Kabocha in miso with red pepper (Kabocha no misozuke) from Preserving the Japanese Way: Traditions of Salting, Fermenting, and Pickling for the Modern Kitchen (page 58) by Nancy Singleton Hachisu

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Kabocha refrigerates for one week before serving.

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