Kabocha are Japanese pumpkins that are by far my favorite of all autumn pumpkins and gourd-fruit. I first discovered kabocha when I lived in Japan back in 1995. It is pervasive in Japanese cuisine year-round but particularly so in the late summer and autumn when pumpkins are in season. It’s hard to describe the taste of a Kabocha but, if I had to, I’d say it has the texture of a sweet potato and the flavor of a regular pumpkin, but sweeter and milder. Most people find kabocha to be sweeter than butternut squash. Kabocha are often served in stews in Japanese cuisine. They are also popularly served as tempura that is placed over rice (donburi) or in soups. Kabocha are rich in beta carotene, iron, vitamin C and potassium. They are also loaded with tons of fiber. Like most pumpkins and squash, kabocha are tough to cut, so make sure you
October 10, 2013
