Japanese Pumpkin

     As I was recently reviewing a recipe and came across an unfamiliar ingredient, kabocha.  So I did some research and discovered that it is a variety of winter squash, often referred to as Japanese pumpkin.  Kabocha squash have a strong yet sweet flavor and a moist, fluffy texture.  Some liken their taste to a combination of pumpkin and sweet potato with chestnut overtones.

     Introduced to Japan by Portuguese sailors in 1541, they were brought there from Cambodia and given the Portuguese name Cambodia abobora, which the Japanese shortened to kabocha.  They have a knobby looking skin and are shaped like a squat pumpkin with a dull green finish and light striations.  The interior is an intense yellow/orange color.  Like other squash kabocha are used in many side dishes and soups.  They can be baked, steamed, pureed, chunked, mashed or braised and are rich in beta carotene and contain large amounts of iron, vitamin C and potassium.  Kabocha are grown in climates with a long growing season, world wide in countries like Japan, S. Korea, Thailand, Mexico, and New Zealand and statewide in California, Florida and sections of Colorado.

     They are available to harvest right now.  So celebrate Halloween with a Japanese pumpkin!