Kabocha Squash
Inventory, 40 lbs : 7.95
This item was last sold on : 11/01/24
Description/Taste
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.
Seasons/Availability
Kabocha squash is available year-round, with peak season in the fall through winter.
Current Facts
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.
Nutritional Value
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.
Applications
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.
Ethnic/Cultural Info
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.
Geography/History
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.
Featured Restaurants
Restaurants currently purchasing this product as an ingredient for their menu.
| Cardellino | San Diego CA | 619-722-3398 |
| Sheraton La Jolla | San Diego CA | 858-453-5500 |
| Viejas Casino Grove Steakhouse | Alpine CA | 800-295-3172 |
| Kappa Sushi | San Diego CA | 858-566-3388 |
| Jake's Del Mar | Del Mar CA | 858-755-2002 |
| Coast Catering | Escondido CA | 619-295-3173 |
| Catania La Jolla | La Jolla CA | 858-551-5105 |
| Cove House | La Jolla CA | 858-999-0034 |
| Birds Eye (Prep Kitchen) | San Diego CA | 619-780-0974 |
| Reata Glen | Ladera Ranch CA | 949-545-2250 |
| The Joint | San Diego CA | 619-222-8272 |
| Moment Sushi | San Diego CA | 858-230-6268 |
| Mikami | San Diego CA | 619-780-0974 |
| Blue Water Estate Services | Rancho Santa Fe CA | 858-720-9831 |
| Salt & Whiskey | San Diego CA | 619-544-1886 |
| Pendry SD (Lion Fish) | San Diego CA | 619-738-7000 |
| The Bowl | San Diego CA | 619-813-5865 |
| Peohes | Coronado CA | 619-437-4474 |
| The Crosby Club | San Diego CA | 858-759-3852 |
| Continental Catering Inc | La Mesa CA | 907-738-9264 |
| Artifact at Mingei | San Diego CA | 619-846-2164 |
| Animae | San Diego CA | 619-925-7908 |
| Saiko Sushi-Coronado | Coronado CA | 619-435-0868 |
| The Wild Thyme Company | San Diego CA | 858-527-0226 |
| The Lab Restaurant | Oceanside CA | 619-861-8299 |
| La Jolla Country Club | San Diego CA | 858-454-9601 |
| Brigantine Imperial Beach | Imperial Beach CA | 619-591-1350 |
| Herb & Sea | Encinitas CA | 858-587-6601 |
| Shimbashi Izakaya | Del Mar CA | 858-523-0479 |
| Blue Ocean Sushi & Grill (UTC) | San Diego CA | 858-886-9909 |
| Ron Oliver | San Diego | 619-295-3172 |
| Michele Coulon Dessertier | San Diego CA | 858-456-5098 |
| Bica | San Diego CA | 619-669-5725 |
| Campfire | Carlsbad CA | 760-637-5121 |
| Sushi Kami | San Diego CA | 858-451-7799 |
| Fernside | San Diego CA | 619-398-5156 |
| Juniper & Ivy | San Diego CA | 858-481-3666 |
| Blue Ocean | Carlsbad CA | 760-434-4959 |
| Azuki Sushi Lounge | San Diego CA | 619-238-4760 |
| Herb & Wood | San Diego CA | 520-205-1288 |
| Campfire Bar | Carlsbad CA | 858-231-0862 |
| Trust Restaurant | San Diego CA | 609-780-7572 |
| Deeply Nourished | La Jolla CA | 808-489-7366 |
| Tap Room Beer Co. | San Diego CA | 619-539-7738 |
| InterContinental Vistal Kitchen | San Diego CA | 619-501-9400 |
| KI's | Encinitas CA | 760-586-8289 |
| Terra Restaurant | San Diego CA | 619-293-7088 |
| SIE Culinary Management | San Diego CA | 858-964-8677 |
| Books and Records | San Diego CA | 619-310-5298 |
| The Remy | San Diego CA | 619-886-1358 |
| Kinme Omakase | San Diego CA | 619-231-0700 |
Recipe Ideas
Recipes that include Kabocha Squash. One
is easiest, three is harder.
