The eve of the winter solstice (冬至) called tōji is a time when squash is on the menu. Japanese squash called kabocha (pictured below) is normally harvested in the fall and set outside in the cool air while its flesh sweetens. It is easy to prepare and it tastes good, skin and all. It goes with just about any entrée. Here is the easiest recipe:
- Wash, then cut the squash in half and scrape out the seeds. Then, make thin slices (about one quarter inch) leaving the
skin on the edges.
- Fry on both sides with a tablespoon of olive oil. Test with a toothpick. When the flesh is soft, serve with a sprinkling of sea salt! Mmm, Oishii!