And zees is vere vee babble~

[akaibara]

Am a little sick. Mildly sniffly, mostly crud in my throat/mild soreness. Fortunately I don't have to talk much with my current job role, so I am at work. Kinda muzzy/tired, tho. Have been hitting the hot tea like it's laced with crack. Decided that the bergamot in Earl Grey does turn me off a bit. Rather fond of this Tazo 'Zen' I picked up at the

Comments

[megaraptor]

Haha I was going to ask if you knew that we don't actually have pumpkins over here. XD; I'm not sure if I've ever tasted a sugar pumpkin when it's not all mixed up with cinnamon and spices, but since kabocha is almost never spiced the two taste very different to me. In any case kabocha is very sweet, like a sweet potato.

The recipe looks pretty authentic except for the sweet potato (not sure why you would need both that and kabocha, and you will almost surely not be using Japanese sweet potatoes) and the daikon. Most of my Japanese friends turn their noses up at cinnamon, too.

My recommendation for Japanese curry rue is Vermont Curry!

[akaibara]

I realized this during my last trip to the local Asian market. (Which is conveniently just a few blocks from my new house.) They had this green thingie labeled as pumpkin and I was like 'hmmmm.' XD

Orange pumpkin has a fairly neutral flavor unspiced, very much like a squash. Cooked in the curry it took on a bit of a boiled potato consistency and soaked up the seasoning quite well. I would like to cook with it again as it's quite good for you!

The daikon is probably in there because I think a lot of people equate daikon with Japanese cooking. I know the blogger mentions she was using up veggies she had around the house, so that may be why as well.

Vermont Curry! I'll look for that! Thanks!

[megaraptor]

I suppose that's true re: daikon, but I've never seen it used in curry before. It's more of a soup thing. I'm sure it would be delicious as long as it got soft enough, though.

Kabocha has the same boiled potato texture when it's cooked. You can eat the skin too... for future reference. :D It's virtually impossible to cut though so try to buy it cut it half already and steam it in the microwave for about 2 minutes before you chop it up.

The confusion probably stems from the fact that kabocha and pumpkin mean the same thing 'round these parts... imagine my surprise when I dug into a slice of "pumpkin" cake for the first time and got a faceful of squash flavor instead. :( I hated kabocha for years XD

[maeveth]

Oh CRIKEY I want to make pumpkin curry now. Even my standard curry blend with pumpkins chucked into it sounds divine.

Totally seconding the Vermont Curry recommendation. That's my go-to brand, it beats hell out of the other ones on the market. Chicken, baby carrots, potatoes, a shit-ton of onions, apples (although I prefer Granny Smith), Vermont Curry sauce, rice...SO GOOD.