A colorful alternative to potato salad. This version is very crunchy and the taste of Summer kabocha is incredibly fruity and sweet.
The base is kabocha pumpkin, steamed and mashed.
With a sour seasoning.
Cucumber and nagaimo (raw yam) as garnish. I cut cubes and added to the mix. Let half a day in the fridge.
Serve chilled. It can be stored 2 or 3 days in the fridge, so you get the carotene loaded side dish for a few meals or as a lunch box item.