By boiling pumpkin with small amount of soy sauce and sugar, you can enhance the taste of the pumpkin. Since it is a simple recipe, you can easily experience the taste of Japan. Using light soy sauce makes the color of pumpkin more clear and vivid.


  • 1/4 piece of pumpkin (500 g)
  • 100 ml of water
<Seasoning 1: standard version>
  • 1 tablespoon of soy sauce (light soy sauce)
  • 1 tablespoon of sake
  • 1 tablespoon of sugar
  • 1 tablespoon of mirin
<Seasoning 1: recommended for people outside of Japan>
  • 1 tablespoon of soy sauce (light soy sauce)
  • 1.5 tablespoons of white wine
  • 1 tablespoon of sugar
  • 1/2 tablespoon of honey


  1. Remove the pumpkin seeds.
  2. Wrap the pumpkin with plastic wrap and put it in a microwave. Heat it at 600 watts for 3 minutes and 30 seconds to make it soft and easy to cut.
  3. Cut pumpkin into bite sized pieces.

  4. Put the pumpkin, water, and seasonings into a pot. Put an otoshi buta (drop-down lid, a piece of tin foil can be used) and simmer over medium heat.
  5. When the broth starts to boil, reduce the heat to low and simmer until the pumpkin get soft.