{"product_id":"kabocha-squash-japanese-pumpkin","title":"Japanese Pumpkin","description":"\u003ch2\u003eKabocha Squash Singapore\u003c\/h2\u003e\n\u003cp\u003eKabocha Squash is a Japanese-style winter squash known for its sweet, nutty flavour, dense orange flesh and rich chestnut-like aroma when cooked. Also commonly called Japanese Pumpkin, kabocha has a buttery, earthy taste that is often compared to a mix of pumpkin, sweet potato and roasted chestnut.\u003c\/p\u003e\n\u003cp\u003eWhen cooked, kabocha squash has a finely grained, dry and soft texture that works well in both savoury and sweet dishes. It can be steamed, roasted, baked, braised, sautéed, tempura-fried or pureed into soups, breads, croquettes, cakes and desserts.\u003c\/p\u003e\n\u003cp\u003eKabocha is popular in Japanese, Korean and Thai cooking, and is also searched as Danhobak, Japanese pumpkin, winter squash, 南瓜, カボチャ, かぼちゃ, 단호박 and ฟักทอง. It is a versatile cooking pumpkin for home meals, meal prep, soups, curries and comforting vegetable side dishes.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e Origin may vary depending on the current batch. Product photos are for reference only. Size, skin colour, flesh colour, sweetness, dryness and texture may vary slightly depending on harvest and seasonal supply.\u003c\/p\u003e\n\u003ch2\u003eKabocha Squash Quick Facts\u003c\/h2\u003e\n\u003ctable style=\"width: 100%;\"\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003eProduct\u003c\/td\u003e\n\u003ctd\u003eKabocha Squash\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eAlso Known As\u003c\/td\u003e\n\u003ctd\u003eJapanese Pumpkin, kabocha, winter squash, Danhobak, Korean pumpkin, Japanese squash and chestnut squash\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eJapanese Name\u003c\/td\u003e\n\u003ctd\u003eカボチャ \/ かぼちゃ \/ 南瓜\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eKorean Name\u003c\/td\u003e\n\u003ctd\u003e단호박 \/ Danhobak\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eThai Search Name\u003c\/td\u003e\n\u003ctd\u003eฟักทอง \/ Fak Thong\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eBotanical Group\u003c\/td\u003e\n\u003ctd\u003eCucurbita maxima, a winter squash in the Cucurbitaceae family\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eFlesh Colour\u003c\/td\u003e\n\u003ctd\u003eDeep yellow to orange\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eTaste\u003c\/td\u003e\n\u003ctd\u003eSweet, earthy, buttery and nutty with chestnut-like notes\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eTexture\u003c\/td\u003e\n\u003ctd\u003eDense, finely grained, dry and soft when cooked\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eBest For\u003c\/td\u003e\n\u003ctd\u003eRoasting, steaming, soups, curry, tempura, nimono, puree, cakes, croquettes and desserts\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eStorage\u003c\/td\u003e\n\u003ctd\u003eStore whole squash in a cool, dry place away from direct sunlight. Once cut, refrigerate and use within 3 to 4 days for best quality.\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003ch2\u003eTaste and Texture\u003c\/h2\u003e\n\u003cp\u003eKabocha Squash has a naturally sweet and nutty flavour with a pleasant earthy aroma. Once cooked, the flesh becomes soft, dense and slightly dry, with a buttery mouthfeel that is often compared to sweet potato, pumpkin and roasted chestnut.\u003c\/p\u003e\n\u003cp\u003eThe skin is firm when raw, but it can soften during cooking depending on the preparation method. Many people cook kabocha with the skin on, especially for roasting, steaming and Japanese-style simmered dishes.\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eSweet, nutty and earthy flavour\u003c\/li\u003e\n\u003cli\u003eChestnut-like aroma when cooked\u003c\/li\u003e\n\u003cli\u003eDense orange flesh\u003c\/li\u003e\n\u003cli\u003eDry, soft and finely grained texture\u003c\/li\u003e\n\u003cli\u003eButtery taste similar to pumpkin and sweet potato\u003c\/li\u003e\n\u003cli\u003eSuitable for both savoury and sweet recipes\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003eWhat is Kabocha Squash?\u003c\/h2\u003e\n\u003cp\u003eKabocha Squash is a type of winter squash commonly known as Japanese Pumpkin. It belongs to the Cucurbita maxima group and is loved for its sweet orange flesh, thick skin and rich nutty flavour.\u003c\/p\u003e\n\u003cp\u003eIn Japan, kabocha is used broadly for squash and pumpkin, while outside Japan, the name usually refers to the green-skinned Japanese-style squash with dense, sweet flesh. It is also sometimes called kuri kabocha or chestnut squash because of its chestnut-like taste.\u003c\/p\u003e\n\u003ch2\u003eJapanese Pumpkin and Kabocha Squash\u003c\/h2\u003e\n\u003cp\u003eJapanese Pumpkin is one of the most common English names for kabocha squash. Customers may also search for it as kabocha pumpkin, Japanese squash, winter squash or sweet pumpkin.\u003c\/p\u003e\n\u003cp\u003eAlthough it is often called pumpkin in Singapore and Asia, kabocha is best understood as a Japanese-style winter squash. It is suitable for cooking in the same way as pumpkin, but the texture is usually denser, drier and more chestnut-like.\u003c\/p\u003e\n\u003ch2\u003eKabocha Squash vs Regular Pumpkin\u003c\/h2\u003e\n\u003cp\u003eKabocha Squash is usually sweeter, denser and nuttier than many regular pumpkin varieties. The flesh is less watery, making it excellent for roasting, steaming, tempura, soups, curry and puree.\u003c\/p\u003e\n\u003ctable style=\"width: 100%;\"\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003eComparison\u003c\/td\u003e\n\u003ctd\u003eKabocha Squash\u003c\/td\u003e\n\u003ctd\u003eRegular Pumpkin\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eCommon Name\u003c\/td\u003e\n\u003ctd\u003eJapanese Pumpkin, kabocha, winter squash\u003c\/td\u003e\n\u003ctd\u003ePumpkin\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eTexture\u003c\/td\u003e\n\u003ctd\u003eDense, dry, soft and finely grained when cooked\u003c\/td\u003e\n\u003ctd\u003eCan be softer, wetter or more fibrous depending on variety\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eFlavour\u003c\/td\u003e\n\u003ctd\u003eSweet, nutty, buttery and chestnut-like\u003c\/td\u003e\n\u003ctd\u003eMild, earthy and lightly sweet\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eBest For\u003c\/td\u003e\n\u003ctd\u003eRoasting, steaming, nimono, tempura, soups, curry and desserts\u003c\/td\u003e\n\u003ctd\u003eSoups, puree, roasting, baking and general cooking\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eSkin\u003c\/td\u003e\n\u003ctd\u003eFirm skin that can soften when cooked\u003c\/td\u003e\n\u003ctd\u003eSkin texture varies by pumpkin type\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003ch2\u003eHow to Cook Kabocha Squash\u003c\/h2\u003e\n\u003cp\u003eKabocha Squash is highly versatile and can be used in both Asian and Western recipes. It can be roasted for a caramelised edge, steamed for a simple side dish, simmered Japanese-style as kabocha no nimono, or pureed into soups and desserts.\u003c\/p\u003e\n\u003cp\u003eBecause the flesh is naturally sweet and dense, it also works well in breads, cakes, croquettes, confections and creamy sauces. It pairs nicely with soy sauce, mirin, miso, curry, coconut milk, butter, cream, herbs and warm spices.\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eRoast in wedges with salt, olive oil or butter\u003c\/li\u003e\n\u003cli\u003eSteam until tender and serve as a simple side dish\u003c\/li\u003e\n\u003cli\u003eUse in Japanese kabocha no nimono\u003c\/li\u003e\n\u003cli\u003eCook into curry, stew or soup\u003c\/li\u003e\n\u003cli\u003eTempura-fry thin slices\u003c\/li\u003e\n\u003cli\u003ePuree for bread, cakes, croquettes, sauces and desserts\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003eCutting Tips\u003c\/h2\u003e\n\u003cp\u003eKabocha Squash has a thick, dense shell and firm flesh, so it can be difficult to cut when raw. Use a stable chopping board and a sharp, sturdy knife.\u003c\/p\u003e\n\u003cp\u003eTo make cutting easier, you can microwave the whole squash briefly for a few minutes to slightly soften the skin before slicing. Let it cool enough to handle, then cut it open carefully, remove the seeds and prepare it according to your recipe.\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eWash the skin before cutting\u003c\/li\u003e\n\u003cli\u003eUse a stable chopping board\u003c\/li\u003e\n\u003cli\u003eMicrowave briefly to soften if needed\u003c\/li\u003e\n\u003cli\u003eCut in half and scoop out the seeds\u003c\/li\u003e\n\u003cli\u003eSlice into wedges or cubes for cooking\u003c\/li\u003e\n\u003cli\u003eCook with or without the skin depending on recipe preference\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003eStorage Tips\u003c\/h2\u003e\n\u003cp\u003eStore whole Kabocha Squash in a cool, dry place away from direct sunlight. Under typical home conditions, whole kabocha can usually be kept for several weeks if the skin is intact and there are no soft or damaged spots.\u003c\/p\u003e\n\u003cp\u003eOnce sliced, remove the seeds and pith, wrap the cut portion or place it in an airtight container, then refrigerate. For best freshness, use cut kabocha within 3 to 4 days.\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eStore whole squash in a cool, dry place\u003c\/li\u003e\n\u003cli\u003eKeep away from direct sunlight and moisture\u003c\/li\u003e\n\u003cli\u003eDo not store whole squash in a wet area\u003c\/li\u003e\n\u003cli\u003eRefrigerate once cut\u003c\/li\u003e\n\u003cli\u003eRemove seeds and pith before storing cut pieces\u003c\/li\u003e\n\u003cli\u003eUse sliced kabocha within 3 to 4 days for best quality\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003eNutrition Overview\u003c\/h2\u003e\n\u003cp\u003eKabocha Squash is a naturally sweet winter squash that provides carbohydrates, fibre and small amounts of plant-based nutrients. Orange-flesh winter squash also naturally contains beta-carotene, vitamin C and potassium, though exact values vary by variety, ripeness, cooking method and serving size.\u003c\/p\u003e\n\u003cp\u003eThe values below are a general guide for kabocha squash and should not be treated as exact nutrition for every batch.\u003c\/p\u003e\n\u003ctable style=\"width: 100%;\"\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003eReference Serving\u003c\/td\u003e\n\u003ctd\u003e85g kabocha squash, general guide\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eCalories\u003c\/td\u003e\n\u003ctd\u003eAbout 30 kcal\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eCarbohydrates\u003c\/td\u003e\n\u003ctd\u003eAbout 8g\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eFibre\u003c\/td\u003e\n\u003ctd\u003eAbout 1.2g\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eProtein\u003c\/td\u003e\n\u003ctd\u003eAbout 1g\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eFat\u003c\/td\u003e\n\u003ctd\u003eAbout 0g\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eBeta-Carotene\u003c\/td\u003e\n\u003ctd\u003eNaturally present in orange-flesh squash\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eVitamin C\u003c\/td\u003e\n\u003ctd\u003eNaturally present\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003ePotassium\u003c\/td\u003e\n\u003ctd\u003eNaturally present\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003cp\u003eKabocha Squash can be enjoyed as part of a balanced diet. It is naturally sweet and starchy, so portion size can be adjusted according to personal preference, recipe use and dietary needs.\u003c\/p\u003e\n\u003ch2\u003eProduct Notes\u003c\/h2\u003e\n\u003cp\u003eThis product is sold as Kabocha Squash, also commonly known as Japanese Pumpkin. It is a cooking squash with dense orange flesh, sweet nutty flavour and a firm outer skin.\u003c\/p\u003e\n\u003cp\u003eSize, shape, skin colour, flesh colour, sweetness, dryness and texture may vary by harvest batch. Product photos are for reference only.\u003c\/p\u003e\n\u003ch2\u003eCommon Names\u003c\/h2\u003e\n\u003cp\u003eKabocha Squash may also be searched as Japanese pumpkin, kabocha pumpkin, Japanese squash, winter squash, Danhobak, Korean pumpkin, sweet pumpkin, chestnut squash, Cucurbita maxima, Cucurbitaceae, fak thong, ฟักทอง, 南瓜, カボチャ, かぼちゃ and 단호박.\u003c\/p\u003e\n\u003cp\u003eNimono, written as 煮物, is not the squash name itself, but it is a popular Japanese simmered cooking style often used for kabocha.\u003c\/p\u003e\n\u003ch2\u003eWhy Buy Kabocha Squash from SKC Fruits\u003c\/h2\u003e\n\u003cp\u003eSKC Fruits offers Kabocha Squash for customers in Singapore who want a sweet, nutty and versatile cooking pumpkin for home meals. It is suitable for roasting, steaming, curries, soups, tempura, Japanese-style dishes and healthy home cooking.\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eSweet and nutty Japanese-style pumpkin\u003c\/li\u003e\n\u003cli\u003eDense orange flesh with chestnut-like flavour\u003c\/li\u003e\n\u003cli\u003eGood for roasting, steaming, soups and curry\u003c\/li\u003e\n\u003cli\u003eSuitable for Japanese, Korean, Thai and home-style cooking\u003c\/li\u003e\n\u003cli\u003eAlso searched as kabocha squash, Japanese pumpkin and Danhobak\u003c\/li\u003e\n\u003cli\u003eConvenient vegetable and fruit delivery in Singapore\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"SKC Fruits","offers":[{"title":"1 Pc","offer_id":39533706805346,"sku":"","price":8.9,"currency_code":"SGD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0550\/2880\/9826\/products\/skcfruits.sg-337-100.jpg?v=1642950530","url":"https:\/\/www.skcfruits.com\/products\/kabocha-squash-japanese-pumpkin","provider":"SKC Fruits","version":"1.0","type":"link"}