- Place the kabocha squash in a medium saucepan, pour in water, enough to just cover the kabocha, then add the shio koji.
- Bring to boil then reduce the heat to simmer for about 4-5 mins until kabocha is cooked through.
- Cover and set aside, allowing the kabocha squash to cook slowly with the residual heat while absorbing the flavor from the stock. The kabocha squash may get mushy if overcooked. Serve this dish cold, at room temperature, or warm.