I have a lot of luck with pumpkin in this country. It's like I can do no wrong. I guess pumpkin is a pretty easy thing to begin with, but Japanese pumpkins are sooooo delicious. I hope I can still find them when I return to the U.S.!
In Japan I made pumpkin puree from scratch, which gave it noticeably more flavor than when I tried it in the States over Christmas vacation using canned pumpkin. I've used it with both fresh sage and dried sage, with similar results. I wasn't able to master the fried leaves thing (totally burned them), but it doesn't really need it anyway. The balls are deliciously simple and the dipping sauce is so good I could eat it with a spoon (okay, so I did eat it with a spoon). The sourness of the sour cream really gives body to it and compliments the sourness of the balsamic so well.
As the picture indicates, they make a great salad, especially with the dipping sauce.
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