If I had to choose four signature Japanese staples, without a doubt it would be tsuyu, Kewpie mayo, kabocha squash, and bonito flakes. And trust me, you do not know kabocha until you've had this uber simple, uber delicious umami bomb. Technically the recipe serves 2-3, but usually by the time it reaches the table there's only enough left for one. In regards to the kabocha, choose one that is light for its size then age it by letting it sit in a cupboard for at least 3 weeks. This dehydrates it and intensifies its flavour in addition to giving it a firmer flesh.

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