January 29, 2021

Azuki Kabocha

Azuki Kabocha Recipe


Good morning!

Today I want to recommend a recipe that is based on a combination of ingredients that not only match perfectly, but also help our bodies feel better.

I am recently getting closer and closer to macrobiotic cooking (self-taught through books) and I’m rediscovering in-depth how the act of eating can actually be a moment of well-being for the body and mind.

Macrobiotic is not a cuisine of deprivation, but instead allows me (and you) to eat our favorite dishesbut in a conscious way, substituting some ingredients and adding some others.

I’m still a beginner, and what I cook right now are just sides dishes, but I hope, with time, to improve my knowledge and be able to cook entire meals following this style of cooking.

Azuki + Kabocha

Back to our dish, the ingredients in question are Kabocha and Azuki beans!

I’m sure you’re already familiar with Azuki beans, as a filling for puffy mochi and topping for delicious Dango, all very popular desserts here in Japan.

I’m sure you Also knowJapanese Kabocha which features a tough, dark green skin, and a strong orange pulp that when cooked, reveals its sweet flavor and creamy texture.

Well, these two ingredients are not only good, but they are also very good for our bodies. In particular, according to the teachings of Michio Kushi (one of the most famous teachers of macrobiotic cuisine), both these ingredients should be consumed regularly due to their properties. Azuki (or Adzuki) beans are very good for our kidneys and our blood, while Kabocha nourishes our spleen and pancreas.

(Not by chance this recipe is a typical often cook dish of macrobiotic cuisine).

One more reason to love it?  If like me, you need lot of sweets in your life, you will be pleasantly surprised to discover that you can find an alternative to these cravings with natural ingredients.


Why do we use Konbu?

Not everyone likes this very popular seaweed ingredient of Japanese cuisine (I am the first), but perhaps, by discovering its properties, we will learn to appreciate it a little more.

I won’t make it long, and for this time I’ll simply tell you that soaking and cooking beans with this seaweed make them easier for our body to digest (which never hurts if you don’t love that bloated stomach that often hits us after a binge of beans).

The beans won’t take on any particular flavor when in contact with this seaweed and your stomach will benefit!

Let’s Cook

Let the beans soak with the Konbu strip overnight.

The next day, put the beans to boil with the same water they were soaking in, along with the Konbu.

During cooking, eliminate any foam on the surface; add water in order to keep its level always the same (beans must always be completely covered).

When they reach abolition, put the lid on, lower the heat and proceed with the cooking.

While they are cooking prepare your squash. Clean from the seeds and wash the surface. Without removing the skin, cut it into cubes or triangles (as you prefer) of the same size.

When the beans are almost done cooking (after about 40 minutes) add the pumpkin on top of them. Close the lid and cook until it reaches a soft consistency (about 10 minutes)

Add a pinch of salt, and let simmer with the flame off for another 5 min.


Obento Azuki Kabocha (@everydayobento)