Japanese Autumn Noodle Salad

Toss the kabocha squash cubes with 1 tbsp toasted sesame oil, 1/4 tsp fine sea salt, and 1/4 tsp black pepper, and roast at 200°C/400°F for 22 minutes until the edges are caramelized and the flesh is creamy-soft when pierced with a fork.

Boil the soba noodles in salted water with 1/4 tsp fine sea salt for 5 minutes until just tender, then rinse under cold water until completely chilled and no longer starchy. Blanch the frozen edamame in boiling water for 3 minutes until bright green and tender, drain, and pop the beans from their pods.

Whisk together the white miso paste, 1 tbsp rice vinegar, and 2 tbsp toasted sesame oil until smooth and glossy, then stir in the remaining 1 tbsp rice vinegar and 1/4 tsp fine sea salt for a nutty, umami-rich dressing.

Slice the ripe persimmon into thin wedges, roughly chop the pickled ginger, and cut the nori sheet into thin ribbons with scissors so they curl and crisp.

Massage the torn lacinato kale with a drizzle of the dressing until the leaves soften and turn glossy. Toss the chilled soba noodles with the sesame-miso dressing until every strand glistens, arrange the roasted kabocha and persimmon wedges around the bowl, scatter the shelled edamame and chopped pickled ginger over the top, and add the nori ribbons at the very last moment so they stay crisp.