{"id":69246,"date":"2020-09-20T20:29:20","date_gmt":"2020-09-20T18:29:20","guid":{"rendered":"https:\/\/1mal1japan.de\/rezepte\/kabocha-no-nimono-zucca-cotta-alla-giapponese\/"},"modified":"2026-08-14T14:57:21","modified_gmt":"2026-08-14T12:57:21","slug":"kabocha-no-nimono-zucca-cotta-alla-giapponese","status":"publish","type":"rezept","link":"https:\/\/1mal1japan.de\/it\/rezepte\/kabocha-no-nimono-zucca-cotta-alla-giapponese\/","title":{"rendered":"Kabocha no Nimono \u2013 zucca cotta alla giapponese"},"content":{"rendered":"\n<div class=\"wp-block-columns are-vertically-aligned-center is-layout-flex wp-container-core-columns-is-layout-7387b849 wp-block-columns-is-layout-flex\">\n<div class=\"wp-block-column is-vertically-aligned-center is-layout-flow wp-block-column-is-layout-flow\" style=\"flex-basis:20%\">\n<div class=\"wp-block-buttons is-horizontal is-content-justification-left is-layout-flex wp-container-core-buttons-is-layout-7b1574cb wp-block-buttons-is-layout-flex\">\n<div class=\"wp-block-button is-style-fill\"><a class=\"wp-block-button__link has-background has-custom-font-size wp-element-button\" href=\"#ricetta\" style=\"background-color:#ff3333;font-size:14px\">alla ricetta \u2193<\/a><\/div>\n<\/div>\n<\/div>\n\n\n\n<div class=\"wp-block-column is-vertically-aligned-center is-layout-flow wp-container-core-column-is-layout-b3df97a0 wp-block-column-is-layout-flow\" style=\"padding-top:0;padding-right:0;padding-bottom:0;padding-left:0\">\n<div class=\"wp-block-columns are-vertically-aligned-center is-not-stacked-on-mobile is-layout-flex wp-container-core-columns-is-layout-8e64cf30 wp-block-columns-is-layout-flex\" style=\"margin-top:0;margin-bottom:0;padding-top:0;padding-right:0;padding-bottom:0;padding-left:0\">\n<div class=\"wp-block-column is-vertically-aligned-center is-layout-flow wp-container-core-column-is-layout-b3df97a0 wp-block-column-is-layout-flow\" style=\"padding-top:0;padding-right:0;padding-bottom:0;padding-left:0;flex-basis:15%\">\n<p class=\"has-text-align-right wp-block-paragraph\" style=\"padding-top:0px;padding-right:0px;padding-bottom:0px;padding-left:0px;font-size:16px\">Lingua:<\/p>\n<\/div>\n\n\n\n<div class=\"wp-block-column is-vertically-aligned-center is-layout-flow wp-container-core-column-is-layout-ec24cd4e wp-block-column-is-layout-flow\" style=\"padding-top:0;padding-right:10px;padding-bottom:0;padding-left:10px\"><style>html[dir=rtl] .wpml-language-switcher-block .wpml-ls-dropdown ul li.wp-block-navigation-submenu .wp-block-navigation-submenu__toggle img{margin-left:12px}html[dir=rtl] .wpml-language-switcher-block .wpml-ls-dropdown ul li.wp-block-navigation-submenu ul.isHorizontal li{text-align:right}html[dir=rtl] .wpml-language-switcher-block .wpml-ls-dropdown ul li.wp-block-navigation-submenu ul.isHorizontal li a img{margin-left:12px}.wpml-language-switcher-block{display:flex;box-sizing:border-box;width:100% 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class=\"wpml-language-switcher-block is-layout-flex is-responsive has-child-selected wp-block-navigation\" style=\"margin-top:5px;margin-bottom:5px\"><div class=\"wp-block wp-block-navigation-item has-link has-child wp-block-navigation-submenu\"><div id=\"\" class=\"\"><ul class=\"horizontal-list  hasSpacing isHorizontal\" style=\"--language-spacing:5px;flex-wrap:wrap\" aria-label=\"Verf&uuml;gbare Sprachen\" data-is-drop-zone=\"true\"><li class=\"wp-block-navigation-item \" data-wpml=\"language-item\" style=\"padding-top:5px;padding-bottom:5px;padding-left:5px;padding-right:5px\"><div><a class=\"wp-block-navigation-item__content\" style=\"--font-size:16px;--letter-spacing:0px;--text-transform:capitalize\" data-wpml=\"link\" href=\"https:\/\/1mal1japan.de\/\" aria-label=\"Passa a Deutsch\"><img decoding=\"async\" alt=\"wpml-ls-flag\" class=\"wpml-ls-flag\" src=\"https:\/\/1mal1japan.de\/wp-content\/plugins\/sitepress-multilingual-cms\/res\/flags\/de.svg\" 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style=\"padding-top:5px;padding-bottom:5px;padding-left:5px;padding-right:5px;background-color:var(--ast-global-color-4)\"><div aria-current=\"page\"><img decoding=\"async\" alt=\"wpml-ls-flag\" class=\"wpml-ls-flag\" src=\"https:\/\/1mal1japan.de\/wp-content\/plugins\/sitepress-multilingual-cms\/res\/flags\/it.svg\" style=\"margin-right:0px;width:25px;height:25px;border-radius:0%;object-fit:unset\" size=\"24\" data-wpml=\"flag-url\" width=\"25\" height=\"25\"><\/div><\/li><\/ul><\/div><\/div><\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n\n<div style=\"height:20px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n<p class=\"wp-block-paragraph\">Per questa <strong>ricetta classica giapponese Kabocha no Nimono<\/strong>, la <strong>zucca Hokkaido fresca viene cotta in un brodo dashi saporito insieme a salsa di soia, sake e mirin. <\/strong>\u00c8 un <strong>ottimo contorno salutare che porta con s\u00e9 i sapori autunnali ed \u00e8 ricco di importanti sostanze nutritive!<\/strong><\/p>\n\n<!--more-->\n\n<figure class=\"wp-block-image aligncenter size-full\"><picture><source srcset=\"https:\/\/1mal1japan.de\/wp-content\/uploads\/2020\/09\/Kabocha-no-nimono-Rezeptbild.webp 800w,https:\/\/1mal1japan.de\/wp-content\/uploads\/2020\/09\/Kabocha-no-nimono-Rezeptbild-200x300.webp 200w,https:\/\/1mal1japan.de\/wp-content\/uploads\/2020\/09\/Kabocha-no-nimono-Rezeptbild-683x1024.webp 683w,https:\/\/1mal1japan.de\/wp-content\/uploads\/2020\/09\/Kabocha-no-nimono-Rezeptbild-768x1152.webp 768w\" sizes=\"(max-width: 800px) 100vw, 800px\" type=\"image\/webp\"><img decoding=\"async\" width=\"800\" height=\"1200\" src=\"https:\/\/1mal1japan.de\/wp-content\/uploads\/2020\/09\/Kabocha-no-nimono-Rezeptbild.jpg\" alt=\"Immagine della ricetta del Kabocha no nimono\" class=\"wp-image-10082 sp-no-webp\" srcset=\"https:\/\/1mal1japan.de\/wp-content\/uploads\/2020\/09\/Kabocha-no-nimono-Rezeptbild.jpg 800w, https:\/\/1mal1japan.de\/wp-content\/uploads\/2020\/09\/Kabocha-no-nimono-Rezeptbild-200x300.jpg 200w, https:\/\/1mal1japan.de\/wp-content\/uploads\/2020\/09\/Kabocha-no-nimono-Rezeptbild-683x1024.jpg 683w, https:\/\/1mal1japan.de\/wp-content\/uploads\/2020\/09\/Kabocha-no-nimono-Rezeptbild-768x1152.jpg 768w\" sizes=\"(max-width: 800px) 100vw, 800px\"><\/picture><\/figure>\n\n<p class=\"wp-block-paragraph\">La zucca cotta (in giapponese: Kabocha) \u00e8 <strong>uno dei piatti nimono (cio\u00e8 piatti cotti) pi\u00f9 aromatici e popolari in Giappone.<\/strong> In Giappone questo contorno si trova ovunque: fa parte dei bento box farciti, venduti ad esempio nelle stazioni ferroviarie \u2013 ma la zucca cotta viene servita anche a pranzo o a colazione come contorno sostanzioso.<\/p>\n\n<p class=\"wp-block-paragraph\"><strong>Il segreto di questa ricetta sta nei quattro ingredienti base del brodo utilizzato per cuocere la zucca: <\/strong><a href=\"https:\/\/1mal1japan.de\/zutaten-und-grundlagen\/sojasauce\/\">salsa di soia<\/a>, <a href=\"https:\/\/1mal1japan.de\/zutaten-und-grundlagen\/mirin\/\">mirin<\/a>, <a href=\"https:\/\/1mal1japan.de\/japanische-kueche\/nihonshu-in-7-punkten-zum-sake-profi\/\">sake <\/a>e <a href=\"https:\/\/1mal1japan.de\/zutaten-und-grundlagen\/dashi\/\">brodo dashi<\/a>!<\/p>\n\n<p class=\"wp-block-paragraph\"><strong>La salsa di soia <\/strong>(nota anche come <strong>shoyu<\/strong>) \u00e8 uno dei pilastri fondamentali e degli ingredienti base della cucina giapponese, nonch\u00e9 il prodotto <strong>a base di soia<\/strong> pi\u00f9 consumato al mondo! La salsa di soia <a href=\"https:\/\/1mal1japan.de\/produkt\/sojasauce\/\"><u>(im Shop ansehen)<\/u><\/a> viene prodotta tradizionalmente tramite fermentazione utilizzando, oltre ai semi di soia, anche grano e sale. Grazie al suo ricco aroma umami, \u00e8 ideale per <strong>condire e insaporire <\/strong>i pi\u00f9 svariati piatti giapponesi \u2013 come zuppe di noodle, brodi, marinate e, naturalmente, il sushi \u2013 un vero e proprio jolly.<\/p>\n\n<p class=\"wp-block-paragraph\"><strong>Il mirin<\/strong>, invece, \u00e8 un <strong>vino di riso dolce<\/strong> ampiamente utilizzato nella cucina giapponese. Questa <strong>salsa dolce, <\/strong> ottenuta dalla fermentazione del riso, si armonizza con tutti gli altri ingredienti immaginabili e intensifica il sapore di molti piatti giapponesi: il mirin <a href=\"https:\/\/1mal1japan.de\/produkt\/hon-mirin\/\"><u>(im Shop ansehen)<\/u><\/a> conferisce a salse, condimenti e marinate una deliziosa dolcezza e garantisce una morbidezza aromatica ed equilibrata.<\/p>\n\n<p class=\"wp-block-paragraph\"><strong>Il sake (detto anche nihonshu) <\/strong>\u00e8 una <strong>bevanda alcolica e un ingrediente culinario giapponese<\/strong>, prodotto con riso e acqua. Sebbene il sake venga definito \u00abvino di riso\u00bb, non viene prodotto tramite fermentazione, bens\u00ec tramite fermentazione (come nel caso della birra). Nel caso del sake <a href=\"https:\/\/1mal1japan.de\/produkt\/junmai-sake-nihonshu\/\"><u>(im Shop ansehen)<\/u><\/a>, l\u2019amido del riso viene trasformato in zucchero e quest\u2019ultimo, a sua volta, viene convertito in alcol dal lievito.<\/p>\n\n<p class=\"wp-block-paragraph\">E, per finire: <strong>il brodo dashi<\/strong> \u00e8 uno degli ingredienti fondamentali della cucina giapponese. Questo brodo, preparato <strong>con fiocchi di bonito <\/strong>(noti anche come katsuobushi)<strong>, kombu<\/strong> (alghe) e acqua, esalta il sapore e l\u2019aroma di ogni piatto giapponese, intensificandone il gusto naturale degli ingredienti. <strong>Il brodo dashi, pronto in pochi minuti, viene utilizzato principalmente come ingrediente di base<\/strong> per zuppe e stufati. Ma si abbina molto bene anche alle salse e ai piatti saltati in padella! La <strong>ricetta e i migliori ingredienti<\/strong> per preparare in casa il brodo dashi li trovi qui:<\/p>\n\n\t\t\t<div class=\"wp-block-uagb-post-grid uagb-post-grid  uagb-post__image-position-top uagb-post__image-enabled uagb-block-0cb7786a     uagb-post__items uagb-post__columns-1 is-grid uagb-post__columns-tablet-2 uagb-post__columns-mobile-1 uagb-post__equal-height\" data-total=\"0\" style=\"\">\n\n\t\t\t\t\t\t\t\t\t<p class=\"uagb-post__no-posts\">\n\t\t\t\t\t\tNo post found!\t\t\t\t\t<\/p>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\n<p class=\"wp-block-paragraph\">In genere, il brodo dashi viene preparato con katsuobushi (chiamati anche fiocchi di bonito), kombu (alghe secche) e acqua. Tuttavia, molti giapponesi \u2013 soprattutto quando si vuole cucinare in fretta \u2013 ricorrono al <strong>Dashi No Moto<\/strong>, ovvero un brodo Dashi istantaneo gi\u00e0 pronto <a href=\"https:\/\/1mal1japan.de\/produkt\/dashi-no-moto\/\"><u>(im Shop ansehen)<\/u><\/a>.<\/p>\n\n<p class=\"wp-block-paragraph\"><strong>Con questi ingredienti di base sarai perfettamente attrezzato per la cucina giapponese e in particolare per questa ricetta della zucca cotta.<\/strong> <strong>E ora ti auguro buon divertimento e buona fortuna nella preparazione del delizioso Kabocha no Nimono!<\/strong><\/p>\n\n<a name=\"rezept\"><\/a>\n\n<div class=\"wp-block-columns custom-container is-layout-flex wp-container-core-columns-is-layout-7387b849 wp-block-columns-is-layout-flex\">\n<div class=\"wp-block-column is-layout-flow wp-block-column-is-layout-flow\" style=\"flex-basis:100%\">\n<div class=\"wp-block-columns wp-block-uagb-columns uagb-columns__wrap uagb-columns__background-none uagb-columns__stack-mobile uagb-columns__valign-bottom uagb-columns__gap-10 align uagb-columns__reverse-mobile uagb-block-195f822d uagb-columns__columns-2 uagb-columns__max_width-theme is-layout-flex wp-container-core-columns-is-layout-7387b849 wp-block-columns-is-layout-flex\">\n<div class=\"wp-block-column wp-block-uagb-column uagb-column__wrap uagb-column__background-undefined uagb-block-888ac2df is-layout-flow wp-block-column-is-layout-flow\">\n<figure class=\"wp-block-image aligncenter size-full\"><picture><source srcset=\"https:\/\/1mal1japan.de\/wp-content\/uploads\/2020\/09\/Kabocha-no-nimono-Rezeptbild.webp 800w,https:\/\/1mal1japan.de\/wp-content\/uploads\/2020\/09\/Kabocha-no-nimono-Rezeptbild-200x300.webp 200w,https:\/\/1mal1japan.de\/wp-content\/uploads\/2020\/09\/Kabocha-no-nimono-Rezeptbild-683x1024.webp 683w,https:\/\/1mal1japan.de\/wp-content\/uploads\/2020\/09\/Kabocha-no-nimono-Rezeptbild-768x1152.webp 768w\" sizes=\"(max-width: 800px) 100vw, 800px\" type=\"image\/webp\"><img decoding=\"async\" width=\"800\" height=\"1200\" src=\"https:\/\/1mal1japan.de\/wp-content\/uploads\/2020\/09\/Kabocha-no-nimono-Rezeptbild.jpg\" alt=\"Immagine della ricetta del Kabocha no nimono\" class=\"wp-image-10082 sp-no-webp\" srcset=\"https:\/\/1mal1japan.de\/wp-content\/uploads\/2020\/09\/Kabocha-no-nimono-Rezeptbild.jpg 800w, https:\/\/1mal1japan.de\/wp-content\/uploads\/2020\/09\/Kabocha-no-nimono-Rezeptbild-200x300.jpg 200w, https:\/\/1mal1japan.de\/wp-content\/uploads\/2020\/09\/Kabocha-no-nimono-Rezeptbild-683x1024.jpg 683w, https:\/\/1mal1japan.de\/wp-content\/uploads\/2020\/09\/Kabocha-no-nimono-Rezeptbild-768x1152.jpg 768w\" sizes=\"(max-width: 800px) 100vw, 800px\"><\/picture><\/figure>\n<\/div>\n\n\n\n<div class=\"wp-block-column wp-block-uagb-column uagb-column__wrap uagb-column__background-undefined uagb-block-5d531e6c is-layout-flow wp-block-column-is-layout-flow\">\n<h2 class=\"wp-block-heading\" id=\"h-kabocha-no-nimono\">Kabocha no Nimono<\/h2>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>per 2 porzioni | 20 minuti | 201 kcal<\/strong><\/p>\n\n\n\n<a class=\"rezeptbutton rezeptbutton1 matomo_download\" href=\"http:\/\/1mal1japan.de\/Rezeptdruck\/Rezept_Kabocha-no-Nimono-(gekochter-K\u00fcrbis)_Druckansicht.pdf \" target=\"_blank\" rel=\"noopener noreferrer\">\ud83d\udda8\ufe0f Stampa PDF<\/a>\r\n <a class=\"rezeptbutton rezeptbutton2\" href=\"https:\/\/www.pinterest.com\/pin\/create\/bookmarklet\/? url=https:\/\/1mal1japan.de\/rezepte\/kabocha-no-nimono\/&#038;media=https:\/\/1mal1japan.de\/wp-content\/uploads\/2020\/09\/Kabocha-no-nimono-Titelbild.jpg&#038;description=Kabocha+no+Nimono+\u2013+zucca+cotta+alla+giapponese&#038;is_video=false\" target=\"_blank\" rel=\"noopener noreferrer\">\ud83d\udccc Aggiungi ai preferiti<\/a>\n\n\n\n<div style=\"height:20px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n\n\n<p class=\"has-normal-font-size wp-block-paragraph\">Per questa classica ricetta giapponese, il Kabocha no Nimono, la zucca di Hokkaido viene cotta in un brodo dashi saporito insieme a salsa di soia, sake e mirin. \u00c8 un contorno sano e delizioso, ricco di sapori autunnali e di importanti sostanze nutritive!<\/p>\n<\/div>\n<\/div>\n\n\n\n<hr class=\"wp-block-separator has-text-color has-css-opacity has-background is-style-wide\" style=\"background-color:#eaeaea;color:#eaeaea\"\/>\n\n\n\n<h3 class=\"wp-block-heading\" id=\"h-zutaten-2-portionen\">Ingredienti (2 porzioni)<\/h3>\n\n\n\n<p class=\"has-text-align-left has-normal-font-size wp-block-paragraph\"><strong>500 g<\/strong> di zucca Hokkaido<br\/><strong>300 ml <\/strong>di brodo dashi (fatto in casa<strong><a href=\"https:\/\/1mal1japan.de\/it\/ricette\/vegane-dashi-bruehe\/\" data-type=\"rezept\" data-id=\"7586\"> (vedi ricetta)<\/a><\/strong> oppure 300 ml di acqua + 1 bustina di dashi istantaneo <a href=\"https:\/\/1mal1japan.de\/produkt\/dashi-no-moto\/\"><u>(im Shop ansehen)<\/u><\/a>)<br\/><strong>1 cucchiaio <\/strong>di sake <a href=\"https:\/\/1mal1japan.de\/produkt\/junmai-sake-nihonshu\/\"><u>(im Shop ansehen)<\/u><\/a><br\/><strong>1 cucchiaio <\/strong>mirin <a href=\"https:\/\/1mal1japan.de\/produkt\/hon-mirin\/\"><u>(im Shop ansehen)<\/u><\/a><br\/><strong>1 cucchiaio <\/strong>salsa di soia <a href=\"https:\/\/1mal1japan.de\/produkt\/sojasauce\/\"><u>(im Shop ansehen)<\/u><\/a><br\/><strong>1 cucchiaio<\/strong> zucchero<\/p>\n\n\n\n<p class=\"has-text-align-left has-normal-font-size wp-block-paragraph\">(facoltativo) <strong>1 mazzetto <\/strong>Nira (erba cipollina all&#8217;aglio, o erba cipollina normale)<\/p>\n\n\n\n<hr class=\"wp-block-separator has-text-color has-css-opacity has-background is-style-wide\" style=\"background-color:#eaeaea;color:#eaeaea\"\/>\n\n\n\n<h3 class=\"wp-block-heading\" id=\"h-zubereitung-20-minuten\">Preparazione (20 minuti)<\/h3>\n\n\n\n<div class=\"wp-block-columns wp-block-uagb-columns uagb-columns__wrap uagb-columns__stack-mobile uagb-columns__valign-top uagb-columns__gap-10 align uagb-columns__reverse-mobile uagb-block-e6b6da19 uagb-columns__columns-2 uagb-columns__max_width-theme is-layout-flex wp-container-core-columns-is-layout-7387b849 wp-block-columns-is-layout-flex\">\n<div class=\"wp-block-column wp-block-uagb-column uagb-column__wrap uagb-column__background-undefined uagb-block-511d3174 is-layout-flow wp-block-column-is-layout-flow\">\n<figure class=\"wp-block-image aligncenter size-full\"><picture><source srcset=\"https:\/\/1mal1japan.de\/wp-content\/uploads\/2020\/09\/Kabocha-no-nimono-Zutaten.webp 1500w,https:\/\/1mal1japan.de\/wp-content\/uploads\/2020\/09\/Kabocha-no-nimono-Zutaten-300x300.webp 300w,https:\/\/1mal1japan.de\/wp-content\/uploads\/2020\/09\/Kabocha-no-nimono-Zutaten-1024x1024.webp 1024w,https:\/\/1mal1japan.de\/wp-content\/uploads\/2020\/09\/Kabocha-no-nimono-Zutaten-150x150.webp 150w,https:\/\/1mal1japan.de\/wp-content\/uploads\/2020\/09\/Kabocha-no-nimono-Zutaten-768x768.webp 768w\" sizes=\"(max-width: 1500px) 100vw, 1500px\" type=\"image\/webp\"><img decoding=\"async\" width=\"1500\" height=\"1500\" src=\"https:\/\/1mal1japan.de\/wp-content\/uploads\/2020\/09\/Kabocha-no-nimono-Zutaten.jpg\" alt=\"Ingredienti per il Kabocha-no-nimono\" class=\"wp-image-10081 sp-no-webp\" srcset=\"https:\/\/1mal1japan.de\/wp-content\/uploads\/2020\/09\/Kabocha-no-nimono-Zutaten.jpg 1500w, https:\/\/1mal1japan.de\/wp-content\/uploads\/2020\/09\/Kabocha-no-nimono-Zutaten-300x300.jpg 300w, https:\/\/1mal1japan.de\/wp-content\/uploads\/2020\/09\/Kabocha-no-nimono-Zutaten-1024x1024.jpg 1024w, https:\/\/1mal1japan.de\/wp-content\/uploads\/2020\/09\/Kabocha-no-nimono-Zutaten-150x150.jpg 150w, https:\/\/1mal1japan.de\/wp-content\/uploads\/2020\/09\/Kabocha-no-nimono-Zutaten-768x768.jpg 768w\" sizes=\"(max-width: 1500px) 100vw, 1500px\"><\/picture><\/figure>\n<\/div>\n\n\n\n<div class=\"wp-block-column wp-block-uagb-column uagb-column__wrap uagb-column__background-undefined uagb-block-d4895722 is-layout-flow wp-block-column-is-layout-flow\">\n<p class=\"has-text-align-left has-background wp-block-paragraph\" style=\"background-color:#eaeaea;font-size:18px\"><strong>Passaggio 1<\/strong><\/p>\n\n\n\n<p class=\"has-normal-font-size wp-block-paragraph\"><strong>Preparare gli ingredienti <\/strong>per la zucca Hokkaido bollita e (se si desidera utilizzare un brodo dashi fatto in casa) il <a href=\"https:\/\/1mal1japan.de\/it\/ricette\/vegane-dashi-bruehe\/\" data-type=\"ricetta\" data-id=\"7586\">brodo Dashi<\/a>.<br\/>Se lo desideri, lava il <strong>Nira <\/strong>(aglio-erba cipollina) o la normale erba cipollina sotto l&#8217;acqua corrente, scolali e tagliali ad anelli sottili (preferibilmente tagliando il bulbo a met\u00e0 con un coltello grande, unendo le due met\u00e0 e tagliandole ad anelli sottili).<\/p>\n<\/div>\n<\/div>\n\n\n\n<hr class=\"wp-block-separator has-text-color has-css-opacity has-background is-style-default\" style=\"background-color:#eaeaea;color:#eaeaea\"\/>\n\n\n\n<div class=\"wp-block-columns wp-block-uagb-columns uagb-columns__wrap uagb-columns__stack-mobile uagb-columns__valign-top uagb-columns__gap-10 align uagb-columns__reverse-mobile uagb-block-e87ce0cd uagb-columns__columns-2 uagb-columns__max_width-theme is-layout-flex wp-container-core-columns-is-layout-7387b849 wp-block-columns-is-layout-flex\">\n<div class=\"wp-block-column wp-block-uagb-column uagb-column__wrap uagb-column__background-undefined uagb-block-cad9ea27 is-layout-flow wp-block-column-is-layout-flow\">\n<figure class=\"wp-block-image size-full\"><picture><source srcset=\"https:\/\/1mal1japan.de\/wp-content\/uploads\/2020\/09\/Kabocha-no-nimono-Schritt-2-Kuerbis-halbieren.webp 800w,https:\/\/1mal1japan.de\/wp-content\/uploads\/2020\/09\/Kabocha-no-nimono-Schritt-2-Kuerbis-halbieren-99x300.webp 99w,https:\/\/1mal1japan.de\/wp-content\/uploads\/2020\/09\/Kabocha-no-nimono-Schritt-2-Kuerbis-halbieren-339x1024.webp 339w,https:\/\/1mal1japan.de\/wp-content\/uploads\/2020\/09\/Kabocha-no-nimono-Schritt-2-Kuerbis-halbieren-768x2317.webp 768w,https:\/\/1mal1japan.de\/wp-content\/uploads\/2020\/09\/Kabocha-no-nimono-Schritt-2-Kuerbis-halbieren-509x1536.webp 509w,https:\/\/1mal1japan.de\/wp-content\/uploads\/2020\/09\/Kabocha-no-nimono-Schritt-2-Kuerbis-halbieren-679x2048.webp 679w\" sizes=\"(max-width: 800px) 100vw, 800px\" type=\"image\/webp\"><img decoding=\"async\" width=\"800\" height=\"2414\" src=\"https:\/\/1mal1japan.de\/wp-content\/uploads\/2020\/09\/Kabocha-no-nimono-Schritt-2-Kuerbis-halbieren.jpg\" alt=\"Kabocha no nimono Passaggio 2 Tagliare la zucca a met\u00e0\" class=\"wp-image-10083 sp-no-webp\" srcset=\"https:\/\/1mal1japan.de\/wp-content\/uploads\/2020\/09\/Kabocha-no-nimono-Schritt-2-Kuerbis-halbieren.jpg 800w, https:\/\/1mal1japan.de\/wp-content\/uploads\/2020\/09\/Kabocha-no-nimono-Schritt-2-Kuerbis-halbieren-99x300.jpg 99w, https:\/\/1mal1japan.de\/wp-content\/uploads\/2020\/09\/Kabocha-no-nimono-Schritt-2-Kuerbis-halbieren-339x1024.jpg 339w, https:\/\/1mal1japan.de\/wp-content\/uploads\/2020\/09\/Kabocha-no-nimono-Schritt-2-Kuerbis-halbieren-768x2317.jpg 768w, https:\/\/1mal1japan.de\/wp-content\/uploads\/2020\/09\/Kabocha-no-nimono-Schritt-2-Kuerbis-halbieren-509x1536.jpg 509w, https:\/\/1mal1japan.de\/wp-content\/uploads\/2020\/09\/Kabocha-no-nimono-Schritt-2-Kuerbis-halbieren-679x2048.jpg 679w\" sizes=\"(max-width: 800px) 100vw, 800px\"><\/picture><\/figure>\n<\/div>\n\n\n\n<div class=\"wp-block-column wp-block-uagb-column uagb-column__wrap uagb-column__background-undefined uagb-block-b2ceb8e8 is-layout-flow wp-block-column-is-layout-flow\">\n<p class=\"has-text-align-left has-background wp-block-paragraph\" style=\"background-color:#eaeaea;font-size:18px\"><strong>Passaggio 2<\/strong><\/p>\n\n\n\n<p class=\"has-normal-font-size wp-block-paragraph\">Per prima cosa, lavare la <strong>zucca <\/strong>sotto l\u2019acqua corrente e rimuovere il picciolo con un coltello grande e affilato. Successivamente, tagliare la zucca a met\u00e0.<\/p>\n<\/div>\n<\/div>\n\n\n\n<hr class=\"wp-block-separator has-text-color has-css-opacity has-background\" style=\"background-color:#eaeaea;color:#eaeaea\"\/>\n\n\n\n<div class=\"wp-block-columns wp-block-uagb-columns uagb-columns__wrap uagb-columns__stack-mobile uagb-columns__valign-top uagb-columns__gap-10 align uagb-columns__reverse-mobile uagb-block-7e029e88 uagb-columns__columns-2 uagb-columns__max_width-theme is-layout-flex wp-container-core-columns-is-layout-7387b849 wp-block-columns-is-layout-flex\">\n<div class=\"wp-block-column wp-block-uagb-column uagb-column__wrap uagb-column__background-undefined uagb-block-ec13ab4d is-layout-flow wp-block-column-is-layout-flow\">\n<figure class=\"wp-block-image size-full\"><picture><source srcset=\"https:\/\/1mal1japan.de\/wp-content\/uploads\/2020\/09\/Kabocha-no-nimono-Schritt-3-Kuerbiskerne-entfernen.webp 800w,https:\/\/1mal1japan.de\/wp-content\/uploads\/2020\/09\/Kabocha-no-nimono-Schritt-3-Kuerbiskerne-entfernen-300x300.webp 300w,https:\/\/1mal1japan.de\/wp-content\/uploads\/2020\/09\/Kabocha-no-nimono-Schritt-3-Kuerbiskerne-entfernen-150x150.webp 150w,https:\/\/1mal1japan.de\/wp-content\/uploads\/2020\/09\/Kabocha-no-nimono-Schritt-3-Kuerbiskerne-entfernen-768x768.webp 768w\" sizes=\"(max-width: 800px) 100vw, 800px\" type=\"image\/webp\"><img decoding=\"async\" width=\"800\" height=\"800\" src=\"https:\/\/1mal1japan.de\/wp-content\/uploads\/2020\/09\/Kabocha-no-nimono-Schritt-3-Kuerbiskerne-entfernen.jpg\" alt=\"Kabocha no nimono - Passaggio 3: rimuovere i semi di zucca\" class=\"wp-image-10084 sp-no-webp\" srcset=\"https:\/\/1mal1japan.de\/wp-content\/uploads\/2020\/09\/Kabocha-no-nimono-Schritt-3-Kuerbiskerne-entfernen.jpg 800w, https:\/\/1mal1japan.de\/wp-content\/uploads\/2020\/09\/Kabocha-no-nimono-Schritt-3-Kuerbiskerne-entfernen-300x300.jpg 300w, https:\/\/1mal1japan.de\/wp-content\/uploads\/2020\/09\/Kabocha-no-nimono-Schritt-3-Kuerbiskerne-entfernen-150x150.jpg 150w, https:\/\/1mal1japan.de\/wp-content\/uploads\/2020\/09\/Kabocha-no-nimono-Schritt-3-Kuerbiskerne-entfernen-768x768.jpg 768w\" sizes=\"(max-width: 800px) 100vw, 800px\"><\/picture><\/figure>\n<\/div>\n\n\n\n<div class=\"wp-block-column wp-block-uagb-column uagb-column__wrap uagb-column__background-undefined uagb-block-b08e477a is-layout-flow wp-block-column-is-layout-flow\">\n<p class=\"has-text-align-left has-background wp-block-paragraph\" style=\"background-color:#eaeaea;font-size:18px\"><strong>Passaggio 3<\/strong><\/p>\n\n\n\n<p class=\"has-normal-font-size wp-block-paragraph\">Con un cucchiaio, rimuovere i semi di zucca insieme alla polpa fibrosa.<\/p>\n<\/div>\n<\/div>\n\n\n\n<hr class=\"wp-block-separator has-text-color has-css-opacity has-background\" style=\"background-color:#eaeaea;color:#eaeaea\"\/>\n\n\n\n<div class=\"wp-block-columns wp-block-uagb-columns uagb-columns__wrap uagb-columns__stack-mobile uagb-columns__valign-top uagb-columns__gap-10 align uagb-columns__reverse-mobile uagb-block-b3023c39 uagb-columns__columns-2 uagb-columns__max_width-theme is-layout-flex wp-container-core-columns-is-layout-7387b849 wp-block-columns-is-layout-flex\">\n<div class=\"wp-block-column wp-block-uagb-column uagb-column__wrap uagb-column__background-undefined uagb-block-40d4db02 is-layout-flow wp-block-column-is-layout-flow\">\n<figure class=\"wp-block-image size-full\"><picture><source srcset=\"https:\/\/1mal1japan.de\/wp-content\/uploads\/2020\/09\/Kabocha-no-nimono-Schritt-4-Kuerbis-schneiden.webp 800w,https:\/\/1mal1japan.de\/wp-content\/uploads\/2020\/09\/Kabocha-no-nimono-Schritt-4-Kuerbis-schneiden-99x300.webp 99w,https:\/\/1mal1japan.de\/wp-content\/uploads\/2020\/09\/Kabocha-no-nimono-Schritt-4-Kuerbis-schneiden-339x1024.webp 339w,https:\/\/1mal1japan.de\/wp-content\/uploads\/2020\/09\/Kabocha-no-nimono-Schritt-4-Kuerbis-schneiden-768x2317.webp 768w,https:\/\/1mal1japan.de\/wp-content\/uploads\/2020\/09\/Kabocha-no-nimono-Schritt-4-Kuerbis-schneiden-509x1536.webp 509w,https:\/\/1mal1japan.de\/wp-content\/uploads\/2020\/09\/Kabocha-no-nimono-Schritt-4-Kuerbis-schneiden-679x2048.webp 679w\" sizes=\"(max-width: 800px) 100vw, 800px\" type=\"image\/webp\"><img decoding=\"async\" width=\"800\" height=\"2414\" src=\"https:\/\/1mal1japan.de\/wp-content\/uploads\/2020\/09\/Kabocha-no-nimono-Schritt-4-Kuerbis-schneiden.jpg\" alt=\"Kabocha no nimono - Passaggio 4: tagliare la zucca\" class=\"wp-image-10085 sp-no-webp\" srcset=\"https:\/\/1mal1japan.de\/wp-content\/uploads\/2020\/09\/Kabocha-no-nimono-Schritt-4-Kuerbis-schneiden.jpg 800w, https:\/\/1mal1japan.de\/wp-content\/uploads\/2020\/09\/Kabocha-no-nimono-Schritt-4-Kuerbis-schneiden-99x300.jpg 99w, https:\/\/1mal1japan.de\/wp-content\/uploads\/2020\/09\/Kabocha-no-nimono-Schritt-4-Kuerbis-schneiden-339x1024.jpg 339w, https:\/\/1mal1japan.de\/wp-content\/uploads\/2020\/09\/Kabocha-no-nimono-Schritt-4-Kuerbis-schneiden-768x2317.jpg 768w, https:\/\/1mal1japan.de\/wp-content\/uploads\/2020\/09\/Kabocha-no-nimono-Schritt-4-Kuerbis-schneiden-509x1536.jpg 509w, https:\/\/1mal1japan.de\/wp-content\/uploads\/2020\/09\/Kabocha-no-nimono-Schritt-4-Kuerbis-schneiden-679x2048.jpg 679w\" sizes=\"(max-width: 800px) 100vw, 800px\"><\/picture><\/figure>\n<\/div>\n\n\n\n<div class=\"wp-block-column wp-block-uagb-column uagb-column__wrap uagb-column__background-undefined uagb-block-34cf4f03 is-layout-flow wp-block-column-is-layout-flow\">\n<p class=\"has-text-align-left has-background wp-block-paragraph\" style=\"background-color:#eaeaea;font-size:18px\"><strong>Passaggio 4<\/strong><\/p>\n\n\n\n<p class=\"has-normal-font-size wp-block-paragraph\">Tagliare ciascuna met\u00e0 di zucca a spicchi e poi dividere ogni spicchio in circa quattro pezzi (di dimensioni adatte a essere mangiati in un boccone).<\/p>\n<\/div>\n<\/div>\n\n\n\n<hr class=\"wp-block-separator has-text-color has-css-opacity has-background\" style=\"background-color:#eaeaea;color:#eaeaea\"\/>\n\n\n\n<div class=\"wp-block-columns wp-block-uagb-columns uagb-columns__wrap uagb-columns__stack-mobile uagb-columns__valign-top uagb-columns__gap-10 align uagb-columns__reverse-mobile uagb-block-da31f46d uagb-columns__columns-2 uagb-columns__max_width-theme is-layout-flex wp-container-core-columns-is-layout-7387b849 wp-block-columns-is-layout-flex\">\n<div class=\"wp-block-column wp-block-uagb-column uagb-column__wrap uagb-column__background-undefined uagb-block-23a987c2 is-layout-flow wp-block-column-is-layout-flow\">\n<figure class=\"wp-block-image size-full\"><picture><source srcset=\"https:\/\/1mal1japan.de\/wp-content\/uploads\/2020\/09\/Kabocha-no-nimono-Schritt-5-Kuerbis-wuerzen-scaled.webp 636w,https:\/\/1mal1japan.de\/wp-content\/uploads\/2020\/09\/Kabocha-no-nimono-Schritt-5-Kuerbis-wuerzen-768x3092.webp 768w,https:\/\/1mal1japan.de\/wp-content\/uploads\/2020\/09\/Kabocha-no-nimono-Schritt-5-Kuerbis-wuerzen-509x2048.webp 509w\" sizes=\"(max-width: 636px) 100vw, 636px\" type=\"image\/webp\"><img decoding=\"async\" width=\"636\" height=\"2560\" src=\"https:\/\/1mal1japan.de\/wp-content\/uploads\/2020\/09\/Kabocha-no-nimono-Schritt-5-Kuerbis-wuerzen-scaled.jpg\" alt=\"Kabocha no nimono Passaggio 5 Condire la zucca\" class=\"wp-image-10077 sp-no-webp\" srcset=\"https:\/\/1mal1japan.de\/wp-content\/uploads\/2020\/09\/Kabocha-no-nimono-Schritt-5-Kuerbis-wuerzen-scaled.jpg 636w, https:\/\/1mal1japan.de\/wp-content\/uploads\/2020\/09\/Kabocha-no-nimono-Schritt-5-Kuerbis-wuerzen-768x3092.jpg 768w, https:\/\/1mal1japan.de\/wp-content\/uploads\/2020\/09\/Kabocha-no-nimono-Schritt-5-Kuerbis-wuerzen-509x2048.jpg 509w\" sizes=\"(max-width: 636px) 100vw, 636px\"><\/picture><\/figure>\n<\/div>\n\n\n\n<div class=\"wp-block-column wp-block-uagb-column uagb-column__wrap uagb-column__background-undefined uagb-block-c9e6eb5d is-layout-flow wp-block-column-is-layout-flow\">\n<p class=\"has-text-align-left has-background wp-block-paragraph\" style=\"background-color:#eaeaea;font-size:18px\"><strong>Passaggio 5<\/strong><\/p>\n\n\n\n<p class=\"has-normal-font-size wp-block-paragraph\">Versare la zucca tagliata a pezzetti in una pentola di medie dimensioni. Aggiungere inoltre le spezie, ovvero <strong>sake, mirin, salsa di soia e zucchero <\/strong>. Se hai preparato un <strong>brodo dashi <\/strong>fatto in casa, aggiungilo ora; altrimenti versa nella pentola 300 ml di acqua fresca e 1 bustina di dashi in polvere e mescola bene il tutto.<\/p>\n<\/div>\n<\/div>\n\n\n\n<hr class=\"wp-block-separator has-text-color has-css-opacity has-background\" style=\"background-color:#eaeaea;color:#eaeaea\"\/>\n\n\n\n<div class=\"wp-block-columns wp-block-uagb-columns uagb-columns__wrap uagb-columns__stack-mobile uagb-columns__valign-top uagb-columns__gap-10 align uagb-columns__reverse-mobile uagb-block-c2549dda uagb-columns__columns-2 uagb-columns__max_width-theme is-layout-flex wp-container-core-columns-is-layout-7387b849 wp-block-columns-is-layout-flex\">\n<div class=\"wp-block-column wp-block-uagb-column uagb-column__wrap uagb-column__background-undefined uagb-block-63ac4ea3 is-layout-flow wp-block-column-is-layout-flow\">\n<figure class=\"wp-block-image size-full\"><picture><source srcset=\"https:\/\/1mal1japan.de\/wp-content\/uploads\/2020\/09\/Kabocha-no-nimono-Schritt-6-Kuerbis-kochen.webp 800w,https:\/\/1mal1japan.de\/wp-content\/uploads\/2020\/09\/Kabocha-no-nimono-Schritt-6-Kuerbis-kochen-149x300.webp 149w,https:\/\/1mal1japan.de\/wp-content\/uploads\/2020\/09\/Kabocha-no-nimono-Schritt-6-Kuerbis-kochen-510x1024.webp 510w,https:\/\/1mal1japan.de\/wp-content\/uploads\/2020\/09\/Kabocha-no-nimono-Schritt-6-Kuerbis-kochen-768x1543.webp 768w,https:\/\/1mal1japan.de\/wp-content\/uploads\/2020\/09\/Kabocha-no-nimono-Schritt-6-Kuerbis-kochen-765x1536.webp 765w\" sizes=\"(max-width: 800px) 100vw, 800px\" type=\"image\/webp\"><img decoding=\"async\" width=\"800\" height=\"1607\" src=\"https:\/\/1mal1japan.de\/wp-content\/uploads\/2020\/09\/Kabocha-no-nimono-Schritt-6-Kuerbis-kochen.jpg\" alt=\"Kabocha no nimono Passaggio 6: Cottura della zucca\" class=\"wp-image-10078 sp-no-webp\" srcset=\"https:\/\/1mal1japan.de\/wp-content\/uploads\/2020\/09\/Kabocha-no-nimono-Schritt-6-Kuerbis-kochen.jpg 800w, https:\/\/1mal1japan.de\/wp-content\/uploads\/2020\/09\/Kabocha-no-nimono-Schritt-6-Kuerbis-kochen-149x300.jpg 149w, https:\/\/1mal1japan.de\/wp-content\/uploads\/2020\/09\/Kabocha-no-nimono-Schritt-6-Kuerbis-kochen-510x1024.jpg 510w, https:\/\/1mal1japan.de\/wp-content\/uploads\/2020\/09\/Kabocha-no-nimono-Schritt-6-Kuerbis-kochen-768x1543.jpg 768w, https:\/\/1mal1japan.de\/wp-content\/uploads\/2020\/09\/Kabocha-no-nimono-Schritt-6-Kuerbis-kochen-765x1536.jpg 765w\" sizes=\"(max-width: 800px) 100vw, 800px\"><\/picture><\/figure>\n<\/div>\n\n\n\n<div class=\"wp-block-column wp-block-uagb-column uagb-column__wrap uagb-column__background-undefined uagb-block-1609f9c0 is-layout-flow wp-block-column-is-layout-flow\">\n<p class=\"has-text-align-left has-background wp-block-paragraph\" style=\"background-color:#eaeaea;font-size:18px\"><strong>Passaggio 6<\/strong><\/p>\n\n\n\n<p class=\"has-normal-font-size wp-block-paragraph\">Portare tutti gli ingredienti a ebollizione a fuoco massimo. Quindi mescolare ancora una volta delicatamente (la zucca \u00e8 ormai piuttosto delicata e va trattata con cura per evitare che la polpa si sfaldi) e, con il coperchio, <strong>lasciar cuocere a fuoco basso per 10 minuti<\/strong>.<\/p>\n<\/div>\n<\/div>\n\n\n\n<hr class=\"wp-block-separator has-text-color has-css-opacity has-background\" style=\"background-color:#eaeaea;color:#eaeaea\"\/>\n\n\n\n<div class=\"wp-block-columns wp-block-uagb-columns uagb-columns__wrap uagb-columns__stack-mobile uagb-columns__valign-top uagb-columns__gap-10 align uagb-columns__reverse-mobile uagb-block-e5c99fad uagb-columns__columns-2 uagb-columns__max_width-theme is-layout-flex wp-container-core-columns-is-layout-7387b849 wp-block-columns-is-layout-flex\">\n<div class=\"wp-block-column wp-block-uagb-column uagb-column__wrap uagb-column__background-undefined uagb-block-d806e08d is-layout-flow wp-block-column-is-layout-flow\">\n<figure class=\"wp-block-image size-full\"><picture><source srcset=\"https:\/\/1mal1japan.de\/wp-content\/uploads\/2020\/09\/Kabocha-no-nimono-Schritt-7-Fertig.webp 800w,https:\/\/1mal1japan.de\/wp-content\/uploads\/2020\/09\/Kabocha-no-nimono-Schritt-7-Fertig-300x300.webp 300w,https:\/\/1mal1japan.de\/wp-content\/uploads\/2020\/09\/Kabocha-no-nimono-Schritt-7-Fertig-150x150.webp 150w,https:\/\/1mal1japan.de\/wp-content\/uploads\/2020\/09\/Kabocha-no-nimono-Schritt-7-Fertig-768x768.webp 768w\" sizes=\"(max-width: 800px) 100vw, 800px\" type=\"image\/webp\"><img decoding=\"async\" width=\"800\" height=\"800\" src=\"https:\/\/1mal1japan.de\/wp-content\/uploads\/2020\/09\/Kabocha-no-nimono-Schritt-7-Fertig.jpg\" alt=\"Kabocha no nimono Passaggio 7: Finito\" class=\"wp-image-10079 sp-no-webp\" srcset=\"https:\/\/1mal1japan.de\/wp-content\/uploads\/2020\/09\/Kabocha-no-nimono-Schritt-7-Fertig.jpg 800w, https:\/\/1mal1japan.de\/wp-content\/uploads\/2020\/09\/Kabocha-no-nimono-Schritt-7-Fertig-300x300.jpg 300w, https:\/\/1mal1japan.de\/wp-content\/uploads\/2020\/09\/Kabocha-no-nimono-Schritt-7-Fertig-150x150.jpg 150w, https:\/\/1mal1japan.de\/wp-content\/uploads\/2020\/09\/Kabocha-no-nimono-Schritt-7-Fertig-768x768.jpg 768w\" sizes=\"(max-width: 800px) 100vw, 800px\"><\/picture><\/figure>\n<\/div>\n\n\n\n<div class=\"wp-block-column wp-block-uagb-column uagb-column__wrap uagb-column__background-undefined uagb-block-72fa3fc9 is-layout-flow wp-block-column-is-layout-flow\">\n<p class=\"has-text-align-left has-background wp-block-paragraph\" style=\"background-color:#eaeaea;font-size:18px\"><strong>Passaggio 7<\/strong><\/p>\n\n\n\n<p class=\"has-normal-font-size wp-block-paragraph\">Togliere con cura la zucca cotta dal brodo con una schiumarola, disporla su un piatto e servirla calda con gli anelli di erba cipollina. <strong>Pronto \u2013 Itadakimasu!<\/strong><\/p>\n<\/div>\n<\/div>\n\n\n\n<hr class=\"wp-block-separator has-text-color has-css-opacity has-background is-style-wide\" style=\"background-color:#eaeaea;color:#eaeaea\"\/>\n\n\n\n<figure class=\"wp-block-image aligncenter size-full\"><picture><source srcset=\"https:\/\/1mal1japan.de\/wp-content\/uploads\/2020\/09\/Kabocha-no-nimono-Titelbild.webp \"  type=\"image\/webp\"><img decoding=\"async\" width=\"1199\" height=\"800\" src=\"https:\/\/1mal1japan.de\/wp-content\/uploads\/2020\/09\/Kabocha-no-nimono-Titelbild.jpg\" alt=\"Immagine di copertina di Kabocha no nimono\" class=\"wp-image-10080 sp-no-webp\"><\/picture><\/figure>\n<\/div>\n<\/div>\n\n<div style=\"height:20px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n<p class=\"wp-block-paragraph\">Davvero semplice e rustico&#8230;! Spero che ti divertirai a preparare questa ricetta a base di zucca Kabocha bollita, soprattutto in autunno e in inverno. <strong>Questa ricetta \u00e8 anche un\u2019ottima aggiunta a un menu giapponese! Ecco una piccola selezione dei nostri migliori piatti principali che si abbinano bene:<\/strong><\/p>\n\n\t\t\t<div class=\"wp-block-uagb-post-grid uagb-post-grid  uagb-post__image-position-top uagb-post__image-enabled uagb-block-898b5723     uagb-post__items uagb-post__columns-2 is-grid uagb-post__columns-tablet-2 uagb-post__columns-mobile-1 uagb-post__equal-height\" data-total=\"1\" style=\"\">\n\n\t\t\t\t\t\t\t\t\t\t\t\t<article class=\"uagb-post__inner-wrap\">\t\t\t\t\t\t\t\t<div class='uagb-post__image'>\n\t\t\t\t\t\t\t\t\t<a href=\"https:\/\/1mal1japan.de\/it\/rezepte\/asari-no-sakamushi-vongole-al-sake-piccante\/\" target=\"_blank\" rel=\"bookmark noopener noreferrer\" class='uagb-image-ratio-inherit'><picture><source srcset=\"https:\/\/1mal1japan.de\/wp-content\/uploads\/2020\/08\/Asari-no-Sakamushi-Titelbild-1024x683.webp 1024w,https:\/\/1mal1japan.de\/wp-content\/uploads\/2020\/08\/Asari-no-Sakamushi-Titelbild-300x200.webp 300w,https:\/\/1mal1japan.de\/wp-content\/uploads\/2020\/08\/Asari-no-Sakamushi-Titelbild-768x512.webp 768w,https:\/\/1mal1japan.de\/wp-content\/uploads\/2020\/08\/Asari-no-Sakamushi-Titelbild.webp 1200w\" sizes=\"(max-width: 1024px) 100vw, 1024px\" type=\"image\/webp\"><img decoding=\"async\" width=\"1024\" height=\"683\" src=\"https:\/\/1mal1japan.de\/wp-content\/uploads\/2020\/08\/Asari-no-Sakamushi-Titelbild-1024x683.jpg\" class=\"sp-no-webp attachment-large size-large sp-no-webp\" alt=\"Asari no Sakamushi Titelbild\" srcset=\"https:\/\/1mal1japan.de\/wp-content\/uploads\/2020\/08\/Asari-no-Sakamushi-Titelbild-1024x683.jpg 1024w, https:\/\/1mal1japan.de\/wp-content\/uploads\/2020\/08\/Asari-no-Sakamushi-Titelbild-300x200.jpg 300w, https:\/\/1mal1japan.de\/wp-content\/uploads\/2020\/08\/Asari-no-Sakamushi-Titelbild-768x512.jpg 768w, https:\/\/1mal1japan.de\/wp-content\/uploads\/2020\/08\/Asari-no-Sakamushi-Titelbild.jpg 1200w\" sizes=\"(max-width: 1024px) 100vw, 1024px\"><\/picture>\t\t\t\t\t<\/a>\n\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t<h4 class=\"uagb-post__title uagb-post__text\">\n\t\t\t\t<a href=\"https:\/\/1mal1japan.de\/it\/rezepte\/asari-no-sakamushi-vongole-al-sake-piccante\/\" target=\"_blank\" rel=\"bookmark noopener noreferrer\">Asari no Sakamushi \u2013 Vongole al sake piccante<\/a>\n\t\t\t<\/h4>\n\t\t\t\t\t\t<div class='uagb-post__text uagb-post-grid-byline'>\n\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t<div class=\"uagb-post__text uagb-post__cta wp-block-button\">\n\t\t\t\t<a class=\"wp-block-button__link uagb-text-link\" style=\"\" href=\"https:\/\/1mal1japan.de\/it\/rezepte\/asari-no-sakamushi-vongole-al-sake-piccante\/\" target=\"_blank\" rel=\"bookmark noopener noreferrer\">Continua a leggere&#8230;<\/a>\n\t\t\t<\/div>\n\t\t\t\n\t\t\t\t\t\t\t\t\t<\/article>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<article class=\"uagb-post__inner-wrap\">\t\t\t\t\t\t\t\t<div class='uagb-post__image'>\n\t\t\t\t\t\t\t\t\t<a href=\"https:\/\/1mal1japan.de\/it\/rezepte\/salmone-teriyaki-pesce-in-salsa-dolce-salata\/\" target=\"_blank\" rel=\"bookmark noopener noreferrer\" class='uagb-image-ratio-inherit'><picture><source srcset=\"https:\/\/1mal1japan.de\/wp-content\/uploads\/2020\/07\/Teriyaki-Lachs-Titelbild-1024x683.webp 1024w,https:\/\/1mal1japan.de\/wp-content\/uploads\/2020\/07\/Teriyaki-Lachs-Titelbild-300x200.webp 300w,https:\/\/1mal1japan.de\/wp-content\/uploads\/2020\/07\/Teriyaki-Lachs-Titelbild-768x512.webp 768w,https:\/\/1mal1japan.de\/wp-content\/uploads\/2020\/07\/Teriyaki-Lachs-Titelbild.webp 1200w\" sizes=\"(max-width: 1024px) 100vw, 1024px\" type=\"image\/webp\"><img decoding=\"async\" width=\"1024\" height=\"683\" src=\"https:\/\/1mal1japan.de\/wp-content\/uploads\/2020\/07\/Teriyaki-Lachs-Titelbild-1024x683.jpg\" class=\"sp-no-webp attachment-large size-large sp-no-webp\" alt=\"Teriyaki Lachs Titelbild\" srcset=\"https:\/\/1mal1japan.de\/wp-content\/uploads\/2020\/07\/Teriyaki-Lachs-Titelbild-1024x683.jpg 1024w, https:\/\/1mal1japan.de\/wp-content\/uploads\/2020\/07\/Teriyaki-Lachs-Titelbild-300x200.jpg 300w, https:\/\/1mal1japan.de\/wp-content\/uploads\/2020\/07\/Teriyaki-Lachs-Titelbild-768x512.jpg 768w, https:\/\/1mal1japan.de\/wp-content\/uploads\/2020\/07\/Teriyaki-Lachs-Titelbild.jpg 1200w\" sizes=\"(max-width: 1024px) 100vw, 1024px\"><\/picture>\t\t\t\t\t<\/a>\n\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t<h4 class=\"uagb-post__title uagb-post__text\">\n\t\t\t\t<a href=\"https:\/\/1mal1japan.de\/it\/rezepte\/salmone-teriyaki-pesce-in-salsa-dolce-salata\/\" target=\"_blank\" rel=\"bookmark noopener noreferrer\">Salmone teriyaki \u2013 Pesce in salsa dolce-salata<\/a>\n\t\t\t<\/h4>\n\t\t\t\t\t\t<div class='uagb-post__text uagb-post-grid-byline'>\n\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t<div class=\"uagb-post__text uagb-post__cta wp-block-button\">\n\t\t\t\t<a class=\"wp-block-button__link uagb-text-link\" style=\"\" href=\"https:\/\/1mal1japan.de\/it\/rezepte\/salmone-teriyaki-pesce-in-salsa-dolce-salata\/\" target=\"_blank\" rel=\"bookmark noopener noreferrer\">Continua a leggere&#8230;<\/a>\n\t\t\t<\/div>\n\t\t\t\n\t\t\t\t\t\t\t\t\t<\/article>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<article class=\"uagb-post__inner-wrap\">\t\t\t\t\t\t\t\t<div class='uagb-post__image'>\n\t\t\t\t\t\t\t\t\t<a href=\"https:\/\/1mal1japan.de\/it\/rezepte\/mapo-tofu-riso-con-tofu-in-salsa-piccante\/\" target=\"_blank\" rel=\"bookmark noopener noreferrer\" class='uagb-image-ratio-inherit'><picture><source srcset=\"https:\/\/1mal1japan.de\/wp-content\/uploads\/2020\/05\/Mapo-Tofu-Titelbild-1024x683.webp 1024w,https:\/\/1mal1japan.de\/wp-content\/uploads\/2020\/05\/Mapo-Tofu-Titelbild-300x200.webp 300w,https:\/\/1mal1japan.de\/wp-content\/uploads\/2020\/05\/Mapo-Tofu-Titelbild-768x512.webp 768w,https:\/\/1mal1japan.de\/wp-content\/uploads\/2020\/05\/Mapo-Tofu-Titelbild.webp 1200w\" sizes=\"(max-width: 1024px) 100vw, 1024px\" type=\"image\/webp\"><img decoding=\"async\" width=\"1024\" height=\"683\" src=\"https:\/\/1mal1japan.de\/wp-content\/uploads\/2020\/05\/Mapo-Tofu-Titelbild-1024x683.jpg\" class=\"sp-no-webp attachment-large size-large sp-no-webp\" alt=\"Mapo Tofu Titelbild\" srcset=\"https:\/\/1mal1japan.de\/wp-content\/uploads\/2020\/05\/Mapo-Tofu-Titelbild-1024x683.jpg 1024w, https:\/\/1mal1japan.de\/wp-content\/uploads\/2020\/05\/Mapo-Tofu-Titelbild-300x200.jpg 300w, https:\/\/1mal1japan.de\/wp-content\/uploads\/2020\/05\/Mapo-Tofu-Titelbild-768x512.jpg 768w, https:\/\/1mal1japan.de\/wp-content\/uploads\/2020\/05\/Mapo-Tofu-Titelbild.jpg 1200w\" sizes=\"(max-width: 1024px) 100vw, 1024px\"><\/picture>\t\t\t\t\t<\/a>\n\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t<h4 class=\"uagb-post__title uagb-post__text\">\n\t\t\t\t<a href=\"https:\/\/1mal1japan.de\/it\/rezepte\/mapo-tofu-riso-con-tofu-in-salsa-piccante\/\" target=\"_blank\" rel=\"bookmark noopener noreferrer\">Mapo Tofu \u2013 Riso con tofu in salsa piccante<\/a>\n\t\t\t<\/h4>\n\t\t\t\t\t\t<div class='uagb-post__text uagb-post-grid-byline'>\n\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t<div class=\"uagb-post__text uagb-post__cta wp-block-button\">\n\t\t\t\t<a class=\"wp-block-button__link uagb-text-link\" style=\"\" href=\"https:\/\/1mal1japan.de\/it\/rezepte\/mapo-tofu-riso-con-tofu-in-salsa-piccante\/\" target=\"_blank\" rel=\"bookmark noopener noreferrer\">Continua a leggere&#8230;<\/a>\n\t\t\t<\/div>\n\t\t\t\n\t\t\t\t\t\t\t\t\t<\/article>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<article class=\"uagb-post__inner-wrap\">\t\t\t\t\t\t\t\t<div class='uagb-post__image'>\n\t\t\t\t\t\t\t\t\t<a href=\"https:\/\/1mal1japan.de\/it\/rezepte\/alette-di-pollo-teriyaki-alette-di-pollo-in-salsa-dolce-e-saporita\/\" target=\"_blank\" rel=\"bookmark noopener noreferrer\" class='uagb-image-ratio-inherit'><picture><source srcset=\"https:\/\/1mal1japan.de\/wp-content\/uploads\/2020\/04\/Teriyaki-Chicken-Wings-Titelbild-1024x683.webp 1024w,https:\/\/1mal1japan.de\/wp-content\/uploads\/2020\/04\/Teriyaki-Chicken-Wings-Titelbild-300x200.webp 300w,https:\/\/1mal1japan.de\/wp-content\/uploads\/2020\/04\/Teriyaki-Chicken-Wings-Titelbild-768x512.webp 768w,https:\/\/1mal1japan.de\/wp-content\/uploads\/2020\/04\/Teriyaki-Chicken-Wings-Titelbild.webp 1200w\" sizes=\"(max-width: 1024px) 100vw, 1024px\" type=\"image\/webp\"><img decoding=\"async\" width=\"1024\" height=\"683\" src=\"https:\/\/1mal1japan.de\/wp-content\/uploads\/2020\/04\/Teriyaki-Chicken-Wings-Titelbild-1024x683.jpg\" class=\"sp-no-webp attachment-large size-large sp-no-webp\" alt=\"Ali di pollo teriyaki - Immagine di copertina\" srcset=\"https:\/\/1mal1japan.de\/wp-content\/uploads\/2020\/04\/Teriyaki-Chicken-Wings-Titelbild-1024x683.jpg 1024w, https:\/\/1mal1japan.de\/wp-content\/uploads\/2020\/04\/Teriyaki-Chicken-Wings-Titelbild-300x200.jpg 300w, https:\/\/1mal1japan.de\/wp-content\/uploads\/2020\/04\/Teriyaki-Chicken-Wings-Titelbild-768x512.jpg 768w, https:\/\/1mal1japan.de\/wp-content\/uploads\/2020\/04\/Teriyaki-Chicken-Wings-Titelbild.jpg 1200w\" sizes=\"(max-width: 1024px) 100vw, 1024px\"><\/picture>\t\t\t\t\t<\/a>\n\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t<h4 class=\"uagb-post__title uagb-post__text\">\n\t\t\t\t<a href=\"https:\/\/1mal1japan.de\/it\/rezepte\/alette-di-pollo-teriyaki-alette-di-pollo-in-salsa-dolce-e-saporita\/\" target=\"_blank\" rel=\"bookmark noopener noreferrer\">Alette di pollo teriyaki \u2013 Alette di pollo in salsa dolce e saporita<\/a>\n\t\t\t<\/h4>\n\t\t\t\t\t\t<div class='uagb-post__text uagb-post-grid-byline'>\n\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t<div class=\"uagb-post__text uagb-post__cta wp-block-button\">\n\t\t\t\t<a class=\"wp-block-button__link uagb-text-link\" style=\"\" href=\"https:\/\/1mal1japan.de\/it\/rezepte\/alette-di-pollo-teriyaki-alette-di-pollo-in-salsa-dolce-e-saporita\/\" target=\"_blank\" rel=\"bookmark noopener noreferrer\">Continua a leggere&#8230;<\/a>\n\t\t\t<\/div>\n\t\t\t\n\t\t\t\t\t\t\t\t\t<\/article>\n\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\n<script type=\"application\/ld+json\">\r\n{\r\n\"@context\": \"http:\/\/schema.org\",\r\n\"@type\": \"Recipe\",\r\n\"author\": {\r\n\"@type\":\"Person\",\r\n\"name\":\"Elisa\"\r\n},\r\n\r\n      \r\n\"datePublished\": \"2020-09-20 20:29:00\",\r\n \"description\": \"Per questa classica ricetta giapponese, il Kabocha no Nimono, la zuccaucca di Hokkaido viene cotta in un brodo dashi saporito insieme a salsa di soia, sake e mirin. \u00c8 un ottimo contorno salutare che porta con s\u00e9 i sapori autunnali ed \u00e8 ricco di importanti sostanze nutritive!\",\r\n\"image\": \"https:\/\/1mal1japan.de\/wp-content\/uploads\/2020\/09\/Kabocha-no-nimono-Titelbild.jpg\",\r\n      \r\n\"name\": \"Kabocha no Nimono \u2013 zucca cotta (ricetta con 5 ingredienti)\",\r\n\"recipeIngredient\": [\r\n\"500 g di zucca Hokkaido\",\r\n\"300 ml di brodo dashi (= 1 bustina di dashi istantaneo)\",\r\n\"1 cucchiaio di sake\",\r\n\"1 cucchiaio di mirin\",\r\n\"1 cucchiaio di salsa di soia\",\r\n\"(facoltativo) 1 mazzetto di nira (erba cipollina all'aglio o erba cipollina normale)\"\r\n],\r\n\"recipeInstructions\": [\r\n\"Preparare gli ingredienti per la zucca Hokkaido bollita e (se si desidera utilizzare un brodo dashi fatto in casa) preparare il brodo dashi.\",\r\n\"Se lo desideri, lava il nira (erba cipollina all'aglio) o la normale erba cipollina sotto l'acqua corrente, scolali e tagliali ad anelli sottili (preferibilmente dividili a met\u00e0 con un coltello grande, uniscili e tagliali ad anelli sottili).\",\r\n\"Per prima cosa, lava la zucca sotto l\u2019acqua corrente e rimuovi il picciolo con un coltello grande e affilato. Dopodich\u00e9 taglia la zucca a met\u00e0.\",\r\n\"Con un cucchiaio, rimuovi i semi della zucca insieme alla polpa fibrosa.\",\r\n\"Taglia ciascuna met\u00e0 di zucca a spicchi e poi dividi ogni spicchio in circa quattro pezzi (di dimensioni adatte a essere mangiati in un boccone).\",\r\n\"Versare la zucca tagliata a pezzetti in una pentola di medie dimensioni. Aggiungere anche le spezie, ovvero sake, mirin, salsa di soia e zucchero. Se hai preparato un brodo dashi fatto in casa, aggiungilo ora; altrimenti versa nella pentola 300 ml di acqua fresca e 1 bustina di dashi in polvere e mescola bene il tutto.\",\r\n\"Portare tutti gli ingredienti a ebollizione a fuoco alto. Quindi mescolare ancora leggermente (la zucca \u00e8 ormai piuttosto delicata e va maneggiata con cura per evitare che la polpa si sfaldi) e lasciar cuocere a fuoco basso con il coperchio per 10 minuti.\",\r\n\"Togli con cura la zucca cotta dal brodo con una schiumarola, disponila su un piatto e servila calda con gli anelli di erba cipollina. Fatto \u2013 Itadakimasu!\"\r\n],\r\n\"aggregateRating\": {\r\n\"@type\":\"AggregateRating\",\r\n\"ratingValue\":\"4,9\",\r\n\t  \r\n\"ratingCount\":\"16\"\r\n},\r\n\"nutrition\": {\r\n\"@type\": \"NutritionInformation\",\r\n\"calories\": \"201 kcal\",\r\n\"servingSize\": \"1 porzione\"\r\n},\r\n\r\n\"cookTime\": \"PT15M\",\r\n\"totalTime\": \"PT20M\",\r\n      \r\n\"recipeYield\": \"2 porzioni\",\r\n\"recipeCategory\": \"Contorni e insalate\",\r\n\"recipeCuisine\": \"Giapponese\",\r\n\"keywords\": \"zucca, ricetta con la zucca, Kabocha no Nimono, ricetta Kabocha no Nimono, ricetta giapponese con la zucca\"\r\n}\r\n<\/script>\n","protected":false},"excerpt":{"rendered":"<p>Per questa ricetta classica giapponese Kabocha no Nimono, la zucca Hokkaido fresca viene cotta in un brodo dashi saporito insieme [&hellip;]<\/p>\n","protected":false},"author":2,"featured_media":69247,"comment_status":"open","ping_status":"closed","template":"","meta":{"_uag_custom_page_level_css":"","site-sidebar-layout":"default","site-content-layout":"default","ast-site-content-layout":"default","site-content-style":"default","site-sidebar-style":"default","ast-global-header-display":"","ast-banner-title-visibility":"","ast-main-header-display":"","ast-hfb-above-header-display":"","ast-hfb-below-header-display":"","ast-hfb-mobile-header-display":"","site-post-title":"","ast-breadcrumbs-content":"","ast-featured-img":"disabled","footer-sml-layout":"","ast-disable-related-posts":"","theme-transparent-header-meta":"default","adv-header-id-meta":"","stick-header-meta":"default","header-above-stick-meta":"","header-main-stick-meta":"","header-below-stick-meta":"","astra-migrate-meta-layouts":"default","ast-page-background-enabled":"default","ast-page-background-meta":{"desktop":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center 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This site is optimized with the Yoast SEO Premium plugin v28.8 (Yoast SEO v28.8) - https:\/\/yoast.com\/product\/yoast-seo-premium-wordpress\/ -->\n<title>Kabocha no Nimono \u2013 zucca cotta \u00bb RICETTA con 5 ingredienti<\/title>\n<meta name=\"description\" content=\"Prepara tu stesso il Kabocha no Nimono \u2714 la migliore guida per una zucca Hokkaido morbida come il burro \u2661 facile e veloce \u25b7 Cucinala subito!\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/1mal1japan.de\/it\/rezepte\/kabocha-no-nimono-zucca-cotta-alla-giapponese\/\" \/>\n<meta property=\"og:locale\" content=\"it_IT\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Kabocha no Nimono \u2013 zucca bollita (ricetta giapponese con 5 ingredienti)\" \/>\n<meta property=\"og:description\" content=\"Preparare il Kabocha no Nimono in casa \u2714 la 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