Vegetable Photo: Kabocha Squashes

Kabocha

Kabocha is a Japanese variety of winter squash. The word kabocha has come to mean a general type of winter squash to many English-speaking growers and buyers. In some cultures it is revered as an aphrodisiac.

Kabocha is commonly called Japanese pumpkin, especially in Australia and New Zealand. In Thailand, it is called Fak Thong or golden squash and is also called kabocha squash in North America. In Japan, the word kabocha may refer to either this squash or to the Western-style pumpkin.

Varieties include: Ajihei, Ajehei No. 107, Ajihei No. 331, Ajihei No. 335, Cutie, Ebisu, Emiguri, and Miyako.

Today many of the kabocha in the market are of the type called Kuri kabocha, which was created based on Seiyo kabocha (buttercup squash). It's popular for its strong yet sweet flavor and moist, fluffy texture, which is like chestnuts. It's found in the market under such brand names as Miyako, Ebisu, Kurokawa, Akazukin, etc.

(Source: Wikipedia.org)

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