Comments on: Kabocha Purée

By: Anonymous

Anonymous — Thu, 10 Nov 2011 11:42:00 +0000

Here are my results: http://beckywithasmile.blogspot.com/2011/11/food-blog.html

I decided that since I like your food blog so much (and many others) that I’d try one – though my blog is just more of a way to remember all of the craziness that has happened in my time here.

By: Kabocha Cookies — Tokyo Terrace

Kabocha Cookies — Tokyo Terrace — Wed, 09 Nov 2011 03:23:18 +0000

[...] 1/2 cup kabocha (or pumpkin) purée [...]

By: Anonymous

Anonymous — Tue, 08 Nov 2011 12:53:00 +0000

I’m hoping to make lots of delicious baby food like this in the coming months- I love the addition of apple! Great idea!

By: Los Lemleys

Los Lemleys — Tue, 08 Nov 2011 10:59:00 +0000

Wait until the baby starts eating food – this is perfect! Our daughter loves it. It was one of her first purees, sometimes with apple too and now that she’s 11 months, we add pasta and chicken too!

By: Anonymous

Anonymous — Mon, 07 Nov 2011 11:08:00 +0000

Great! Glad it worked well for you and what a great idea to add it to cookies! Yum…

By: Jon @ vodkitchen

Jon @ vodkitchen — Mon, 07 Nov 2011 02:11:00 +0000

Reading more about more about kabocha this year… think it’s time to experiment with it!

By: Anonymous

Anonymous — Sun, 06 Nov 2011 13:30:00 +0000

Thanks! I actually tried making puree tonight. It turned out perfectly! I put it into cookies

By: Anonymous

Anonymous — Wed, 02 Nov 2011 12:23:00 +0000

Great method! Aren’t rice cookers fabulous? Thanks for the additional cooking suggestion- it will be perfect for those who live in Japan but don’t have an oven!

By: Becky

Becky — Wed, 02 Nov 2011 12:11:00 +0000

Thanks for the recipe! I live in Hokkaido and often make my own pumpkin like this too. Only, I just toss chunks in the rice cooker (no water added) and hit start. When it finishes, you can also puree it and (I think) you’ll get the same results.