Sweet Yam and Kabocha Squash Salad with Pepper
By Muchu Matsune
sweet yams, cut into matchsticks
kabocha squash, cut into matchsticks
peppers (red, yellow, green, orange), cut into matchsticks
carrots, cut into matchsticks
raw cashews, small chopped
raw apple cider vinegar
1. In a separate bowl, marinate sweet yam, kabocha squash, peppers and carrots with soy sauce, squeezing them with hands, tossing them occasionally.
2. Let them sit for at least one hour, until kabocha gets nice and soft. Add raw apple cider vinegar, small chopped cashews, and dried oregano before serve. Salt to taste.
I did not think I could eat Kabocha squash until one day I decided to try it out. Kabocha gets really nice and sweet after being marinated in soy for a hour or two. The combination with other vegetables, such as peppers is wonderful. If you noticed that my recipes do not call for measurements, the reason is that I want everyone to trust their own taste bud and feel the ingredients. Every time I cook, even if I use the same ingredients, they are all unique and different, thus requiring different measurements, or a pinch of salt to make it right. A carrot found in San Francisco tastes different from the one found in Tokyo and so on.