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Preheat oven to 300F.Halve or quarter washed kabocha and scoop out seeds and fibres.
Wash seeds to remove as much flesh and fibres as possible. Pat seeds dry on paper towel.
Lay seeds on baking sheet, drizzle with olive oil and soy sauce, and sprinkle with salt. Move the seeds around with your hands, ensuring an even coating of all seasoning ingredients.
Bake for 15-20 minutes, or until seeds are golden brown. Allow to cool and top with shichimi togarashi before serving, or store in an airtight container for a few days.