{"id":11012,"date":"2018-02-25T00:02:49","date_gmt":"2018-02-25T04:02:49","guid":{"rendered":"https:\/\/jss.ca\/jss-newsletter-vol-6-no-1-march-2018\/recipe-%e3%81%8b%e3%81%bc%e3%81%a1%e3%82%83%e3%81%ae%e7%85%ae%e7%89%a9\/"},"modified":"2021-02-16T14:22:45","modified_gmt":"2021-02-16T18:22:45","slug":"recipe-buttercup-squash","status":"publish","type":"post","link":"https:\/\/jss.ca\/en\/jss-newsletter\/jss-newsletter-vol-6-no-1-march-2018-en\/recipe-buttercup-squash\/","title":{"rendered":"RECIPE: Simmered Buttercup Squash (Kabocha no Nimono)\u00a0"},"content":{"rendered":"<p>Yukie Fuchigami (<em>Gohanyo: Secrets from a Japanese Canadian Mom)<\/em><br \/>\n<img loading=\"lazy\" decoding=\"async\" class=\"wp-image-4927 aligncenter\" src=\"https:\/\/jss.ca\/wp-content\/uploads\/2018\/02\/20180301_031414-1-1-300x300.jpg\" alt=\"\" width=\"256\" height=\"256\" srcset=\"https:\/\/jss.ca\/wp-content\/uploads\/2018\/02\/20180301_031414-1-1-300x300.jpg 300w, https:\/\/jss.ca\/wp-content\/uploads\/2018\/02\/20180301_031414-1-1-1024x1024.jpg 1024w, https:\/\/jss.ca\/wp-content\/uploads\/2018\/02\/20180301_031414-1-1-150x150.jpg 150w, https:\/\/jss.ca\/wp-content\/uploads\/2018\/02\/20180301_031414-1-1-768x768.jpg 768w, https:\/\/jss.ca\/wp-content\/uploads\/2018\/02\/20180301_031414-1-1-1536x1536.jpg 1536w, https:\/\/jss.ca\/wp-content\/uploads\/2018\/02\/20180301_031414-1-1-2048x2048.jpg 2048w, https:\/\/jss.ca\/wp-content\/uploads\/2018\/02\/20180301_031414-1-1-45x45.jpg 45w\" sizes=\"auto, (max-width: 256px) 100vw, 256px\" \/><br \/>\nServes 6<br \/>\nINGREDIENTS:<br \/>\n1 small <a href=\"https:\/\/www.justonecookbook.com\/how_to\/kabocha-squash\/\">buttercup squash<\/a><br \/>\nSoup Stock:<br \/>\n1 cup water<br \/>\n2 tablespoons dashi-no-moto<br \/>\n2 tablespoons sugar<br \/>\n2 tablespoons soy sauce<br \/>\n1 tablespoon sake<br \/>\n2 tablespoons kombu, cut into thin strips<br \/>\nPREPARATION:<br \/>\n1. Wash the squash and remove any hard bumps and peel. Slice in half, remove the seeds, and cut into 2-inch pieces.<br \/>\n2. In a large saucepan, combine water, sugar, soy sauce, sake and dashi-no-moto (or soup stock) and bring to a boil.<br \/>\n3. Add squash. Cover and simmer for 15 minutes or until squash is tender. Pour broth over squash occasionally. Serve with kombu strips.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>This nutritious kabocha dish (\u304b\u307c\u3061\u3083\u306e\u716e\u7269) is seen everywhere\u00a0when traveling in Japan, but it is hard to find in Canadian restaurants.\u00a0 <\/p>\n","protected":false},"author":21,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[271],"tags":[],"class_list":["post-11012","post","type-post","status-publish","format-standard","hentry","category-jss-newsletter-vol-6-no-1-march-2018-en"],"_links":{"self":[{"href":"https:\/\/jss.ca\/en\/wp-json\/wp\/v2\/posts\/11012","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/jss.ca\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/jss.ca\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/jss.ca\/en\/wp-json\/wp\/v2\/users\/21"}],"replies":[{"embeddable":true,"href":"https:\/\/jss.ca\/en\/wp-json\/wp\/v2\/comments?post=11012"}],"version-history":[{"count":0,"href":"https:\/\/jss.ca\/en\/wp-json\/wp\/v2\/posts\/11012\/revisions"}],"wp:attachment":[{"href":"https:\/\/jss.ca\/en\/wp-json\/wp\/v2\/media?parent=11012"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/jss.ca\/en\/wp-json\/wp\/v2\/categories?post=11012"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/jss.ca\/en\/wp-json\/wp\/v2\/tags?post=11012"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}