"Itoko-ni" Kabocha Squash Simmered with Canned Adzuki Beans

"Itoko-ni" Kabocha Squash Simmered with Canned Adzuki Beans

Since it takes too much effort to boil the adzuki beans from scratch, I used canned adzuki. This made the seasoning a lot simpler as well.

Ingredients: An easy-to-make amount

Kabocha squash
1/4 (about 500 g)
Sweetened adzuki beans (canned and boiled)
1/2 can (about 100 g)
Soy sauce
1 tablespoon


1. Chop the kabocha squash into bite-sized pieces.
2. Use a can of boiled and sweetened adzuki beans.
3. Put the kabocha and water in a sauce pan, then boil until cooked on the firm side. You could also microwave it.
4. Pour out the boiled water, then add the canned adzuki beans (together with the liquid), then fill with enough water to cover the kabocha. Add the soy sauce, then cover with a drop-lid and simmer.
5. Once the flavors have settled into the kabocha, it's ready.

Story Behind this Recipe

Once, when I made 'itoko-ni' (vegetables boiled in miso), from scratch, the adzuki beans came out too hard. That's when it dawned on me to use canned adzuki.