Kabocha
(カボチャ, 南瓜, Kabocha squash, Japanese pumpkin)
Kabocha is a Japanese variety of winter squash (more commonly known as pumpkin), beloved for its sweet flavor, which is often said to be similar to that of a sweet potato. Like all of the other squashes, the predecessor of kabocha is believed to have originated in Mesoamerica, from where it spread to other parts of the world.
Portuguese sailors introduced it to Japan in the 16th century, where it eventually evolved into the variety we know today. The exterior of the kabocha squash is dark green and hard, while the interior flesh is a vibrant orange. In addition to being sweet, kabocha is also rich in nutrients.
It contains beta-carotene, iron, vitamin C, and some B vitamins. It's also lower in calories and carbohydrates than some other types of winter squash. When choosing a kabocha squash, look for one that feels heavy for its size with a hard, undamaged rind. Read more
The squash should have a dry, corky stem which is a sign of maturity, and the color should be deep green. Some blemishes are normal and do not affect the quality of the squash. Kabocha can be used in a variety of dishes. It can be roasted, pureed into soup, used in stews, and more.
In Japanese cuisine, it's often used in tempura and simmered dishes. The skin is quite tough but becomes soft and edible when cooked.
