Tasty pumpkin (Kabocha no nimono)

"Nimono" is the word for food that is boiled and seasoned. Kabocha is a Japanese pumpkin. Kansai people call it “kabocha no taitan”. Pumpkins have lots of vitamins and dietary fibers. You can eat many pumpkins this way because it is very soft and sweet.

Yield: 2-4 servings
Time: 40 minutes


  • 1/2 Kabocha (Japanese Pumpkin)


  • 2 tsp hondash
  • 3 tbsp sugar
  • 1 tbsp soy sauce
  • 1 tbsp mirin
  • 1 tbsp sake
  1. Remove the seeds from the pumpkin with spoon and cut pumpkin into 2" pieces
  2. Round the corners of the pumpkin pieces (so they retain their shape while boiling for a long time) and peel half the skin off (see picture)
  3. Boil 2 1/2 cups water in a sauce pan, then add pumpkin and hondashi, and boil, covered, for 10 minutes over medium heat
  4. Add sugar, then place a small lid directly on the pumpkin (to be boiled in a pot), then cook for 5 minutes over medium heat
  5. Add soy sauce, mirin, and sake, then cover with the small lid and cook for 10 minutes over low heat
  6. Remove pan from heat and let pumpkins get cool (for taste), then serve


  1. I like how you group the recipes into different sections now. It makes searching much easier!

  2. Thanks! Yeah, it was getting a little out of hand. Glad you like it!

  3. I made this before and LOVE it. I am going to make it again tomorrow!!!! I actually like to eat it at room temperature.

  4. Great to hear! It is one of my favorites, too, and of course, great for the Halloween season. If I have leftovers, sometimes I'll just pull it out of the refrigerator and eat it cold. It's good no matter what!

  5. haha...guess what? I made the pumpkin again today. I don't even remember how many times I've made it. I think about you every time I cooked it. :) I can't thank you enough for this great recipe and wonderful website. Keep up the good work.

  6. Good to hear from you again! This is my grandma's recipe and she used to make it all the time as well.