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

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.