Kabocha

KABOCHA (Cucurbita maxima)

Kabocha squash, is a type of winter squash, a Japanese variety of the species Cucurbita maxima. Kabocha squash is a popular winter vegetable in the U.S, Japan, and Canada. It can be used in any recipe calling for butternut squash or pumpkin. Kabocha is known for its dry-textured flesh, which holds shape in whole baked, stuffed, stews and curries. It is best suited for baking, roasting, steaming, stuffing, boiling, and sautéing.

NUTRITIONAL INFORMATION

Kabocha squash is an excellent source of complex carbohydrates that provides more than your daily requirements of beta carotene, a precursor of vitamin A. It’s also rich in vitamin C while offering some B vitamins, potassium, and magnesium. Kabocha is a nutrient-dense food that fits into most balanced eating patterns. Kabocha squash is a gluten-free food item. It can be a good substitute for gluten-sensitive (celiac disease) people.

SHORT STORY

All squashes were domesticated in Mesoamerica. Legend has it that Portuguese explorers introduced the Kabocha squash to Japan in the mid 16th century and the squash was mistakenly thought to have come from Cambodia because that was the last place the explorers had visited.

VARIETIES

There are three main types of Kabocha: the Green Kabocha, the Blue Kuri Kabocha and the Orange/Red Kabocha or Ambercup Squash.

FUN FACT

Because the Portuguese travelers came to Japan from Cambodia, the squash was misnamed “Kabocha.” The kanji characters for the word mean “southern melon,” referring to Cambodia, its mistaken place of origin.