Simmered Kabocha Shio Koji

5.0 from 5 reviews

Author: Anita Jacobson





Prep Time: 15 mins

Cook Time: 5 mins

Total Time: 20 mins

Serves: 12


  • 500 gram (~ 1.1 lb) kabocha pumpkin flesh, with skin on, cut into 1-inch cubes
  • 1 1/2 tablespoon shio koji
  • water


  1. Place kabocha cubes in a pot, then top with enough water to cover the pumpkin.
  2. Stir in shio koji.
  3. Bring to a boil, then reduce to a simmer and cook for 5 minutes. A skewer will go smoothly once they are tender and fully cooked.
  4. Turn off the heat, cover the pot with a lid, and set aside for the flavor to improves. I usually let them rest for another 30 minutes.
  5. Serve the simmered kabocha cold, at room temperature, or warm.

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