Recently, all I've been making is kabocha squash desserts. I'm also trying to use kudzu starch to make desserts that are good for your body and contain no eggs, dairy products, or sugar.
I'm researching macrobiotic cooking at the moment. The tofu gives this pudding a fluffy texture.
The kabocha with skin and seeds attached should weigh about 400 g.
Enjoy Japanese food around the world.