1. Wash a 400g Japanese pumpkin with cold water and place it in the kakugama.
2. Close the lids, cook on medium heat for 3 minutes, then on slow heat for 50 minutes without adding any water. Check the cooking condition with a bamboo skewer.
The flesh but also the strings are perfectly cooked. As with baked sweet potatoes, the flesh becomes sweet. No traces of scorching, and the skin maintains enough humidity.