Nankin ramen and flowery ruccola

Nankin is not only the city in China, it’s pumpkins. Litterally “South melon” or “South Capital”. It is also read “kabocha”. And “kabocha” actually meant Cambodia. It seems Japan got its orange squashes from the Mekong area, brought by the Portuguese… some years ago. Japanese pumpkins are small sized (from tennis ball to soccer ball size). Even if some amateur gardeners cultivate the huge Western ones too, we don’t see them often in shops.

The most common kabocha in Japan is now this one , and it’s a “kuri kabocha”, a “potimarron” (chestnut type pumpkin), it’s a quite recent species :

Other kabochas are ripe earlier in Summer. I got this one that I suspect to be more ancient. It’s more watery, less sweet. I can’t tell the precise name. It’s a good Summer veggie :

Ruccola or rocket salad, orange paquerettes, bell pepper and croutons made of toasted usu-age (fried tofu). Olive oil, garlic and balsamico sauce.

Chinese noodles are good in all seasons, but in Summer I prefer lighter chicken stock and salt soup.
I added the non-sweet kabocha, eggs, tsukune (meat balls, here chicken, chili flakes, black pepper, coriander seeds), okra. A little spicy sesame oil and chili flakes on top.

Cal 644.8 F18.8g C79.0g P42.3g

5 thoughts on “Nankin ramen and flowery ruccola

  1. Pingback: Kabocha no nitsuke, and a new Japanese food : wheat natto « Colorfood Daidokoro Gourmande in Osaka

  2. Pingback: August photo-menu « Colorfood Daidokoro Gourmande in Osaka

  3. Pingback: Cinderella gourmande, recipes of golden carriage | Gourmande in Osaka

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