Holding the warm rice bowl between your hands and smelling matsutake gohan is one of the simple luxury the Japanese enjoys during fall. Fresh matsutake mushroom are available now so enjoy them before the season is over.
It’s the beginning of fall and various pumpkin recipes are starting to appear on websites and magazine. It made me think of sharing this easy and quick Kobocha recipe today. Kabocha is sometimes referred to as Japanese pumpkin or Kabocha squash in the US. It’s a very nutritious vegetable with a very sweet flavor, even sweeter than butternut squash and it is rich in beta carotene. I used Korean seasoning called Gochujuang (hot pepper paste) for flavoring this dish.