Kabocha, a Japanese winter squash that can often be found at Asian grocery stores and sometimes at your local grocer’s, is beautiful, with creamy, deep-orange, and sweet meat. It is also my all-time favorite squash. I like them so much that within two days, I had bought two of these suckers at two separate…
Tag: native food
Highlighting Native Foods: Savory Acorn Quinoa Muffins
There is always something new for me to discover at the market that caters to our city’s north Asian transplants and culinary fans. This time, it was acorn starch. Gluten-free and intriguing, I couldn’t resist grabbing a bag to experiment with. Koreans use acorn starch to make a jelly called dotormiuk. I had other plans…