Here's a little tip for mom. If she will put a damp washcloth under her cutting board, it won't slip around on the counter and make it so hard to work. Love you guys, you make my day 😁
Niki, I was surprised when you mentioned the countries where Kabocha(Japanese Pumpkin)Squash are grown and you say Mexico? It wasn't until this year I saw some yesterday, hence the reason I clicked on your channel, to see how its prepared, now that I know and thankful with your Grandma, I'll be buying some to make. I guess its grown here only for export, and only now available here in the interior. Thank you for sharing, 👍and greetings 👋from central Mexico.🤠
I just cooked a kabocha last night! I just poke several holes in the top and sides with a real sturdy grilling fork or a good knife, just make holes/slits so the steam can vent out; then I put the pumpkin in a cake pan will some water and let ti bake at 400 for about and hour, less time if I'm going to boil it with other ingredients. When it's done cooking, the pumpkin is soft and easy to cut, easy to remove the seeds, easy to peel. I like to just eat it plain (but I'm lazy). I love your kitchen is so uncluttered--my mom's and grandmom's kitchens always had all the surfaces covered with appliances, pots and pans, dishes, spices, EVERYTHING.
I'm cooking kabocha too! And I like the ones with a touch of yellow on them. I usually scrub the pumpkin and leave the skin on. Your mom is SuperWoman!
Reminds me of my Obachan! I found the easier way to cut squash than that you just have to be real confident grab a huge knife and take a big swing at it and then your knife can get about halfway through and you can push the rest by hand just gotta WHACK IT! Also I keep mine and then put it in a pan with the skin side down and cook it and you can eat the skin but it also helps keep the squash held together when you scoop it out if you use the skin on the bottom
Much love to grandma, hello, prayers, and love watching you. Niki great job on the videos, much love and prayers to you. Thank you Grandma and Niki for the videos. I love pumpkin, so delicious.
Sugoi Sugoi Niki no okasama! Meccha Oishisou!! De mo, when okasama was using the knife, hontoni kowakata! ❤️ I’m now going to buy me a kabocha this Saturday, when I meet Piper Rox at the Japanese market. Thank you for sharing your okasama and her delicious kabocha recipe with us sister!
I probably eat two 2-lb kabocha a month. My favorite food! Tutu thanks for the recipe! I have a rubber mallet in my kitchen I use with my butcher knife to cut winter melons and chicken.
WOW....watching the intro for a healthy 2 and a half minutes and every second I was SUPER afraid your mom would cut into her fingers.....Luckily she didn't! Mom needs to be in the next 1000 amazing videos you make, because between you and me: I do not know what RU-vid channel I favor....Your brother's TabiEats or your channel. Can I have both of you at #1? Thank you for this lovely video!
Love kabocha. I usually prick it with a fork and microwave it for 2 mins and then cut it. But have to watch it bc you don't want it to get too soft. Just enough to cut easily.
hi mindy's mom/mary/niki-niki happy weekend. should try bigger serrated knife or hacksaw next time. lucky to have a mom who is still has sharp brain & luvs to cook.
I love kabocha too. It's my favorite kind of pumpkin, best tasting in sweetness and texture, but I hate cutting it too. The shell is so hard, always afraid the knife will slip. Niki, yr last comment "freedom" had me laughing so hard. Enjoy it! You are free for a month and a half. haha.
Yummmmmy!!!! KABOCHA is quite tasty! love seeing you guys! Your Mom is so tough! It is so great to see her doing so well...you take good care of each other! 💖💖 Miss Nikki you are a good daughter!!
Hello, Niki! Thanks to you and your mother for this video. I love kabocha so much, and this looks so oishii! I love making kabocha salad, too. It is so yummy. I cut the pumpkin in half and then microwave it just a little bit to make it easier to slice, just 2-3 minutes. It does not cook it completely, but it makes it easier on your hands when you cut it! I hope your mother really enjoys her trip to Japan, and you both enjoy the change of pace. Thinking of you!
Thank you Erin. She left safely.... It may take me a day or to two to get myself together. I got so used to my mom doing so much for us.... we sure miss her.. Sending you lots of Aloha!!!
Niki Nki I am glad your mom left safely. I hope she's been able to see the sakura blossoms, too. It sounds like they are still blooming there. I bet you all miss your mom, and I hope things will go okay. Sending lots of hugs to you from California!
the first time i had kabocha it was served in a vegetarian fake meat curry with a lot of sauce, and the skin was on, Best veggie ever! It has a unique dry texture that is super satisfying but you cant imagine it until you taste it
Niki please get your mom a cutting glove. They have it at complete kitchen in kahala Mall but way cheaper on Amazon.Com It will protect her from cutting herself accidentally. I was so nervous watching her cut that pumpkin 😟
A tip. Make small incision with knife point at least 1 or 2 inches deep and at least 3 or 4 cuts. Put kabocha in big bowl cover with cloth. Try 3-4 minutes #8 or 9 power. Easy to cut--no difference in taste.
My mom used grow her own kabocha. Saving the seeds to plant another harvest. My mom would wash the skin really good and cook it with skin on. So delicious I want to cook some kabocha
Ive been making buttercup sqash (Kabucha) for many years. i cut it in half scrape the seeds out and put it on a baking sheet. Then i salt and pepper it and place a tablespoon of butter in each squash half. Then bake in oven for 45 min at 375. enjoy.You can bake the seeds also in a low oven with salt for a snack.
The spot (area) which is a different colour to the rest is where the pumpkin sits on the ground and doesn't get any sunlight. Most pumpkins and some melons (especially watermelons) have this area which will be a different colour.
If you microwave it, it gets softer. Your mother is strong to cut that Kabocha. Kiostukete ne. I enjoyed eating the kabocha at Kurukuru sushi. Dang when she cuts it I get nervous.
I was nervous watching her cut the kabocha. I put mine in the microwave for a few minutes to soften the skin. The yellow patch is an indication of ripeness...same with picking watermelon. I never thought of sprinkling powdered dashi into the kabocha...yum!
mochy, the microwave idea worked pretty good. I threw a quarter piece in the microwave and set it up at 30 seconds up to a minute and it was easier to cut.
The seeds are good you can just rest them likePumpkin seeds! I realize that pumpkin seeds are like the worst out of any see you can roast I don’t know why people like them so much they just taste like wood shavings to me. I like acorn squash seeds a lot roasted too!
*You're so naughty!* I was gonna write "the Word", but thought oops what if SHE sees it!!! BTW, I keep a cleaver AND a hammer for times like these. ^___^
Have you ever noticed the similarities between Japan and China v New Zealand and Australia? Maybe Japan and New Zealand have similar climates and soil?
Great "How to" make that simple kabucha dish. Although, grandma using that cheap, or kind of dull knife is abunai, dangerous, please get better, or sharpen those, knives, please, onogaishi masu.
It’s not hard hold knife in middle , hand closer to middle and push down, 2 hands on opposite side of knife for comfort, then push down, not like the way she does it
Oh dear Lord, the beginning of this video was super hard to watch!!! I was cringing...didn't want to see her get cut. I wanted to jump in my screen to HELP her!!! Whew!!
