Kabocha Pumpkin Salad

When you write “pumpkin” in kanji, the characters mean “Southern melon”. “Western melon”, on the other hand, means watermelon.

Kabocha Pumpkin Salad
Photographed by Manao Okamoto

Recipe by
Yuko Musashi







Calorie count is per serving

Ingredients (Serves 2)

  • Approx. 1/8 kabocha pumpkin (250 g)
  • 20 g walnuts (roasted and coarsely chopped)
  • [A]

    • 2 tbsp plain yogurt (unsweetened)
    • 1 tbsp mayonnaise
    • 1/4 tsp sugar
    • 1/4 tsp salt



Use a spoon to scoop out the seeds and pith from inside the kabocha pumpkin, then cut into bite-sized pieces. Mix together the ingredients for [A].


Place the kabocha pumpkin with a cut surface flat against your cutting board and cut it into slices roughly 2 cm thick, then cut the slices in half. Place your other hand on the spine of your knife to make pressing the knife into the kabocha pumpkin easier, while simultaneously keeping your hands safer.


Place the cut kabocha pumpkin in a microwave-safe bowl and loosely wrap with plastic wrap, then microwave at 600 W for 4 min.


Remove the plastic wrap, starting from the far edge to avoid burning yourself with the escaping steam, then press the kabocha pumpkin with a paper towel to absorb excess moisture. Cut off the skin of the kabocha pumpkin and coarsely mash with a fork or potato masher while still hot. Mix in the walnuts, then serve with [A] poured over top.