Japanese pumpkin curry/かぼちゃのカレー
My husband and my son had almost forgotten Japan’s terribly hot and humid summers. My husband declared that next time he goes to Japan is either Spring or Fall. I have no problem with that. I think we should avoid the rainy season (May to early July) and the typhoon season (September to October) also. Winter is no good either, many sweaters and coats take up all the space in the suitcase and I like to travel light. I don’t think we can afford to go there around New Year’s Day either. Because the tradition in Japan is that adults hand out New Year’s money called otoshidama (お年玉) to children. Although, my son still expects to get some money on New year’s Day. March or April are inconvenient time for some relatives. That’s when school is ending , Spring breaks, new school year start or new hire, shinnyushain (新入社員-hired fresh out of collage or high school. This differs from a person who is changing jobs) start working or training so they are too busy and no time for visitors. You must also watch out for renkyu ( 連休）which are holiday connected to Saturday & Sunday to form long weekend usually 4 or 5 days. Especially people with car driving all directions for a mini-vacation. Was it last May? There were major traffic jams at freeways that people were stuck there for 10 hours? I may be exaggerating but it could get difficult to find good hotels and inns around renkyu. I always check with Japanese calendar to see which dates to avoid.
Anyway, Here in Oregon we are having a cool Summer and that is not so cool! Asian pears are dropping before they are fully ripe. Many poor performing vegetables such as edamame looked shabby I yanked the out last Saturday to put them out their (my) misery. While my husband was away at the office I harvested a Japanese pumpkin against his warning that it’s not ready. How he knows? Can you tell by looking? Just because he grew up in farm and worked in field from young age? … Oops, he was right. The skin was so hard I had to cook in the oven first to able to cut it. The taste is still juvenile though I can’t glue it back together therefore I must use it. At the dinner table, he question me about the source of the pumpkin. Then I mumbled something like ‘Ahh, you know close, near by,,, back,,, Would you like some more?’
- Japanese pumpkin Kabocha-I used 1/3rd of a 7 inch diameter pumpkin. Wash well and put in a glass casserole dish and bake whole in the oven for 20-25 minutes at 400 degrees. Kabocha should still be fairly firm. Seed and slice into wedges.*
- 1 tablespoon of oil
- 1 box of curry rue block paste
- 1/2 pound of ground beef
- 1/2 pound of ground pork
- Shelled edamame- available in frozen section of Asian market
- 2 ears of yellow corn, remove kernel off the cob
I like this gadget from Kitchen Kaboodle to take the kernels off
- Sliced almonds lightly toasted about 1/3 cup
- Cooked rice
- Heat oil in a large skillet at medium high heat.
- Brake up curry paste and all meats in skillet; sauté to brown.
- Pour in 1000 ml of water and bring to a boil.
- Discard foam that comes up on the top using a spoon. Lower heat to lowest.
- Add kabocha and corn. Cover and cook about 30 minutes.
- Add edamame and cook 2,3 minutes more. Add more water if it’s too thick.
- Serve with cooked rice. Sprinkle almonds and minced parsley (optional).
* Left over pumpkin may last a couple days- Good for pumpkin pie or whatever.
My husband and my son are grateful for the opportunity to play a small part in the recovery effort in Japan. They and other volunteers cleaned up places that were devastated by tsunami. Though it was such eerie feeling to see cars perched in the middle of rice field, they had sense of peace and triumph when they saw a lone tree was still standing when everything else was washed away. Someone started calling it ‘A tree of hope’ What a powerful message it rendered. The day of the trip, friends come by and left us a cash donation for the cause. I tally up the amount that I earned at a garage sale and wrote a check to trusted large organization. We are so thankful for friends generosity and 20 some years of faithful friendship.
Come to think of it, actually any time is good time to go to Japan. There is an abundance of delicious foods available through out the year. Romantic cherry blossoms in spring. Kyoto’s fall leaves are gorgeous to see. You may be awed by artistic snow sculpture at Sapporo Snow Festival in February or dip in beautiful warm ocean in Okinawa (which unfortunately we weren’t able to do). Except Summer, you should try hot springs. My husband ‘s favorite is Yufuin, Oita. I have many other suggestions. I can also reserve accommodations for you. Better yet,why not take me with you as a personal tour guide? I can speak Japanese. Naturally.