@@thebestevernurseshow9427 Pumpkin. The big pumpkiny squashes are all referred to as varieties of 'pumpkin' in Australia. Including butternut. 'Squash' pretty much only refers to the little yellow pattypans.
I just bought my first Kabocha last week. Absolutely heavenly! Actually, I’d never had winter squash, so I bought one of all the available types, roasted them all, and had a taste test. Kabocha was my hands down favorite. I ended up making a purée of them all and making a coconut curry soup. I’m definitely going to try all of these ideas ❤
„You can never take salt away, you can only add salt into your food“ This stood out to me so much, cause it’s literally what my grandma used to tell me, whenever she showed me how to make a dish. I’m not even sure if this woman owns any measuring tools. I wholeheartedly believe, grandmas just know how to cook naturally 😂
Kabocha miso soup is soooo good. And I say that as someone who doesn't really like mixing my sweet and savory flavor profiles. But my mom made this once last winter and she didn't even add any tofu or kombu, nothing, just the kabocha and it really made it into a more substantial winter (or fall) recipe. I would definitely recommend adding the rest of the usual traditional ingredients but if you just have kabocha (or other similar squash) to the miso soup, it would be good just like that. Also, I suggest adding a small serving of rice to any leftover soup in your bowl. My dad told me it's not really good manners to do this because it's associated with poor people (because adding rice to the soup will help make you feel full). But I never personally cared all that much about the association since 1) we are poor, 2) it tastes good that way, and 3) it's a good way to not waste any leftover soup. Actually, doing this reminds me of people adding rice to the grill at k-bbq to make bokkeumbap...
I've always whisked miso into some broth to combine, and your method of using a small sieve is just so much better! Thank you! I like how you show three different ways to enjoy this delicious squash.
Chef Jon have you ever walked the streets of Bangkok or Chiang Mai , through the food markets, steamed Pumkins is a regular 🥰, on the go, it’s a blast 💥 . So cool that show 3 variations of cooking, oh and using Ras el-hanout , great flavor 👌
I seen your video on squashes last year , it inspired me to grow these for this year. I have not tried them yet but I was able to harvest two good ones before squash mold set in. I don't have all the ingredients, but I'm going to go with five spice, smoked paprika, chili powder and maple syrup to roast these.
Perfect time to revisit this video in the fall since I have both kabocha and miso! I had no idea I could just leave the skin on. Good to know, saves me a lot of time thanks
One reason I rarely use miso (which I like a lot) is the little-crumbles problem. And you just solved it with the simplest, most obvious method! Thank you!
Stewed squash in coconut milk with ginger, onion, garlic, shrimp, dried anchovie (optional), moringa leaves, and chives. Use half water half coconut milk when boiling when boiling. Then simmer with the whole coconut milk and drop the chives at the end of cooking. It will be sweet, salty, soft and fragrant. It's best during rainy season and monsoon because buckets of shrimp, langoustine, and sea mantis are cheap or free you if you can comb the waves during lowtide.
I just saw these at the farmer's market but didn't get any bc I didn't know how to cook it! Edit- the vitamins hanging out in the is the best part of soup
I think these are native to South America, if I'm not mistaken. In Paraguay where I grew up, it's called zapallo and we make lots of things with it. Soup, stuffed, jam, caramelized chunks, etc.
Yup! All squash are native to Mesoamerica, where they were domesticated 10,000 years ago. Portuguese sailors introduced kabocha to Japan in 1541. The Portuguese called it Camboja abóbora, which got turned into the Japanese loan word カボチャ(南瓜), kabocha.
Maple syrup grades had to do with the time of the season the sap was harvested (a = early season, b = mid season, c = late season). Now they're all called "Grade A" because people thought that B or C meant inferior to A (it was confusing to people who didn't know any better), but you can still tell by the colour (darker colour = more maple flavour and harvested late season, while lighter colour = more straightforward sweetness, less maple flavour, and harvested early season).
Is this similar to calabaza? I love firm, sweet winter squashes like calabaza and butternut with Masaman curry. Only ever had the Maesri prepared stuff, but it's pretty yummy to a home cook like me
@chef can you share where you got the black-gold two toned silverware ? I bought a similar set but the gold paint was falling off of the metal almost immediately after use.
Kabocha originally comes from Latin America where it is used in many things especially in Red Beans that are slow cooked for hours. In Latin America Kabocha is called Auyama. In the United States Kabocha is called Squash.
wow someone even mentioning australia! nice. i will say america has more animals trying to kill you imo (mountain lions are scary as fuck!!!!!!!) we just have bugs who want to get away from you i love these pumpkins, theyre usually super cheap in winter and you can use them in a million different things two of my favourites are steamed, there's a great sake-steamed one with a little bit of chilli and sesame oil i got from a nancy singleton-hachisu book, and an absolutely insanely good georgian one with walnut paste, a few herbs, and cherries or cranberries from a book called tasting georgia while i'm at it, fuck peeling vegetables!!!!!!!!!!!!!!!!!!!!!!!!! most veg has more nutrition as well as different textures and flavour in the skin!!!!!!!!! i have no idea why peeling is so common
As an australian my immediate reaction was yum pumpkin and then got called tf out thanks for that and something new to make with pumpkins lol
😂🤣😂
So what do australians call a regular pumpkin?
@@thebestevernurseshow9427 Pumpkin.
The big pumpkiny squashes are all referred to as varieties of 'pumpkin' in Australia. Including butternut. 'Squash' pretty much only refers to the little yellow pattypans.
Your sense of humor feels so irreverent and effortless - I find it (and your voice) really enjoyable/compelling. Appreciate you for what you do!
I love this "Vegetables 3 ways" format. I feel like it's a really good way to get to know vegetables. These look delish!
I just bought my first Kabocha last week. Absolutely heavenly!
Actually, I’d never had winter squash, so I bought one of all the available types, roasted them all, and had a taste test. Kabocha was my hands down favorite.
I ended up making a purée of them all and making a coconut curry soup.
I’m definitely going to try all of these ideas ❤
Im Dominican this is staple in our cooking we make a flan with it and also put it in our beans
„You can never take salt away, you can only add salt into your food“
This stood out to me so much, cause it’s literally what my grandma used to tell me, whenever she showed me how to make a dish. I’m not even sure if this woman owns any measuring tools. I wholeheartedly believe, grandmas just know how to cook naturally 😂
I love the chef!
Kabocha miso soup is soooo good. And I say that as someone who doesn't really like mixing my sweet and savory flavor profiles. But my mom made this once last winter and she didn't even add any tofu or kombu, nothing, just the kabocha and it really made it into a more substantial winter (or fall) recipe. I would definitely recommend adding the rest of the usual traditional ingredients but if you just have kabocha (or other similar squash) to the miso soup, it would be good just like that.
Also, I suggest adding a small serving of rice to any leftover soup in your bowl. My dad told me it's not really good manners to do this because it's associated with poor people (because adding rice to the soup will help make you feel full). But I never personally cared all that much about the association since 1) we are poor, 2) it tastes good that way, and 3) it's a good way to not waste any leftover soup. Actually, doing this reminds me of people adding rice to the grill at k-bbq to make bokkeumbap...
Roasted with garlic and rosemary. Yum
Thanks for the tip about using the Chinese meat cleaver. I usually use a santoku knife. The cleaver is so much easier to cut through the skin
Where do you get a Bone cleaver- what brand do you use? Thanks
I love the chocobo!
I've always whisked miso into some broth to combine, and your method of using a small sieve is just so much better! Thank you!
I like how you show three different ways to enjoy this delicious squash.
Great video! Love your sense of humor.
Love the channel!
Thank you! 🙏 going to make the roasted one today for Thanksgiving. Loved the deadpan sarcasm. 👍
Thanks for the inspo Jon, will finally try cooking these squashes I keep seeing in the wet market !
Thank you for your mention about the vitamins and the cooking processes. You'd be surprised how unknown that is.
Just a big thank you for your vids your an amazing chef and you keep my mind occupied, your an inspiration ❤️
Came for recipes. Stayed for the fine man with lovely production! 😏
Such a simple thing, with so much passion and respect poured into it, is going to be amazing.
Chef Jon have you ever walked the streets of Bangkok or Chiang Mai , through the food markets, steamed Pumkins is a regular 🥰, on the go, it’s a blast 💥 . So cool that show 3 variations of cooking, oh and using Ras el-hanout , great flavor 👌
By far my favorite squash. Love the sarcasm on measurements XD
Love these vegan recipes, your monologue & humor!!
Thank you! 😊😂❤❤
Yay! Thank you!
I love this channel!!!
Yum! I want to give that soup a try.
I seen your video on squashes last year , it inspired me to grow these for this year. I have not tried them yet but I was able to harvest two good ones before squash mold set in. I don't have all the ingredients, but I'm going to go with five spice, smoked paprika, chili powder and maple syrup to roast these.
Perfect time to revisit this video in the fall since I have both kabocha and miso! I had no idea I could just leave the skin on. Good to know, saves me a lot of time thanks
Fellow Michigander! Thank you for the recipes! I’m making some tonight🩵🌱
Thanks!
Thank you again so much, Drusilla!!
Lovely and easy recipes, will definitely try, Thankyou
ISO hiena got here but dang sure glad I stayed 😍
This is great! Thank you.
Getting to be the season. Thanks for this!
Thank you for the knife tip! Gonna make cutting squash so much easier
You literally inspire me so much to make food, and love life, thank you so much
One reason I rarely use miso (which I like a lot) is the little-crumbles problem. And you just solved it with the simplest, most obvious method! Thank you!
Stewed squash in coconut milk with ginger, onion, garlic, shrimp, dried anchovie (optional), moringa leaves, and chives. Use half water half coconut milk when boiling when boiling. Then simmer with the whole coconut milk and drop the chives at the end of cooking. It will be sweet, salty, soft and fragrant. It's best during rainy season and monsoon because buckets of shrimp, langoustine, and sea mantis are cheap or free you if you can comb the waves during lowtide.
This came up as I'm prepping overgrown zucchini
I just saw these at the farmer's market but didn't get any bc I didn't know how to cook it!
Edit- the vitamins hanging out in the is the best part of soup
I think these are native to South America, if I'm not mistaken. In Paraguay where I grew up, it's called zapallo and we make lots of things with it. Soup, stuffed, jam, caramelized chunks, etc.
Yup! All squash are native to Mesoamerica, where they were domesticated 10,000 years ago. Portuguese sailors introduced kabocha to Japan in 1541. The Portuguese called it Camboja abóbora, which got turned into the Japanese loan word カボチャ(南瓜), kabocha.
To add, Camboja abobora is Portuguese for Cambodian pumpkin, from where they brought to Japan.
Yeah. ❤ 💙 💜 💖 💗
I recently saw a kabocha squash for the first time and I was so curious about it! Definitely going to try the soup or the roasted squash.
Maple syrup grades had to do with the time of the season the sap was harvested (a = early season, b = mid season, c = late season). Now they're all called "Grade A" because people thought that B or C meant inferior to A (it was confusing to people who didn't know any better), but you can still tell by the colour (darker colour = more maple flavour and harvested late season, while lighter colour = more straightforward sweetness, less maple flavour, and harvested early season).
Is this similar to calabaza? I love firm, sweet winter squashes like calabaza and butternut with Masaman curry. Only ever had the Maesri prepared stuff, but it's pretty yummy to a home cook like me
Thank you dude
Really informative and pleasant to watch✊🏼
😂 Because it's not trying to kill you.I love it😅😮😮😮
I might make these if I can find some kabocha in my local market
You are pretty damn funny. I ordered what I needed from amazon to try the roasted and miso recipes. I'll let you know.
Thank you~!! I'll definitely try these recipes with the kabocha I grow next year. ^^)
Roasted. Yes! What about date syrup instead of maple, if I cannot find maple? 😇
Hey Jon, can you give us the name of the bone cleaver you’re using?
@chef can you share where you got the black-gold two toned silverware ? I bought a similar set but the gold paint was falling off of the metal almost immediately after use.
aussie here can confirm our pumpkins are out of control
Kabocha originally comes from Latin America where it is used in many things especially in Red Beans that are slow cooked for hours. In Latin America Kabocha is called Auyama. In the United States Kabocha is called Squash.
Fall 🥣😋🙏🏿😊
Come to Australia Jon, we'll keep the pumpkins at bay while you barbecue some beautifully-seasoned kangaroo with duojiao :D
Just let it go” 😂
chef u can make ur video longer u kno we'd be watching ~
Yep we’d definitely watch it till the end 😊
Do those e same recipes work for other squashes or pumpkin with edible peel? Kabocha isn't that widely avaliable where I live
@@jonkung I will try them with Sergipana pumpkin, thank you so much!
A++ FOR THE TWOFER😅😅😅😅
good with some pork 😋
We just use the long knife and stab it in the bottom. Then once the point of the knife reached the other side it will be easy to cut through.
🍮
wow someone even mentioning australia! nice. i will say america has more animals trying to kill you imo (mountain lions are scary as fuck!!!!!!!) we just have bugs who want to get away from you
i love these pumpkins, theyre usually super cheap in winter and you can use them in a million different things
two of my favourites are steamed, there's a great sake-steamed one with a little bit of chilli and sesame oil i got from a nancy singleton-hachisu book, and an absolutely insanely good georgian one with walnut paste, a few herbs, and cherries or cranberries from a book called tasting georgia
while i'm at it, fuck peeling vegetables!!!!!!!!!!!!!!!!!!!!!!!!! most veg has more nutrition as well as different textures and flavour in the skin!!!!!!!!! i have no idea why peeling is so common
1:03 me, having just paused this and spent 10 minutes peeling mine 🥴
🙌🏽🫶🏽
You're cute
"You're can never take salt away you can only add salt."
My mom: Drowns the food in water
Spice right or you will die! 😂