Japanese Pumpkin

Kabocha squash has a pleasant, earthy scent with chestnut undertones. This winter squash has a finely grained, dry, soft texture and a buttery, sweet, rich, nutty flavour that is evocative of sweet potato and pumpkin when cooked. They can be roasted, steamed, sautéed, baked, braised, tempura-friend, or pureed to make bread, croquets, confections, and cakes.

STORAGE

A entire kabocha squash may be stored for up to a month in a cool, dry spot away from direct sunlight. Whereas sliced kabocha may be kept in the fridge for 3 to 4 days.

FUN FACTS & TIPS

Kabocha squash's shell and flesh are dense and thick, making it difficult to cut with a knife. To make cutting easier, microwave the squash for a few minutes to soften it before cooking it with or without the skin.

NUTRITION & HEALTH BENEFITS

• Preventing diabetes
• Boost the immune system
• Prevent signs of aging
• Reduce oxidative stress and inflammation in the skin
• Low risk of developing cataracts in the eyes
• Help clear your complexion by reducing scars and blemishes

Provides vitamins A, C, some B vitamins, fiber, magnesium, potassium, antioxidants, calcium, folic acid

Common Names: Danhobak, winter squash, a Japanese variety of the species Cucurbita maxima, Kabocha Squash,  Fak thong, Southern Melon, Curcubita maxima, Japanese Pumpkin, Nimono,  Cucurbitaceae family, ฟักทอง, 煮物, カボチャ, かぼちゃ, 南瓜, 단호박,