Meals at Mori no Ike
International Cuisine Countdown
Recipe of the Day
Japanese Simmered Squash
With harvest time approaching, try mixing up an old standard with this Japanese twist.
Serves 10
2 count – Kabocha Pumpkin (or Butternut Squash if you can’t find Kabocha)
3 cups – Dashi
2 Tbsp – Mirin
2 Tbsp – Light Soy SauceWash the kabocha well, then cut it in half (be careful, because it is hard to cut!). Remove the seeds and then peel the kabocha, leaving a little of the peel. You want a mottled effect of bits of green and yellow. If you are using butternut squash, peel it all. Cut the kabocha into about 2 inch pieces. Put it all in a large sauce pan, bring it to a boil, lower the heat, then simmer until it is tender (about 15 to 20 minutes).
At Mori no Ike, you and your hashi (chopsticks) will become quick friends as you enjoy authentic cuisine such as gohan (rice), noodles, miso soup, tofu, sakana (fish) or nori (seaweed). Your counselors will help you get the hang of your chopsticks, and Mori no Ike chefs excel at creating menus combining familiar flavors with Mori adventurous fare. For lunch you might eat mabodofu, rice, green beans and orange slices, while at dinner you might savor tankatsu, rice, cucumbers, salad and nectarines. Other favorites include temakizushi, curry rice, nikujaga and buttaniku no shougayaki.
If you have food allergies, are vegetarian, or have other special dietary needs, just let us know. The chefs at Mori no Ike will be happy to provide authentic and delicious Japanese meals that suit your needs, and your counselors will be there to help you.
Japanese Programs
