Winter melon, known as tōgan in Japanese, is a staple ingredient in Kyoto’s traditional home-style cuisine, called obanzai. Although it is harvested in summer, it can be stored in a cool, dark place until winter, which is how it got its name.
Winter melon is an essential ingredient in summer dishes in Kyoto. Cooks often simmer it in a flavorful broth until it absorbs the rich umami of the stock, while preserving the green color of its skin to create a dish that looks as refreshing as it tastes.
One popular preparation is to simmer winter melon with abura-age, or deep-fried tofu. This simple yet flavorful combination is a classic example of Kyoto’s obanzai cooking.
When cooked, winter melon becomes exceptionally tender, with flesh that almost melts in the mouth. It can be enjoyed either warm or chilled, making it especially versatile during the hot summer months. It is also traditionally regarded as a cooling food, adding to its appeal in summer.
June to September