Japanese Recipes — #1 Simmered Kabocha – Kabocha No Nimono, #2 Spinach Ohitashi

#1 Simmered Kabocha – Kabocha No Nimono

A comforting classic of Japanese recipes, Simmered Kabocha highlights the sweet, nutty flavor of Japanese pumpkin slow-cooked in soy sauce, mirin, sake, and sugar. Each piece absorbs the umami-rich broth, creating a velvety texture that’s both savory and naturally sweet — the essence of simple autumn comfort found in Japanese home cooking.

#2 Spinach OhitashiLight, refreshing, and full of balance, Spinach Ohitashi captures the elegant simplicity of Japanese recipes. Blanched spinach is cooled, then soaked in a delicate dashi marinade seasoned with soy sauce and mirin. Garnished with bonito flakes or sesame seeds, it offers a bright, subtle flavor that pairs beautifully with any meal — a quiet reflection of Japanese seasonality and restraint.

👉 Click on the PDF link below for both recipes.

A collage of our 2025 Cooking Demo invite cover images—each photo taken by Sam and me during our travels throughout Japan. From mountain paths and seaside shrines to Kyoto gardens, every moment captured inspired a year of Japanese recipes shared at Wabi Sabi Japan Living.

251108_CookingDemo.pdf

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