A 35-minute sheet pan dinner featuring roasted kabocha squash, miso-glazed salmon, and miso-butter vegetables, rooted in the Hokkaido tradition of Chan Chan Yaki and built from five essential Japanese pantry staples.

Learn how to make kabocha korokke, Japan's crispy autumn croquette made with sweet kabocha squash and panko breadcrumbs. This step-by-step guide covers the dish's rich yoshoku history, filling tips, sauce pairings, and make-ahead freezing instructions.

Discover the essential Japanese fall pantry ingredients, from sweet kabocha squash to ultra-rare matsutake mushrooms, and learn how to pair them with shelf-stable staples for authentic autumn cooking at home.

A practical guide to three essential Japanese vegetables: kabocha squash, gobo (burdock root), and daikon radish. Learn what they taste like, how to cook them, and where to buy them in the US.