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.