October 13, 2012
Kabocha (カボチャ, 南瓜) squash is an Asian winter squash, though it has come to generally come to refer to winter squash in general in some English-speaking locales. In Australia and New Zealand, kabochas are called Japanese pumpkins.
The flesh is the brilliant orange or yellow typical of winter squashes and pumpkins and tastes similar to pumpkins or sweet potatoes. The skin is tough and largely inedible, but softens upon cooking.
Japan is a heavy consumer of kabochas and imports nearly all the squashes produced in the western United States, New Zealand, etc. There it is used in soup, and kabocha tempura is a common sight. The Thai also have some interesting pumpkin curries.
Kabocha is rich in beta carotene.
© 2017 Oobites | Theme by Eleven Themes modified by Oobites