This is a macrobiotic dish, but I often make it for my husband who's having pancreatic and liver problems.I hear it's also effective against diabetes.For the best taste and appearance don't mix it too much.You'll taste a mild sweetness.Basically, I don't use sugar, but if you prefer a sweeter taste, then it's fine to add beet sugar. Recipe by Cherrychan

Adzuki kabocha simmer is a simple macrobiotic classic.It is easy to make and delicious. Give it a try if you are interested!Use unpeeled kabocha squash (just remove the hard parts).While cooking, try not to mix the ingredients. Recipe by Fufunomakurobi

I wanted to change up my usual simmered kabocha, so I added some frozen edamame and green beans.Simmering the kabocha in the dashi and sugar first really brings out the sweetness.Add the edamame and green beans last to help keep their color. Recipe by ayamammy

Made with the kabocha squash my daughter loves.Once the kabocha squash is in the pot, don't touch it.Place the kabocha squash into the pot so that they don't overlap.I didn't put it in the ingredients list, but I recommend adding a shake of ajishio (umami-mixed) salt just before you turn off the heat. Recipe by Yoshimorisanchi

Very very simple ingredients and method give you sweet salty simmered squash.This Japanese squash called Tetsu-kabuto(Iron-helmet)

I really love kabocha - I love them so much that I'm always trying to come up with new recipes. How about trying these healthy kabocha cubes?Please adjust the sweetness to the kabocha squash. Recipe by Kotopoko

I like this traditional Japanese food recipe so much! It's comfortable, healthy, simple and yummy indeed. I even eat this twice in a week. I recommend you to try with the good DASHI soup stock. You can feel UMAMI!!

I had a sudden craving for sweet kabocha squash.To test the softness of the beans, pierce them with a chopstick, and if it goes in smoothly, then they're good to go! For 5 servings. Recipe by mi yu ki

This is a standard macrobiotic recipe.If you add the konbu while the adzuki is cooking, it'll simmer faster.Adding kabocha to adzuki konbu gives this dish a sweet flavor, making it easier for kids to eat. Recipe by Ruruko.

I have eaten this for as long as I can remember, and I started making it myself as well. This is my mom's flavor, and a real home-cooking type dish.For instructions on how to season the chicken breast in Step 2, please refer to(Everyone loves it! Chicken Soboro Don) as it is the same. The kabocha squash falls apart easily once it becomes really soft, so take care when serving m(._.)m There are a lot of steps, but let's keep at it. Recipe by hiroconene

I love candied Japanese sweet potato. I had some leftover soy beans, so I thought I'd try them with kabocha squash with that kind of flavor.You can use just honey or just sugar. I'd recommend choosing honey if you want to use one or the other.I've written down 2 tablespoons each, but that's just a guideline. Add however much you like!I think that it tastes better if you flavor it generously. Recipe by pomu:

I wanted to eat a tasty braised dish.The cooking liquid itself has a lot of meaty flavour, and so it's best to let the kabocha squash soak it up.I don't use katakuriko in this recipe.Roughly crumble the chicken mince, but there's no need to crumble it finely.Add the soy sauce only after simmering with sugar for a while. The sweetness of sugar is absorbed better this way.When you use pork mince or pork and beef mince mixture, use less vegetable oil or omit it. Recipe by @rinna