Simmered SHISHIGATANI Squash, Taro and Octopus (Shishigatani Kabocha to Koimo to Tako no Nitsuke)
12 taro (koimo)
1/2 Shishigatani squash (Shishigatani kabocha)
1 package octopus (tako)
	3cup bonito and kelp soup (dashi)		koimo	Shishigatani kabocha
	3 tbsp sake
	3 tbsp sugar (satou)
	3 tbsp light soy sauce (usukuchi)
	1 tbsp mirin		kinusaya
8 snowpea (kinusaya)
1. Wash the taroes, then peel and boil. 2. Wash the Shishigatani squash, remove the seeds and strings, and peel. Cut the squash into bite-sized and boil. 3. Cut the octopus into bite-sized chunks and boil. 4. Put the bonito and kelp soup, sake, sugar, light soy sauce and mirin in a pan. Add the squash, taro, and octopus. Then simmer for 15 or 20 minutes. 5. Remove the string of snowpea and boil. 6. Dish up the taro, squash and octopus in individual bowl. Serve with boiled snowpea. Serves 4