now i can buy japanese pumpkin called "Hokkaido" im bio shop or market. 

for z'vieri, i made pumpkin + raisin muffin. (but it looks like not so muffin...)

cooked pumpkin japanese style -かぼちゃの焚いたん-

pumpkin, sugar, dashi, soya sauce and mirin.
cooked until pumpikn soft.

this is the recipe.
also favorable among the kids.

pumpkin muffin (not too sweet)

butter                    90g
brown sugar         90g
egg                         2
pumpkin pureed  200g
baking soda         2 tea spoon
flour                      140g
milk                       40cc
*add dried fruits or nuts, if you like

mix ingredients well.
preheat oven to 180C degrees.

prepare muffin tins by greasing with butter or oil and sprinkling lightly with flour. shake out excess.
or use Teflon-lined tins or muffin paper cup.
fill tins 3/4 full and bake at 180C degrees for 30 - 35 min.
until toothpick inserted in center comes out clean.

the muffins in the pictures were steamed instead of baked, - works both ways.

spinach gomaae -ほうれんそうのごま和え- 

spinach, soya souce, sesami, sesami paste, sugar and dashi (japanese fish soup)

typical japanese side dish (called Okazu).
it was popular menu among canadian when i was working in vancouver.

marinade paprika japanese style　-和風パプリカマリネ-

paprika, ginger, garlic, soya souce, sake, vinegar and sugar.

backed paprika in oven and peel the skin.
marinate and chilled in a fridge. 

Talking about risotto: Risotto is probably my favourite dish. We have it at least once a week.
I have to say I'm mighty proud on my risotto, I would even say I do one of the best risottos :-)
Then again the it's based on Alice Vollenweiders Risotto.
I read her risotto essay in the fantastic book:
Kulinaritaten: Ein Briefwechsel zwischen Alice Vollenweider und Hugo Loetscher

For my risotto I sweat the rice (always use good quality rice) with onions and a big lump of butter.
I do this for quite some time, until I have the impression the butter is dropping out again.
Then I add about 1 dl good white wine, Sancerre is definitely my favourite.
From now on I stir the risotto constantly, I never walk away from my risotto and I don't do anything else than stirring for the next 30 -40 minutes! From time to time I add more vegetable stock and some more wine.

When the rice is al dente I add parmesan and black pepper (which I prepared before I started stirring).
Never let your risotto sit around in the kitchen, serve it immediately!

Another must for me is the braised salvia on top.

Here the risotto is accompanied by chévre in puff pastry.

 celery with miso sauce -セロリのミソ炒め-

Haccho miso or Red miso(八丁味噌), sesami(ゴマ),
Katsuobushi(かつお節/dried bonito) and salt.

recipe is from friend who i met in canada.
i didn't like celery at that time, but even i could try it and love it.