In this salty stir-fry, the flavor of the bacon combines with the Japanese pumpkin and is completed by the richness of the vinegar.

Ingredients (Serves 1-2)
* ⅛ of a Japanese pumpkin (kabocha)
* 50g (1.8 oz) blocked bacon
* 1 teaspoon cooking oil
* 1 tablespoon rice vinegar
* Salt to taste

Directions
1. Peel the squash and cut it into thin, 7-millimeter (¼-inch) slices.
2. Cut the bacon block into equal slices roughly 7 millimeters to 1 centimeter (¼ to less than ½ an inch) wide, then fry them in the cooking oil. The fat will slowly dissolve from the bacon; keep frying until crispy brown.
3. Add the Japanese pumpkin and fry well until the oil is absorbed by the pumpkin meat. Add a pinch of salt (since the bacon is already salty, add carefully).
4. When the pumpkin has been slightly cooked, add the vinegar at the edge of the frying pan. Boil it to make it lose its acidity and then mix it well with the other ingredients.
5. When the pumpkin is fried and starts to have a darker, crispy edge, it's done. Try the taste; if it needs salt, sprinkle some on top when serving.

This dish is also tasty when chilled!

Read more in Japanese from All About “fun food for sake” guide Chieko Asazuma.