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 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 macrobiotic recipe is a standard dish in my house. The adzuki aren't that sweet, but it's delicious.Please simmer it in a thick pot. An earthenware pot is fine too.Be sure to keep an eye on the adzuki from time to time or the beans will start to stick together and become syrupy. Recipe by Ruruko

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

I wanted to eat macrobiotic sweets.The raisins blend in easier with the adzuki if you mince them. Be sure to add salt, as it will help bring out the sweetness of the beans.Adding dried persimmons takes away the acidity for a more natural flavor; but since dried persimmons aren't always available, raisins may be best. Recipe by Ruruko

Kabocha squash has plenty of carotene, meaning it's great for those following a macrobiotic diet.Soy milk burns easily, so be careful and adjust the heat as necessary. Recipe by Macrobi chef

I got a hint from a macrobiotic sweets book I read at a book store. I made the recipe easier and not too sweet.But it's still got that natural sweetness from the kabocha squash.It's troublesome to peel the skin of the kabocha squash, so I just mashed it with the skin left on .The skin leaves a slightly hard texture. If you don't like it, please peel the skin off.If you strain the fruit of the kabocha squash instead of mashing it, you'll be able to make a smoother pudding. Recipe by himadek

I wanted to eat something creamy, but didn't want to use eggs, so I came up with this. Recipe by Pkmaron

You can enjoy this with the natural sweetness of the kabocha squash without the need for sugar. My mother and little sister make this every morning to help with their constipation, so I had them share their recipe with me.The listed amounts yield a large portion, so you might be able to get away making half. I don't use sugar, but adding in raisins or dried apricots makes it really delicious. I think you can cook it in a shorter amount of time using a pressure cooker, but my teacher told me that my shoulders and hips would feel heavier if I made it in a pressure cooker. Recipe by Wao2

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

My daughter was nagging me for a snack, so I had to put something together in a flash. And thus this recipe was born.Using the listed ingredient quantities, I was able to make enough pudding to fill one jelly mould. Recipe by moriam

I wanted to come up with a healthy recipe for kabocha salad, and decided to go the macrobiotic route.If you can't be bothered to boil the kabocha, just microwave! (if you want to stick to macrobiotic guidelines then you shouldn't use a microwave!)Mash the kabocha until it reaches whatever consistency you like.If you're watching your oil intake, omit the olive oil or walnuts! Recipe by Marumitan