{"id":27352,"date":"2012-10-16T06:05:53","date_gmt":"2012-10-16T10:05:53","guid":{"rendered":"http:\/\/jetwit.com\/wordpress\/?p=27352"},"modified":"2018-03-28T23:45:36","modified_gmt":"2018-03-29T03:45:36","slug":"ill-make-it-myself-kabocha-squash-puree-pumpkin-puree-substitute","status":"publish","type":"post","link":"https:\/\/jetwit.com\/wordpress\/2012\/10\/16\/ill-make-it-myself-kabocha-squash-puree-pumpkin-puree-substitute\/","title":{"rendered":"I’ll Make It Myself: Kabocha Squash Pur\u00e9e (Pumpkin Pur\u00e9e Substitute)"},"content":{"rendered":"

L.M. Zoller <\/strong>(CIR Ishikawa<\/a>-ken, Anamizu, 2009-11) is the editor of <\/em>The Ishikawa JET Kitchen: Cooking in Japan Without a Fight<\/a><\/strong>. A writer and web administrator for <\/em>The Art of Travel (formerly The Art of Japan: Kanazawa & Discover Kanazawa)<\/strong><\/a>, ze also writes <\/em>I\u2019ll Make It Myself!<\/strong><\/a>, a blog about food culture in Japan, and curates The Rice Cooker Chronicles<\/strong><\/a>, a series of essays by JETs and JET alumni on the theme of cooking\/eating and being alone in Japan. <\/em><\/em><\/p>\n

New Rice Cooker Chronicles submissions always welcome. Just e-mail it to\u00a0jetwit [at] jetwit.com<\/strong>.<\/em><\/p>\n

\"\"<\/p>\n

Trying to shift your mentality of \u201cI can\u2019t have it because I can\u2019t buy it in Japan\u201d to \u201cI\u2019ll make it myself!\u201d is hard. Really hard.<\/em> For example, let\u2019s take my recent discovery of how to\u00a0pur\u00e9e kabocha to substitute for pumpkin pur\u00e9e\/canned pumpkin in American recipes. Kabocha and pumpkin have different textures. Pumpkin has more water content, so mashing and processing boiled or baked pumpkin<\/a> (something I might have phoned my mom about in grad school) results in a texture like thick applesauce. Mashed kabocha is more like mashed potatoes.<\/p>\n

Trying to substitute mashed kabocha for canned pumpkin does not work. This is what I was told, and it\u2019s true. But that doesn\u2019t mean you can\u2019t\u00a0pur\u00e9e it by adding water and blending<\/em>.<\/p>\n

I know, I know.<\/p>\n

Click HERE to read more.<\/em><\/strong><\/a><\/p>\n","protected":false},"excerpt":{"rendered":"

L.M. Zoller (CIR Ishikawa-ken, Anamizu, 2009-11) is the editor of The Ishikawa JET Kitchen: Cooking in Japan Without a Fight. A writer and web administrator for The Art of Travel (formerly The Art of Japan: Kanazawa & Discover Kanazawa), ze also writes I\u2019ll Make It Myself!, a blog about food culture in Japan, and curates […]<\/p>\n","protected":false},"author":78,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_feature_clip_id":0,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":false,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2},"jetpack_post_was_ever_published":false},"categories":[7,70,396,6],"tags":[773,392,427,789,788,451,790],"class_list":["post-27352","post","type-post","status-publish","format-standard","hentry","category-blogs","category-food-drink","category-ill-make-it-myself","category-writers","tag-autumn","tag-cooking-in-japan","tag-fall","tag-kabocha-puree","tag-pumpkin-puree","tag-recipes","tag-substitution"],"aioseo_notices":[],"aioseo_head":"\n\t\t\n\t\n\t\n\t\n\t\n\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t