Wednesday, 17 October 2012


This recipe is perfect to use when you have leftover pumpkin seeds during Halloween and the pumpkin season. Pumpkin seeds are full of nutritional benefits and not surprisingly a popular healthy snack in Japan. 

Japanese people don't celebrate Halloween however they have a Buddhist celebration called O-Bon (Festival of Souls) which is celebrated in July or August for three days. During this time they return to their hometowns as they believe that the souls of their ancestors will return home at this time. They welcome their ancestors home by placing lanterns outside their houses and offering food to them. 

Leftover pumpkin seeds from one large pumpkin 
Rapeseed oil/ Vegetable oil

Seasoning options
1. Freshly ground salt & pepper
2. Cayenne pepper
3. Nana togarashi/ Shicimi togarashi (Japanese mixed seasoning available in Asian markets)

1. Wash the pumpkin seeds in water removing any pulp attached to the seeds.

2. Dry the pumpkin seeds using kitchen towel.

3. Season with a small bit of oil and your preferred seasoning option listed above. 

4. Place the seeds evenly on a baking tray in a preheated oven (150°C) for about 40 minutes when the seeds have a nice golden brown colour.

How to eat?
Serve as fingerfood at a party or eat as a healthy snack instead of peanuts or crisps.

1. Try not to overcook the seeds as they will become hard and won't taste great.
2. Store in an airtight container for up to 5 days.

Why not:
Add the pumpkin seeds to a salad or rice. 


  1. I love reading through your blog, I wanted to leave a little comment to support you and wish you a good continuation.
    Wishing you the best of luck for all your blogging efforts.
    Heirloom seeds

  2. Just like anyone else, September excites me for the coming holidays. Since Halloween is coming soon, been searching to find the coolest 2014 Halloween recipes . Some of yours are classic but definitely will still be hit for this year's Halloween season. Thanks mate!


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