Kabocha-Stuffed Okonomiyaki

Every food blogger with an interest in Japanese food is required by law to have a post on okonomiyaki, so today, I’m going to show you how to make my favorite version, which is stuffed with my favorite vegetable, kabocha squash. Okonomiyaki (henceforth not italicized) is sometimes described as a savory pancake or as a…

Kaga Yasai: Aka-Kabocha with Sesame Sauce

This article will be featured in J. Festa August 2011 edition: “Food in Japan,” hosted at japingu. ほっこりしている (hokkori shiteiru): to be warm and fluffy Traveling around Japan has really widened my understanding of Japan’s local foods. For instance, because dried apricots are nearly impossible to find in my bayside town, I assumed that there…

The Quest for Kabocha Curry, Part 2: Raisin Flatbread

Note, 2018: My attempts at recreating curries and naan I ate in Indian restaurants in Japan were part of my interest in non-Japanese cuisine and food narratives in Japan. The chefs had adjusted for the local palate but imported certain ingredients in bulk, and I had adjusted for my home kitchen, where I didn’t have…

The Quest for Kabocha Curry

Note, 2018: This recipe is one of the most interesting to me from an international standpoint in that I was trying to recreate a restaurant dish from Indian restaurants that specialized in curry in Japan. They had adjusted for the local palate but imported certain ingredients in bulk, and I had adjusted for my home…