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Japanese Halloween Recipes

Today, we will introduce Japanese Halloween recipes using the fall ingredients!


(Recipe) Egg Ghost Halloween Curry

Wrap rice in a thinly cooked egg and make it into a ghost! Let's enjoy Halloween with Japanese curry. Ingredients (5 servings): 7 oz./200 g of your favorite meat, cut/sliced into small pieces 1/2 onion 7 oz./200 g of kabocha squash 1/2 of carrot 1 tbsp of oil 1/2 box of Japanese curry roux water (amount depends on the roux you use) 5.3 oz./150 g of cooked rice x 5 servings 5 eggs A pinch of salt 2.5 teaspoons katakuriko starch dissolved in water Nori seaweed for ghosts' faces Directions:

1. Thinly slice the onion along the fibers, cut the kabocha into bite-size pieces with the skin on. Cut the carrots into 7-8 mm thick slices. If you have a mold, cut out star-shaped pieces. 2. Heat the oil in a pan, add the onion then meat, and saute. Add the kabocha and carrot, saute more, add the water and cook over medium heat for 15 minutes. 3. Turn off the heat once and add the roux and let it dissolve well. Simmer over low heat again until thickened. 4. Crack the eggs, add the salt and katakuriko starch and mix. Make 5 thinly fried eggs in a frying pan with an inner diameter of about 8"/20 cm. 5. Put the rice into a bowl in a mountain shape, cover with the thinly fried eggs from step 4, add eyes and mouth with nori seaweed, and pour the curry from step 3 over the rice. Tip: You can use your favorite vegetables.

We carry many brands' Japanese curry roux in different levels of spiciness.


(Recipe) Kabocha Squash Salad

A super easy Halloween recipe that can be prepared on the day of the event. An easy-to-eat, cute bite-sized kabocha salad that will look great on your Halloween table.

Ingredients (5-6 pumpkins):

10 oz./300 g of kabocha squash flesh

1 tbsp of mayonnaise

1 tbsp of yogurt

1 tsp of lemon juice

Raisins, nuts, cheese, or other ingredients of your choice

Cucumber for pumpkin stems

Nori seaweed for pumpkins' faces


1. Remove the guts, seeds and skin from the kabocha, place in a heat-proof container, cover with plastic wrap, and microwave at 1000W for 3 minutes 35 seconds or until the kabocha gets soft.

2. When heated through, mash the kabocha while hot until it gets smooth.

3. Add mayonnaise, yogurt, and lemon juice to step 2.

4. Put a small amount (for a pumpkin) of step 3 on a piece of plastic wrap and top with raisins, nuts, cheese, or other ingredients of your choice.

5. Squeeze the top of the plastic wrap and make a pumpkin shape.

6. Make a vertical line with a toothpick to make it look like a pumpkin.

7. Stick a small, thinly sliced cucumber into the head, and make a face with nori seaweed. Repeat the same process for the rest of the ingredients. Enjoy!


(Recipe) Maitake Mushroom Ghost

Using the shape of a maitake mushroom, you can make a ghost dressed in cheese clothes!

Ingredients (3-4 ghosts):

1 block of maitake mushroom

3-4 slices of cheese (depending on how big the maitake is)

Nori seaweed for the ghosts' faces


1. Tear the maitake into 3 or 4 equal pieces.

2. Fry the maitake in a frying pan over medium heat, turning them from side to side. Make sure you cook one piece at a time.

3. Take out a piece of sliced cheese and shape it, folding one corner.

4. Place the cheese on top of the cooked maitake, with the folded side on the stem. Turn off the heat, cover the frying pan and let the cheese melt.

5. When the cheese is melted and the shape of the maitake is slightly visible, it is ready. Put a face on the maitake with nori seaweed and enjoy.

Tip: If you do not turn off the heat before placing the cheese, it will start to burn very quickly.


We'll introduce how Japanese people spend Halloween in the next newsletter!


There is a lot of food items, housewares, stationery, and gifts available at the store and our online store, Maido! Kairashi Shop, where you can place your order for shipping or store pickup! Happy shopping. :)



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