Kabocha Squash (かぼちゃ)/ Japanese Pumpkin

1.8K

I’m so happy that kabocha squash is easier to find these days here in the U.S. I’m also not surprised because kabocha is really tasty and full of nutrition. As a pastry chef, I’ve made a lot of pumpkin desserts and pastries especially this time of the season; pumpkin pie, pumpkin puddings, pumpkin chiffon cake, pumpkin ice cream, and pumpkin donuts, etc. In fact, the pumpkin I used for those recipes was the kabocha pumpkin. Why? Today, I would like to write about the Japanese favorite vegetable, Kabocha!!  

What is Kabocha Squash?

Kabocha squash (かぼちゃ) is also called Japanese pumpkin. It has a very dark green rind and yellow to bright orange flesh. It is commonly translated as ‘pumpkin” in Japan. It’s the Cucurbita genus, which is the same genus as the western pumpkin.

What Does Kabocha Squash Taste Like?

The flavor is sweet, slightly nutty. Many people say that the taste of kabocha squash is a combination of a pumpkin and sweet potato. Kabocha squash is more dense and dry while the pumpkin is moist and spongy.

How to cook with Kabocha Squash

Kabocha squash can be roasted, simmered, sauteed, or used to make soup, or even for sweets. You can use kabocha pumpkin for any recipe as a substitute for pumpkin, butternut, or acorn squash. 

Popular Kabocha Pumpkin Dishes in Japan

Kabocha Nimono … Simmered kabocha with a light seasoning of dashi, soy sauce, sugar, and sake. This is a classic Japanese home-style dish.  

Kabocha tempura…As you may know, tempura is made with a variety of vegetables and fish. And kabocha is always our family’s favorite tempura. 

Kabocha miso soup… Miso soup is made with so many different varieties of ingredients. Pumpkin is always perfect for miso soup and provides natural sweetness to it.

Kabocha curry or stew…Kabocha is added instead of adding potato for Japanese curry or cream stew. It gives sweetness and starch to your stew. So it’s a perfect winter dish. Check my CHICKEN AND KABOCHA CREAM STEW recipe!!

Kabocha salad… This is a similar way to make potato salad. Mixed with steamed kabocha with mayonnaise and cucumber and maybe a slice of onion. More nutritious than potato salad, and the color is perfect for a bento box.

How to Store the Kabocha Squash?

Leaving the pumpkin as it is, ripening and increasing the sweetness and nutrition. However, once it is cut, it will be easily rotten. So, once you cut the pumpkin, it is ideal to use them as soon as possible. Here is the way to store the whole pumpkin and cut the pumpkin↓↓

HOW TO CUT AND STORE KABOCHA SQUASH

Why I like to Use Kabocha for Baking?

When I try pumpkin sweets here in the U.S, I sometimes get disappointed by the flavor because I taste more cinnamon or nutmeg over the pumpkin. Maybe because I was used to tasting kabocha-flavored sweets that have a more nutty and sweet potato-like taste. Moreover, I also found that kabocha squash is less watery than regular pumpkin.  So It’s possible to prevent any pumpkin dough or fillings from becoming too watery.