after i came back to new york, i made this healing macrobiotic dish, azuki kabocha, using the pumpkin from Mother Flight Farm.
the kabocha is so sweet,dense,rich and beautiful yellow/orange color.
recipe
cook azuki bean---soak over night, and cook with a pinch of sea salt, small piece of dried kombu seaweed, about 45min with pressure cooker or 1hour with a pot.
cook kabocha with water and sea salt, in a different pot till soft.
mix, add a bit of soy sauce and simmer for a fewminutes.
if no time for cooking azuki bean, use Eden's canned organic azuki bean.
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