Simmered Kabocha or Winter Squash with Shio Koji

Simmered Kabocha or Winter Squash with Shio Koji

Soft simmered kabocha squash or Japanese pumpkin is a favorite of every age group. Cooking the kabocha with Shio Koji instead of the usual soy sauce makes it more flavorful and adds another layer to its sweetness. Recipe created by Nami of
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings 4


  • 12 oz. kabocha/winter squash
  • 1 tbsp. Hikari Miso Shio Koji
  • Water


  1. Cut the kabocha into 1-inch cubes and put into a medium saucepan
  2. Add just enough water to completely cover kabocha, and add Hikari Miso Shio Koji
  3. Bring to a boil then lower the heat to simmer. Cook the kabocha until a skewer goes through smoothly, about 4-5 minutes
  4. Cover with a lid and set aside to allow the flavor to slowly be absorbed. You can serve this dish cold

Recipe Notes

Quick Tip: Do not overcook kabocha squash initially; it will get mushy and lose its shape and appeal. Allow it to slowly cook with the residual heat while it absorbs flavor from the shio koji.


Message from Nami: “Just three ingredients to make this simple, quick and delicious side dish! Enjoy abundant winter vegetables such as kabocha squash with Shio Koji. A bowl of warm simmered kabocha makes the perfect comfort food.”


About Nami: A native of Yokohama, Japan, Nami inherited her passion for cooking and her culinary basics from her mother. In 2011, she started a blog "Just One Cookbook®" to share many of the most popular Japanese dishes as well as a number of traditional Japanese recipes with a detailed description and step-by-step instructions with pictures. Her blog has become extremely popular around the world. In 2013, she started her YouTube channel Just One Cookbook. Nami currently resides in the San Francisco Bay area with her family.