I was looking for Japanese kabocha recipes and the one that I kept coming across was kabocha no nimono. Kabocha is also known as a Japanese pumpkin and nimono is to simmer so kabocha no nimono is simmered pumpkin. The pumkin is simmered in dashi stock or water with sugar, mirin, and soy sauce. Mirin is a sweet cooking sake. So the pumpkin is simmered in a sweet and salty liquid. It sounded pretty interesting. I also noted that the pumpkin was simmered with some of the skin still on. I learned that the skin is left of to help

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