Imagine a type of squash that resembles a pumpkin in appearance and a sweet potato in flavor — that is kabocha squash. If you like yams, sweet potatoes, and chestnuts, kabocha may become your new favorite vegetable. Kabocha squash (Cucurbita maxima) is round and stout, with striped green skin and yellow-orange flesh. According to The Forked Spoon, it tastes much sweeter than its relative in the gourd family, butternut squash, despite its low sugar and carb content, per WebMD.
If its hard to imagine what a kabocha squash tastes like, think fall flavors: Tender chestnuts with pumpkin. Because the kabocha belongs to the Cucurbitaceae family or gourd family, it is usually characterized as a winter vegetable that comes seasonally rather than year-round, according to “Food for Thought: The Science, Culture, & Politics of Food” by Austin Deyo and Brendan OMalley. Despite its shared genus, kabochas texture is more starchy than other squashes due to its lower water content (via Taste Cooking). Interestingly enough, Deyo and OMalley note that although all members of the Cucurbita family originate from South America, kabocha in particular had less global reach.
Kabocha’s taste is a cross between a pumpkin and sweet potato. Its flesh has a sweet, earthy flavor with hints of chestnut, and is chock full of beta-carotene, fiber, and vitamins A and C.
How do you cook with kabocha?
The simplest way to prepare kabocha is to steam it in the microwave as you would a quick baked potato. You can section the kabocha and deseed, then place it into a microwave-safe bowl and cook for a few minutes. When dry-heated, the kabocha becomes sweeter as the natural sugars caramelize (via WebMD). At this point, the skin can be peeled off or you can eat it for some extra fiber and nutrients. Kabocha is sweet and tender on its own and doesnt need any butter or syrup to enhance its flavor.
In Japanese preparations, kabocha can be deep-fried or simmered. Kabocha tempura is a very popular dish, usually an essential part of any vegetable tempura plate. The kabocha is sliced into thin slivers, coated in tempura batter, and deep-fried. The result is a soft, tasty vegetable with an irresistible outer crunch. Just One Cookbook also mentions kabocha no nimono, which is kabocha simmered in dashi stock. Because kabocha is starchy and fragile, it is placed in a single layer and covered with just enough dashi to cook it. Japanese households also add fish and other vegetables to make it a hearty soup.
In Korea, kabocha is called sweet pumpkin and Korean Bapsang notes that it is most commonly used for danhobak-juk (kabocha porridge), which is a stew of macerated kabocha squash with glutinous rice and rice flour. This porridge is like a pumpkin bisque, but it is simpler in taste and thicker.
Where did kabocha come from?
Kabocha earned its name in Japan and is known as an essential vegetable in Japanese cuisine, but it originates in South America. As with many goods, Portuguese traders brought kabocha from South America to Europe and Asia in the 16th century (via World Crops). However, unlike standard orange pumpkins (Cucurbita pepo), which were cultivated in present-day Florida and Mexico, kabocha was domesticated on the coast of Peru, according to Deyo and OMalleys research. Pumpkins were brought to Europe right after their discovery, making them common throughout the continent, while kabocha was introduced a bit later.
According to Mihoko Oko, Portuguese explorers had trading posts in Southeast Asia, mainly Cambodia, Pegu, and Arakan. World Crops notes that the Portuguese brought the squash to their trading post in Cambodia, and from there to Japan. Thus, kabochas name was a combination of the word “Cambodia,” and the Portuguese word for pumpkin, “abóbora.” Like potatoes in Ireland, kabocha squash in Japan became a staple ingredient that was used in all types of dishes, including fish soups, tempuras, and korokke or croquette.
have you ever tried Japanese pumpkin?
FAQ
What is kabocha squash similar to?
Does kabocha squash taste like butternut squash?
Do you eat the skin of kabocha squash?
What does kabocha squash taste like?
Kabocha squash are notable for their dark green skin, with white speckles or streaks, along with its bright orange flesh and firm, dry texture. The flavor is remarkable, and among the sweetest of all squash and pumpkins. The texture is sometimes compared to that of a sweet potato.
What does acorn squash taste like?
Acorn squash has a bit of a mild and buttery flavour. It is similar in flavour to a pumpkin (not pumpkin pie) but cooked pumpkin, however, it isn’t as flavourful as pumpkin. The benefit of acorn squash is that it can be combined with many flavours well and can be prepared in many different ways.
Is kabocha a winter squash?
Kabocha (かぼちゃ, 南瓜), or Japanese pumpkin in English, is a type of Japanese winter squash of the species Cucurbita maxima. Known for its versatility and signature sweet flavors, kabocha has become a popular squash variety in the U.S. available year-round.
What are the different types of kabocha squash?
There’s a diverse variety of Kabocha squash. The most common type in the U.S. is kuri kabocha (栗かぼちゃ). Others include Sunshine, Cutie, Ajihei, Miyako, Ebisu, and red kuri squash/Hokkaido pumpkin. Each type offers slight differences in color, texture, and taste, but you can use them interchangeably. Kabocha is notorious for its tough rind.