In Japan, the kabocha (also known as a kabocha squash) has traditionally been cooked as a savory dish that’s served for dinner, with the seasonings containing a balance of sweet and salty flavors. In recent years, though, sweets and desserts using kabocha have become more popular. Personally, I think kabocha is better for sweet dishes than pumpkin since it has a dense, creamy texture in addition to its sweetness.
This recipe is for a rich kabocha caramel purin (pudding) that uses fresh cream and real vanilla beans in addition to the kabocha. It has a dense and luxurious, mousse-like texture and tastes divine. Making it takes longer than the usual recipes presented in this column, but the end result is worth it.
With your current subscription plan you can comment on stories. However, before writing your first comment, please create a display name in the Profile section of your subscriber account page.