Inventory, 40 lbs : 37.03
This item was last sold on : 11/30/23
Kabocha squash is small to medium in size, averaging 1-8 pounds, and is round, squat, and flat at the top and bottom with a short, corky, light brown stem. The firm, textured, coarse rind is a dull, deep green mottled with light green spots and pale, uneven stripes. The thick flesh is spongy, dense, and a deep yellow-orange with a central cavity filled with stringy pulp and many flat, cream-colored seeds. When cooked, Kabocha squash has a finely grained, dry, tender texture with a buttery, sweet, and rich, nutty flavor reminiscent of sweet potato and pumpkin.
Kabocha squash is available year-round, with peak season in the fall through winter.
Kabocha squash, botanically classified as Cucurbita maxima, is a sweet squash variety that is a member of the Cucurbitaceae family along with gourds and pumpkins. Also known as the Japanese pumpkin, Kabocha squash comes in many different varieties of varying colors, and its name can have many diverse meanings in cultures across the world. In Japan, the term Kabocha refers to a generic grouping of many varieties of Japanese winter squashes and pumpkins, but outside of Japan, it refers only to the Kabocha squash varieties. Kabocha squash is favored for its excellent storage capabilities, diverse culinary abilities, and was originally developed to be a sweet and superior flavored cooking squash.
Kabocha squash provides vitamins A and C, some B vitamins, calcium, iron, and fiber. The seeds of the Kabocha squash also contain a significant amount of zinc.
Kabocha squash is best suited for cooked applications such as roasting, steaming, sautéing, baking, frying, and braising. The hard shell of Kabocha squash can be a challenge for some to cut with a knife when uncooked. For ease in cutting, the squash can first be microwaved for a few minutes to soften and can then be cooked with or without the skin. Kabocha squash holds its shape well when cooked and can be added in cubes to gratins, risottos, soups, stews, curries, and pasta. It can also be roasted on its own, combined with other root vegetables, and battered and fried tempura style or used in sushi. When cooked and pureed, it can be used to make bread, croquets, desserts, cakes, and sauces. Kabocha squash pairs well with pears, apples, lemon, kale, spinach, eggplant, garlic, sage, parsley, shallots, cilantro, nutmeg, clove, curry spice, honey, brown sugar, coconut milk, butter, cream, Italian sausage, and parmesan cheese. It will keep 1-3 months when stored in a cool and dry place.
In Japan, Kabocha squash is traditionally consumed around the time of the winter solstice with shiruko or adzuki beans in a sweet soup as it is believed to help boost the immune system and help prevent colds during the winter months. Kabocha squash is also known by many names in Japan including kuri kabocha which translates to nutty pumpkin, a nod to the pumpkins flavor and a taste, and is also referred to as haku haku. Kabocha squash commands a high price in the Japanese market, so in the 1980’s, it was introduced to Tonga in efforts to create a cash crop for the country. Since that time, it has become Tonga’s primary export with the bulk of supply going to Korea and Japan.
Squash is believed to have originated in the Americas and was first brought to Asia and Europe by explorers in the sixteenth century. Legend has it that Portuguese explorers then 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. They called the squash “Cambodia abóbora” which the Japanese renamed to be Kabocha. Today Kabocha squash can be found at farmers markets and specialty grocers in Asia, Europe, Africa, Australia, South America, and North America.
Restaurants currently purchasing this product as an ingredient for their menu.
|Kappa Sushi||San Diego CA||858-566-3388|
|Starlite Kitchen||San Diego CA||619-358-9766|
|Ju-Ichi||San Diego CA||619-800-2203|
|The Plot||Oceanside CA||422-266-8200|
|Kinme Omakase||San Diego CA||619-231-0700|
|The Crack Shack-San Diego||San Diego CA||619-795-3299|
|The Cork and Craft||San Diego CA||858-618-2463|
|Waverly (Bar)||Cardiff CA||619-244-0416|
|Blue Ocean||Carlsbad CA||760-434-4959|
|Saiko Sushi-North Park||San Diego CA||619-886-6656|
|Edgewater Grill||San Diego CA||619-232-7581|
|Viejas Casino Hotel Kitchen||Alpine CA||702-401-0455|
|Mesa College||San Diego CA||619-388-2240|
|Boujiemana||San Diego CA||925-980-9316|
|Villa Capri Poway||Poway CA||858-391-9400|
|Coasterra||San Diego CA||619-814-1300|
|Artifact at Mingei||San Diego CA||619-846-2164|
|Jake's Del Mar||Del Mar CA||858-755-2002|
|La Costa Resort & Spa Vue||Carlsbad CA||760-930-7063|
|Pizza Cassette||San Diego CA||802-310-5601|
|Ron Oliver||San Diego||619-295-3172|
|Mikami||San Diego CA||619-780-0974|
|Jeune Et Jolie||Carlsbad CA||858-231-0862|
|The Lion Share||San Diego CA||619-564-6924|
|Heavy Hitter Gastroshack||San Diego CA||619-865-1468|
|Gravity Heights Restaurant and Brewery||San Diego CA||858-551-5105|
|Campfire Bar||Carlsbad CA||858-231-0862|
|Panama 66||San Diego CA||619-206-6352|
|Ketch Grill and Taps||San Diego CA||858-268-1030|
|Coast Catering||Escondido CA||619-295-3173|
|Cove House||La Jolla CA||858-999-0034|
|Juniper & Ivy||San Diego CA||858-481-3666|
|Uprising Pizza||El Cajon CA||619-928-3286|
|Rancho Valencia||Del Mar CA||858-756-1123|
|Books and Records||San Diego CA||619-310-5298|
|Lauberge Del Mar||Del Mar CA||858-259-1515|
|Lodge at Torrey Pines Main||San Diego CA||858-453-4420|
|Casa||San Diego CA||619-581-3003|
|Shimbashi Izakaya||Del Mar CA||858-523-0479|
|Harvest Kitchen||Vista CA||619-709-0938|
|The Glen at Scripps Ranch||San Diego CA||858-444-8500|
|WineSellar & Brasserie||San Diego CA||858-450-9557|
|UCSD Revelle Catering||La Jolla CA||(858) 822-1208|
|Reata Glen||Ladera Ranch CA||949-545-2250|
|Park Hyatt Aviara||Carlsbad CA||760-448-1234|
|US Grant Hotel Main||San Diego CA||619-232-3121|
|Sushi Kami||San Diego CA||858-451-7799|
|Azuki Sushi Lounge||San Diego CA||619-238-4760|
|Terra Restaurant||San Diego CA||619-293-7088|
|The Joint||San Diego CA||619-222-8272|
|La Jolla Country Club||San Diego CA||858-454-9601|
|Siamo Napoli||San Diego CA||619-300-4810|
|The Santaluz Club Inc - Main Dining||San Diego CA||858-759-3150|
|Little Frenchie||Coronado CA||619-522-6890|
|Saiko Sushi-Coronado||Coronado CA||619-435-0868|
|Black Radish||San Diego CA||619-775-7412|
|Bellamy's Restaurant||Escondido CA||760-747-5000|
|Toast Catering||San Diego CA||858-208-9422|
Recipes that include Kabocha Squash. One is easiest, three is harder.