Kabocha rice bowl

Sauteed sliced kabocha squash and sweet onions, chinese broccoli stalks, brown rice (with add-ins: black and soy beans and corn), edamame and sesame. The fibery Japanese squash lends a delicate sweetness and charming color to the bunch, and lightly salted, thaw-and-eat edamame is always a mild but flavorful complement to most partners, not to mention deceivingly convenient. Toasted white sesame adds an additional layer of fragrance.