Inspired by: Itoko-ni (temple dish)
- Vata seasonOct – Dec in the north
- Kapha seasonJan – May in the north
Adzuki & Kabocha Simmer (Itoko-ni)
- Serves
- 4
- Portion
- ≈180 g
- Time
- Soak 4 h · 1 h
- Texture
- Very soft
- Season
- Vata season (autumn – early winter)Kapha season (late winter – spring)
- Dosha
- Vata
- Pitta
- Kapha
Tridoshic
Ingredients
What you need
| Done | Ingredient | Household measure | Quantity (4 servings) | Café batch ×5 |
|---|---|---|---|---|
| Adzuki beans (dry) | ⅔ cup, soaked | 120 g | 600 g | |
| Kombu (dried kelp) | small piece | 3 g | 15 g | |
| Water | 3⅓ cups | 800 ml | 4000 ml | |
| Pumpkin (kaddu) | kabocha, cubed | 400 g | 2000 g | |
| Rock salt (sendha namak) | ½ tsp | 3 g | 15 g | |
| Soy sauce / tamari (gluten-free) | 1 tsp | 5 ml | 25 ml | |
| Ginger, fresh | grated | 5 g | 25 g |
Method
How to cook it
Step 1: Simmer adzuki with kombu 40 minutes until almost tender.
Step 2: Lay pumpkin on top; cover; simmer 15 minutes.
Step 3: Season with salt and soy; stir gently; finish with ginger.
Nutrition
Per serving, estimated
Low salt · 0.9 g per serving (low <1 g; moderate 1–1.8 g; high >1.8 g) · Salt guide
Where the energy comes from
Protein and carbohydrate × 4 kcal/g, fat × 9 kcal/g
Estimated from IFCT 2017 / USDA composition tables; not for clinical use.
Appears in
Related recipes & Indian cousins
Tofu, Tempeh & Legumes
Baked Agedashi-style Tofu in Ginger Broth
Inspired by Agedashi dōfu
- Dairy-free
- Vegan
- Gluten-free with tamari
- Vata
- Pitta
- Kapha
Tofu, Tempeh & Legumes
Sesame Tofu (Goma-dōfu)
Inspired by Kōya-san temple goma-dōfu
- Dairy-free
- Vegan
- Gluten-free with tamari
- Vata
- Pitta
- Kapha
Tofu, Tempeh & Legumes
Indonesian Tempeh in Sweet Soy Glaze (Tempe Bacem, Gentle)
Inspired by Tempe bacem / kecap
- Dairy-free
- Vegan
- Gluten-free with tamari
- Vata
- Pitta
- Kapha
Tofu, Tempeh & Legumes
Cooked Mung Bean Sprouts with Sesame (Sukju Namul)
Inspired by Sukju namul
- Dairy-free
- Vegan
- Gluten-free
- Vata
- Pitta
- Kapha
Variations & further ideas
More from Tofu, Tempeh & Legumes
Tofu, Tempeh & Legumes
Baked Agedashi-style Tofu in Ginger Broth
Inspired by Agedashi dōfu
- Dairy-free
- Vegan
- Gluten-free with tamari
- Vata
- Pitta
- Kapha
Tofu, Tempeh & Legumes
Sesame Tofu (Goma-dōfu)
Inspired by Kōya-san temple goma-dōfu
- Dairy-free
- Vegan
- Gluten-free with tamari
- Vata
- Pitta
- Kapha
Tofu, Tempeh & Legumes
Indonesian Tempeh in Sweet Soy Glaze (Tempe Bacem, Gentle)
Inspired by Tempe bacem / kecap
- Dairy-free
- Vegan
- Gluten-free with tamari
- Vata
- Pitta
- Kapha
Tofu, Tempeh & Legumes
Cooked Mung Bean Sprouts with Sesame (Sukju Namul)
Inspired by Sukju namul
- Dairy-free
- Vegan
- Gluten-free
- Vata
- Pitta
- Kapha
Also good this season
Breakfasts & Porridges
Stewed Apple & Cinnamon Steel-Cut Oats
Inspired by Scottish porridge
- Gluten-free
- Soy-free
- Vata
- Pitta
- Kapha
Breakfasts & Porridges
Buckwheat–Spelt Pancakes with Warm Berry Compote
Inspired by American breakfast pancakes
- Vegan if oil replaces ghee
- Soy-free
- Vata
- Pitta
- Kapha
Breakfasts & Porridges
Sweet-Potato & Ginger Breakfast Hash with Ricotta
Inspired by Diner breakfast hash
- Gluten-free
- Nut-free
- Soy-free
- Vata
- Pitta
- Kapha
Breakfasts & Porridges
Millet Breakfast Polenta with Ghee & Maple
Inspired by Breakfast polenta
- Gluten-free
- Nut-free
- Soy-free
- Vata
- Pitta
- Kapha