustrious hero of the Russo-Japanese War. As a young man, Togo spent several years studying naval science in Great Britain. While commander of an Imperial Navy base, he is..."

Ingredients: curry powder, dashi...