Kabocha & Saba

There was about three-fourths of a kabocha left after we made tempura, so I simmered it. Simmered kabocha is a traditional Japanese winter-y food, though the Japanese recipe typically contains dashi (a broth made of kelp and dried, shaved tuna), soy sauce, mirin, sugar, and salt. I didn't go whole hog, I just simmered it in some water with a little salt.



It's an awesome snack over yogurt, or just by itself. Lots of beta carotene and fiber. The green rind is the best part. Yum!

 Kabocha was fairly inexpensive in Tokyo, so I often cooked it for dinner. A little simmered kabocha followed up with some popcorn was a typical dinner in those days, believe it or not.


And Saba

Here is Saba, settled down to watch me surf the 'net.



We had to take her to the vet recently because she and Gray Kitty had some words, I think, and she ended up with an abscessed cut on her chin. They had to cut it open to drain it and load her up with antibiotics. She was not a happy camper. Now though, she's back to her normal self.