Nagisa - means calm beach. Which is an interesting word(s) if you think about it. If you consider a beach to be the sandy area bordering an ocean/sea, they're ALL calm. Sand basically just sits there. But if your definition of beach includes the water, then clearly we can go all the way from calm to violent. Me? I think beach does not include the water and so I'd consider the "calm" part redundant. Good nobody asked me when they coined the word!
Actually, my daughter-in-law Nagisa and her two siblings were all given names related to beaches and water because of their parents’ love of water and diving. Cool that you know some Japanese, Crowden. Thanks for your comment!🤗
I've been reading a lot of pumpkin posts from the NH lately. Pumpkin is available here in the SH all year round so it's not necessarily an autumn thing. In the 50s and 60s, every Australian household had a lamb roast for Sunday lunch with accompanying roast potatoes and pumpkin. It was the first thing I wanted when we returned from a year in the UK in the 70s (pumpkin was not a thing in London then). The pumpkin used is a huge grey variety called Jarrahdale which is as hard as hell to cut. I googled it and apparently it is a local heritage variety but we also have the Kabocha, called Kent or JAP (Just A Pumpkin). We also get a similar grape variety called Autumn Crisp which are only available for about a month and are just fabulous.
So interesting to hear about the different varieties of pumpkins in Australia and that it’s available year round. Thanks for sharing this Bev, along with the memories of the lamb roast with potatoes and pumpkin. It does sound delicious!
We have quite a long season for various squashes here, though not for the big pumpkins that people use for Jack-o-lanterns. Those seem to vanish by Halloween, though canned pumpkin is definitely available year round.
I’ve been noticing a bright orange squash called a red Kuri that’s in the same family as kabocha and is said to be even sweeter. I also noticed a gray variety too!
I really enjoyed this article, Ruth. I'd love to be able to taste the ginormous grapes sometime, but I've never seen them--either in the States or in Europe (so far)!
They are really amazing, Clarice--and there are other varieties I didn't write about (but hope to in the future) that are also extremely popular in Japan but never seen here. Two I sampled were the Nagano purple and Kyoho (a variety that's almost black). Both are very sweet (though not in a cloying way) and have a bit of a concord taste. Some grapes are meant to be peeled--something I don't think American consumers would accept. My impression is that the Japanese develop certain fruits specifically for their own population, which truly appreciates them and will pay almost any price because they consider the fruits so precious and only in season very briefly. It's likely they're also very hard to export in a manner that would preserve the qualities that make them special. I do hope you get to sample them sometime, though you might have to go to Japan to do it!
I always love reading your newsletter Ruth, but especially love this edition because I am travelling to Japan in February next year with my daughter. I can't wait and have taken careful notes about places you visited. It all looks wonderful.
Oh Marg, that's wonderful! It's a terrific country, but it can be a little overwhelming at times. Going in February is probably a good idea because it's off-season. The country has become a huge magnet, especially after Covid restrictions let up. Where will you be going? Are you going as part of a tour or on your own?
I’m going with my daughter and we travel well together because she is very relaxed and doesn’t stress when we get lost! (You can have some great adventures that way). Haven’t got an itinerary yet, still doing the research but I’ve taken careful note of where you went. I think there is a limit to how many temples one can visit, but I’d like to see some countryside. Like you, I’m interested in food and art. Not so good at crowds. Can’t wait!
It will be great fun. How nice to have a daughter you travel well with. If you have more questions you think I might be able to answer once you have your itinerary in place, please let me know.
I was fascinated when we went to Japan with how beautiful the fruit was and how it was meticulously wrapped so that it looks lovely but is also protected. It almost looks too perfect to eat. Loved reading about your trip and looking at the photos.
Thanks so very much, Julia! Japan is endlessly fascinating--even after 7 or 8 trips (I've lost count!). There's only a small portion of it I've seen, mostly near where my son and daughter-in-law live, but I always discover something new and fascinating. It's like a wonderful mystery that only gets more mysterious the more you explore!
Ruth, I don't think I've tried the Japanese grapes. But I just read that the same grapes, known as Shine Muscat Grapes are grown in both Japan and Korea. So maybe they are the same grapes.
I like kabocha in simple preparations because it has so much flavor. I've also enjoyed them in medleys with edamame, corn and other ingredients. I'm looking forward to trying some new dishes with it too, and I look forward to seeing yours.
We had a fabulous kabocha dessert years ago at a Thai restaurant. They were baked with a custard stuffing.
Mmm… The kabocha with custard sounds delicious! I’m hoping to experiment a little and maybe post some of the results, assuming everything comes out well!🤞
Thanks so much, Jolene! It was a really fun visit, though the jet lag from the 16-hour time difference times two was massive!
Jeff’s second installment of his story was super, and he so appreciated your kind words. Part 3 is coming shortly. If he includes me in that one, I may have to write a counter-version!😆
Thank you so much Ruth for sharing some of Japan with us! All the food just looks delicious. It was fun to check out your son and daughter-in-law's art. I love the dog artwork. :) It sounds like you all had wonderful trip. Safe travels to New Mexico. (I've never been and look forward to your next post)
Oh, Ruth, I love this! I am drooling 😋 over the pictures of the food (that cheesecake and donut, and everything else!) and how great to visit with your family! Love the photo of you with your daughter-in-law ❤️ Happy New Year! Ps - love Jeff’s second installment in the series!
I adore kabocha squash. It’s what I use to make pumpkin pie (I roast the flesh for more flavor). Thanks for sharing your travels, Ruth. Japan is at the top of my bucket list!
Thanks, Domenica! I’m just discovering the many ways to use kabocha. I’m a bit late to the game. I’m definitely going to try roasting some for a pie!
I believe you would enjoy Japan. The people have a deep reverence for seasonal foods, simple yet delicious preparations and regional specialties—probably not so different from Italians. They’re also great admirers of European food traditions, including those of Italy. We visited a pizzeria where the chef proudly displayed a plaque certifying that he had trained in Italy to make authentic Neapolitan pizza. And the pizza was quite delicious!
Shana Tova to you, Jeff and the family, dear Ruth! Thanks for always sharing your wonderful experiences and the fabulous, mouth watering pictures of the food you enjoyed.
It's so special to visit a country where you have personal connections and an insider track. Thank you for the reminder about Kabocha. The last time I cooked with it, I had to hurl it on the brick patio to open it up. The recipe where it is simmered with soy sounds inviting! My brother and I had virtually the same plastic pumpkins that you have pictured.
Yes, having a personal connection really does make a difference because you can get away from the madding crowd and see how people really live. It makes traveling so much more interesting, especially in places where you don’t speak the language!
Kabocha is frustrating to cut, but I think that microwaving or baking (or maybe boiling it briefly) might just do the trick. I’m hoping so, because I just bought another one—and I may try that recipe too!
Nagisa - means calm beach. Which is an interesting word(s) if you think about it. If you consider a beach to be the sandy area bordering an ocean/sea, they're ALL calm. Sand basically just sits there. But if your definition of beach includes the water, then clearly we can go all the way from calm to violent. Me? I think beach does not include the water and so I'd consider the "calm" part redundant. Good nobody asked me when they coined the word!
Actually, my daughter-in-law Nagisa and her two siblings were all given names related to beaches and water because of their parents’ love of water and diving. Cool that you know some Japanese, Crowden. Thanks for your comment!🤗
One must learn the language when one visits a country. And since I was in Japan for a few days for business ...
Forgot to mention that the custard filling was made with coconut milk - so delicious!
Oh yum! I’d love the recipe for that!
I've been reading a lot of pumpkin posts from the NH lately. Pumpkin is available here in the SH all year round so it's not necessarily an autumn thing. In the 50s and 60s, every Australian household had a lamb roast for Sunday lunch with accompanying roast potatoes and pumpkin. It was the first thing I wanted when we returned from a year in the UK in the 70s (pumpkin was not a thing in London then). The pumpkin used is a huge grey variety called Jarrahdale which is as hard as hell to cut. I googled it and apparently it is a local heritage variety but we also have the Kabocha, called Kent or JAP (Just A Pumpkin). We also get a similar grape variety called Autumn Crisp which are only available for about a month and are just fabulous.
So interesting to hear about the different varieties of pumpkins in Australia and that it’s available year round. Thanks for sharing this Bev, along with the memories of the lamb roast with potatoes and pumpkin. It does sound delicious!
We have quite a long season for various squashes here, though not for the big pumpkins that people use for Jack-o-lanterns. Those seem to vanish by Halloween, though canned pumpkin is definitely available year round.
I’ve been noticing a bright orange squash called a red Kuri that’s in the same family as kabocha and is said to be even sweeter. I also noticed a gray variety too!
I really enjoyed this article, Ruth. I'd love to be able to taste the ginormous grapes sometime, but I've never seen them--either in the States or in Europe (so far)!
They are really amazing, Clarice--and there are other varieties I didn't write about (but hope to in the future) that are also extremely popular in Japan but never seen here. Two I sampled were the Nagano purple and Kyoho (a variety that's almost black). Both are very sweet (though not in a cloying way) and have a bit of a concord taste. Some grapes are meant to be peeled--something I don't think American consumers would accept. My impression is that the Japanese develop certain fruits specifically for their own population, which truly appreciates them and will pay almost any price because they consider the fruits so precious and only in season very briefly. It's likely they're also very hard to export in a manner that would preserve the qualities that make them special. I do hope you get to sample them sometime, though you might have to go to Japan to do it!
I always love reading your newsletter Ruth, but especially love this edition because I am travelling to Japan in February next year with my daughter. I can't wait and have taken careful notes about places you visited. It all looks wonderful.
Oh Marg, that's wonderful! It's a terrific country, but it can be a little overwhelming at times. Going in February is probably a good idea because it's off-season. The country has become a huge magnet, especially after Covid restrictions let up. Where will you be going? Are you going as part of a tour or on your own?
I’m going with my daughter and we travel well together because she is very relaxed and doesn’t stress when we get lost! (You can have some great adventures that way). Haven’t got an itinerary yet, still doing the research but I’ve taken careful note of where you went. I think there is a limit to how many temples one can visit, but I’d like to see some countryside. Like you, I’m interested in food and art. Not so good at crowds. Can’t wait!
It will be great fun. How nice to have a daughter you travel well with. If you have more questions you think I might be able to answer once you have your itinerary in place, please let me know.
Or they could contact Sam and Nagisa and get a tour.
I love a mystery! That bakery is right up my alley.
Sincerely, Nancy Drew
If anyone could find it, you could, ‘Nancy!’❤️
Ha ha! I want to know too.
I was fascinated when we went to Japan with how beautiful the fruit was and how it was meticulously wrapped so that it looks lovely but is also protected. It almost looks too perfect to eat. Loved reading about your trip and looking at the photos.
Thanks so very much, Julia! Japan is endlessly fascinating--even after 7 or 8 trips (I've lost count!). There's only a small portion of it I've seen, mostly near where my son and daughter-in-law live, but I always discover something new and fascinating. It's like a wonderful mystery that only gets more mysterious the more you explore!
Sounds like you had a lovely vacation! Great!
Kabocha is my favorite squash! I too feel it tastes like sweet potato crossed with squash!
We recently tried those huge green grapes from Korea and they were delicious!
Thanks for your comment, Faye! I wonder if the Korean grapes taste different than the Japanese ones.
Kabocha is just wonderful. I'm hoping to try a bunch of preparations with it.
Ruth, I don't think I've tried the Japanese grapes. But I just read that the same grapes, known as Shine Muscat Grapes are grown in both Japan and Korea. So maybe they are the same grapes.
I like kabocha in simple preparations because it has so much flavor. I've also enjoyed them in medleys with edamame, corn and other ingredients. I'm looking forward to trying some new dishes with it too, and I look forward to seeing yours.
We had a fabulous kabocha dessert years ago at a Thai restaurant. They were baked with a custard stuffing.
Mmm… The kabocha with custard sounds delicious! I’m hoping to experiment a little and maybe post some of the results, assuming everything comes out well!🤞
I saw kaboucha in trader Joe's yesterday.
Thanks so much, Jolene! It was a really fun visit, though the jet lag from the 16-hour time difference times two was massive!
Jeff’s second installment of his story was super, and he so appreciated your kind words. Part 3 is coming shortly. If he includes me in that one, I may have to write a counter-version!😆
Great photo of you!!
Aww, thanks, Linda!🥰
Thank you so much Ruth for sharing some of Japan with us! All the food just looks delicious. It was fun to check out your son and daughter-in-law's art. I love the dog artwork. :) It sounds like you all had wonderful trip. Safe travels to New Mexico. (I've never been and look forward to your next post)
Thanks so much for reading and commenting, Julie, and for checking out my “kids’” websites.
Looking forward to sharing more from our travels soon!❤️
You bet! I look forward to it. :) Japan is another place I would love to visit. I have the Tokyo Marathon on my list to run.
Oh, Ruth, I love this! I am drooling 😋 over the pictures of the food (that cheesecake and donut, and everything else!) and how great to visit with your family! Love the photo of you with your daughter-in-law ❤️ Happy New Year! Ps - love Jeff’s second installment in the series!
I found this all fascinating, Ruth! How I’d love to have tagged along on your trip!
Thank you, Lolly! So good to have you along!🤗
I adore kabocha squash. It’s what I use to make pumpkin pie (I roast the flesh for more flavor). Thanks for sharing your travels, Ruth. Japan is at the top of my bucket list!
Thanks, Domenica! I’m just discovering the many ways to use kabocha. I’m a bit late to the game. I’m definitely going to try roasting some for a pie!
I believe you would enjoy Japan. The people have a deep reverence for seasonal foods, simple yet delicious preparations and regional specialties—probably not so different from Italians. They’re also great admirers of European food traditions, including those of Italy. We visited a pizzeria where the chef proudly displayed a plaque certifying that he had trained in Italy to make authentic Neapolitan pizza. And the pizza was quite delicious!
Shana Tova to you, Jeff and the family, dear Ruth! Thanks for always sharing your wonderful experiences and the fabulous, mouth watering pictures of the food you enjoyed.
Thanks, Leslie! Same to you and yours! I hope our travels bring us back to your neighborhood again soon. It would be great to see you. 🤗
I hope so too!
It's so special to visit a country where you have personal connections and an insider track. Thank you for the reminder about Kabocha. The last time I cooked with it, I had to hurl it on the brick patio to open it up. The recipe where it is simmered with soy sounds inviting! My brother and I had virtually the same plastic pumpkins that you have pictured.
Yes, having a personal connection really does make a difference because you can get away from the madding crowd and see how people really live. It makes traveling so much more interesting, especially in places where you don’t speak the language!
Kabocha is frustrating to cut, but I think that microwaving or baking (or maybe boiling it briefly) might just do the trick. I’m hoping so, because I just bought another one—and I may try that recipe too!
Love that black cat pumpkin!
Thanks so much for your comment, Vicki!🤗