One of those is the kabocha, a green skinned pumpkin/squash which is quite delicious (especially in Thai curry, mmm).
I bought it, ate it, and liked it enough to want to try any make my own at home.
|Look at me getting all fancy with the cucumber.|
Want to try? It's easy!
- kabocha (I used 1/4 of the pumpkin but since it was small I should have used half or more)
- 1/8 to 1/4 an onion, depending how oniony you like things
- 1/2 a small Persian or Japanese cucumber..or whatever the small crispy kind are called
- Japanese mayo (kewpie or other brand) to taste
Dice up the veggies, and add a little salt to help draw out the moisture. You'll want them crunchy in your salad! Let sit while you deal with the kabocha, and later come back to dab/drain out the water.
|Add some pepper if you like!|
For comparison here's the kabocha salad I bought from the store in Japan:
Kidding. I'm not going to eat spoonfuls of mayo straight up. That's gross. Though with a bit of vegetable matter mixed in it's totally okay though, right? Haha. >.>"
Also, if you don't like my made-up recipe, there's like a bajillion on the Japanese recipe site Cookpad. Don't worry, they have an english version. Just type in "kabocha salad" in the search and have at it!