Hubbry Logo
KabochaKabochaMain
Open search
Kabocha
Community hub
Kabocha
logo
8 pages, 0 posts
0 subscribers
Be the first to start a discussion here.
Be the first to start a discussion here.
Kabocha
Kabocha
Kabocha
View on Wikipedia
from Wikipedia
A whole kabocha squash
A hybrid "Sunshine" kabocha

Kabocha (/kəˈboʊtʃə/; from Japanese カボチャ, 南瓜) is a type of winter squash, a Japanese variety of the species Cucurbita maxima. It is also called kabocha squash or Japanese pumpkin[1] in North America. In Japan, kabocha may refer to either this squash, to the Western pumpkin, or indeed to other squashes.[2] In Australia, "Japanese pumpkin" is a synonym of Kent pumpkin, a variety of winter squash (C. moschata).[3]

Many of the kabocha in the market are kuri kabocha, a type created from seiyo kabocha (buttercup squash). Varieties of kabocha include Ajihei, Ajihei No. 107, Ajihei No. 331, Ajihei No. 335, Ebisu, Emiguri, Marron d'Or and Miyako.[4]

Description

[edit]

Kabocha is hard on the outside with knobbly-looking skin that is often dark green, red-orange, or gray. It is shaped like a squat pumpkin and has an intense yellow-orange color on the inside. In many respects it is similar to buttercup squash, but without the characteristic protruding "cup" on the bottom.[5] An average kabocha weighs two to three pounds, but a large squash can weigh as much as eight pounds.[6]

Culinary use

[edit]

Kabocha has an exceptionally sweet flavor, even sweeter than butternut squash. It is similar in texture and flavor to a pumpkin and sweet potato combined.[7] Some kabocha can taste like russet potatoes or chestnuts.[citation needed] The rind is edible, although some cooks may peel it to speed up the cooking process or to suit their personal taste preferences. Kabocha is commonly used in side dishes and soups, or as a substitute for potato or other squash varieties. It can be roasted after cutting the squash in half, scooping out the seeds, and then cutting the squash into wedges. With a little cooking oil and seasoning, it can be baked in the oven. Likewise, cut kabocha halves can be added to a pressure cooker and steamed under high pressure for 15–20 minutes. One can slowly bake kabocha whole and uncut in a convection oven, after which the entire squash becomes soft and edible, including the rind.

Kabocha is available all year but is best in late summer and early fall. Kabocha is primarily grown in Japan, South Korea, Thailand, California, Florida, Hawaii, Southwestern Colorado, Mexico, Tasmania, Tonga, New Zealand, Chile, Jamaica, and South Africa, but is widely adapted for climates that provide a growing season of 100 days or more. Most of the kabocha grown in California, Colorado, Tonga and New Zealand is actually exported to Japan.[citation needed]

Japan

[edit]

In Japan, kabocha is a common ingredient in vegetable tempura and is also made into soup and croquettes.[8] Less traditional but popular uses include incorporation in desserts such as pies, pudding, and ice cream.[8][9]

Korea

[edit]

In Korea, danhobak (단호박) is commonly used for making hobak-juk (pumpkin porridge). Danhobak literally means 'sweet pumpkin'.[10]

Thailand

[edit]

Fak thong (Thai: ฟักทอง) is used in traditional Thai desserts and main courses. Kabocha is used in Jamaican chicken foot soup.[citation needed]

Nutrition

[edit]

This squash is rich in beta carotene, with iron,[11] vitamin C, potassium, and smaller traces of calcium, folic acid, and minute amounts of B vitamins.[12]

Ripeness

[edit]

When kabocha is just harvested, it is still growing. Therefore, unlike other vegetables and fruits, freshness is not as important. It should be fully matured first, in order to become flavorful, by first ripening the kabocha in a warm place (77 °F/25 °C) for 13 days to convert some of the starch to sugar. Then the kabocha is transferred to a cool place (50 °F/10 °C) and stored for about a month in order to increase carbohydrate content. In this way the just-harvested, dry, bland-tasting kabocha is transformed into a smooth, sweet kabocha. Fully ripened, succulent kabocha will have reddish-yellow flesh, a hard skin, and a dry, corky stem. It reaches the peak of ripeness about 1.5–3 months after it is harvested.[13]

History

[edit]

All squashes were domesticated in Mesoamerica. In 1997, new evidence suggested that domestication occurred 8,000 to 10,000 years ago, a few thousand years earlier than previous estimates.[14] That would be 4,000 years earlier than the domestication of maize and beans, the other major food plant groups in Mesoamerica.[15] Archeological and genetic plant research in the 21st century suggests that the peoples of eastern North America independently domesticated squash, sunflower, marsh elder, and chenopod.[16]

Portuguese sailors introduced kabocha to Japan in 1541, bringing it with them from Cambodia. The Portuguese name for the squash, Camboja abóbora (カンボジャ・アボボラ), was shortened by the Japanese to kabocha. Alternatively, the Portuguese origin is the word cabaça for gourd. Kabocha is written in Kanji as 南瓜 (literally, "southern melon"), and it is also occasionally referred to as 南京瓜 (Nanking melon).[citation needed] In China, this term is applied to many types of squashes with harder skin and beefier flesh (including pumpkins), not just kabochas.

[edit]
  • Seedling
    Seedling
  • First leaf
    First leaf
  • Branching habit
    Branching habit
  • Flower
    Flower
  • Flower and flower bud
    Flower and flower bud
  • Young fruit
    Young fruit
  • Whole squashes
    Whole squashes
  • Section, showing seeds
    Section, showing seeds
  • Flower scar
    Flower scar
  • Peduncle
    Peduncle
  • Dish of roasted kabocha
    Dish of roasted kabocha

See also

[edit]

References

[edit]
Revisions and contributorsEdit on WikipediaRead on Wikipedia

Kabocha

View on Grokipedia
from Grokipedia
Kabocha, also known as Japanese pumpkin, refers to a group of cultivars of () characterized by its dark green, hard rind and vibrant orange-yellow flesh, typically weighing 2 to 4 pounds with a round or slightly flattened shape. Its flesh offers a dense, dry texture when cooked, delivering a rich, sweet flavor reminiscent of , , and combined. Nutritionally, it provides high levels of (from beta-carotene), vitamins B1, B2, and C, , and calcium, supporting immune function, eye health, and while remaining low in calories. Originating from , where it was domesticated around 4,000 years ago, kabocha was introduced to by Portuguese traders in the mid-16th century, likely via routes through or the , where it was initially called "kabocha" as a corruption of the term for Cambodian . By the , it had spread across , becoming a staple during the , especially in regions like Tōhoku and Kyōto, where it was valued for its long storage life through winter. Today, it is cultivated worldwide in temperate climates. In cuisine, kabocha is versatile, particularly in Japanese dishes. Culturally, it holds significance in Japanese autumn traditions as part of the "three autumn treasures" alongside sweet potatoes and chestnuts, symbolizing seasonal abundance and warmth during colder months.

Botany and Varieties

Taxonomy

Kabocha is botanically classified as a cultivar of Cucurbita maxima Duchesne ex Lam., a within the genus Cucurbita and the family Cucurbitaceae. The Cucurbitaceae family encompasses a diverse group of , including other squashes, pumpkins, , and cucumbers, many of which share similar vining growth habits and fruit structures. While kabocha is primarily associated with C. maxima, some modern varieties are hybrids involving Duch. ex Poir., which contributes traits like disease resistance in crosses such as Tetsukabuto. This distinction highlights C. maxima's role as the foundational species for traditional kabocha, separate from C. moschata's use in butternut-types and certain hybrid developments. As a domesticated , C. maxima originated in , where it was selectively bred by over millennia before global dissemination. The term "kabocha" entered Japanese lexicon in the via traders, deriving from "camboja abóbora," a phrase combining "Camboja" ( for ) with "abóbora" ( or squash). These traders introduced the squash to around 1541, likely routing through Cambodian ports, leading to the name's adaptation despite the plant's American origins.

Description

Kabocha squash exhibits a distinctive round and squat shape, often resembling a flattened or small , with a typical of 8 to 10 inches and weight ranging from 3 to 4 pounds. This compact form makes it comparable in size to , though shorter and broader, while sharing edibility with due to its fully consumable flesh and rind when mature. As a member of the species , it develops a hard, smooth rind that is characteristically dark green, sometimes featuring mottled stripes or grayish-blue hues. The rind of mature kabocha is thick and dense, providing durability for storage, with a dull finish that may include subtle ribbing or speckles. Beneath this exterior lies bright orange flesh that is dense and creamy in texture, offering a firm yet tender consistency when prepared. This contributes to the squash's inherent sensory qualities, delivering a sweet and nutty flavor profile often likened to a hybrid of and .

Varieties

Kabocha squash encompasses a range of cultivars primarily derived from , with many modern varieties resulting from interspecific hybrids developed in during the 1940s by crossing C. maxima with C. moschata to enhance disease resistance, flavor, yield, early maturity, and heat tolerance. These hybrids form the basis for both traditional Japanese selections and later adaptations in other regions. Common varieties include the Delica, a Japanese F1 hybrid bred by Takii Seed Company in 1964, featuring a dark green rind, thick yellow flesh with a sweet and nutty flavor, and fruits weighing 3–4 pounds that mature in about 85 days. The Sunshine, an American F1 hybrid and All-America Selections winner from 2004, draws influences from buttercup squash types, displaying a vibrant red-orange rind, bright orange sweet flesh ideal for baking and pies, and fruits of 3–5 pounds on semi-bush plants. The cultivar offers a compact option suited for home gardens, producing 4–5 squat, round fruits per medium-vining plant, each with a deep green to gray rind, dense golden-orange flesh that is , dry, and flaky in texture, and weighing 3–4 pounds. Regional adaptations highlight differences, such as sweeter, nuttier Japanese strains like Delica, which emphasize dense, starchy flesh akin to sweet potatoes, compared to American hybrids like Sweet Mama. The , an early-maturing and Selections winner from 1979, features a gray-green drum-shaped rind, bright yellow nutty and dry flesh, short vines for space efficiency, and 4-pound fruits with excellent storage.
VarietyRind ColorFlesh CharacteristicsAverage SizeKey Traits and Origin
DelicaDark greenThick, yellow, sweet, nutty3–4 lbsJapanese (Takii, 1964); early maturity, high yield
SunshineRed-orangeBright orange, sweet, smooth3–5 lbsAmerican (AAS 2004); buttercup influences, semi-bush
Black ForestDeep green/grayGolden-orange, sweet, dry, flaky3–4 lbsCompact plants, 4–5 fruits/plant; suited for home gardens
Sweet MamaGray-greenBright yellow, nutty, dry4 lbsAmerican (AAS 1979); short vine, long storage

Cultivation

Growing Conditions

Kabocha squash () is a warm-season that thrives in temperatures between 70-85°F (21-29°C) during active growth, requiring full sun exposure of at least 6-8 hours daily to promote vigorous development and set. It demands 80-100 frost-free days to reach maturity, making it suitable for regions with extended summers, and soil temperatures should be at least 70°F (21°C) before planting to ensure proper . For optimal growth, kabocha requires well-drained, fertile soil rich in with a range of 6.0-6.8, which supports nutrient uptake and prevents in this vining . Seeds can be direct-sown after the last frost in hills or rows, spaced 3-4 feet apart to allow for sprawling vines up to 10-15 feet long, or started indoors 3-4 weeks earlier in pots for transplanting. Consistent watering is essential, providing 1-2 inches per week through deep to maintain even without waterlogging, which can be achieved via drip systems to minimize foliar diseases. Early in the season, apply nitrogen-rich fertilizers to encourage leafy growth, transitioning to phosphorus-based amendments during flowering and fruiting to boost root and fruit development. Common pests like squash bugs can be managed through row covers and hand removal of eggs, while powdery mildew—favored by humid conditions—is prevented by ensuring good air circulation and avoiding overhead watering. Major production occurs in , where it was introduced in the and remains a staple crop, as well as in and , the latter being a key exporter to Asian markets due to its suitable and soil conditions.

Harvesting and Ripeness

Kabocha squash reaches maturity when several external indicators signal ripeness, including a hardened rind that resists penetration by a fingernail, a dry and corky stem that has turned brown, and a subtle shift in rind color from bright to dull green. The vines typically die back naturally as the fruit matures, providing an additional cue that harvest time is near. Harvest kabocha 90 to 110 days after planting, usually in late summer or early fall, before the first to avoid damage from temperatures below 45°F (7°C). Cut the fruit from the using a sharp or pruners, leaving 2 to 3 inches of stem attached to minimize rot risk during storage. After harvest, cure kabocha in a warm, dry area at 80 to 85°F (27 to 29°C) with good ventilation for 10 to 14 days to harden the rind and enhance flavor by converting starches to sugars. Once cured, store at 50 to 55°F (10 to 13°C) and 50 to 70% relative in a well-ventilated space, where it can last 3 to 6 months without significant quality loss. Premature harvest often results in underdeveloped flavor due to incomplete sugar accumulation and increased susceptibility to storage rot from soft rinds and higher moisture content.

Culinary Uses

In Japan

In , kabocha is prized for its , nutty flavor, which enhances both savory and preparations without overpowering other ingredients. One of the most iconic dishes is kabocha no , where chunks of kabocha are simmered in a savory-sweet broth made from , , , and , allowing the vegetable's natural sugars to caramelize gently for a tender, glossy finish. This classic is a staple in home cooking and (everyday Kyoto-style meals). Kabocha also features prominently in , where thin slices are lightly battered and deep-fried to achieve a crisp exterior that contrasts with the soft, creamy interior. For desserts, kabocha is pureed and sweetened to create kabocha anko, a smooth paste similar to traditional but with a subtler, pumpkin-like sweetness; it fills or is layered into breads and pastries. Kabocha holds seasonal significance in autumn, when it peaks in sweetness after post-harvest ripening, appearing in harvest festivals like (moon viewing) and everyday boxes as a portable, nutritious element alongside rice and proteins. Historically, during the post-World War II era, kabocha played a key role in diets amid food shortages and sugar , providing a naturally sweet alternative that stretched limited resources in simple simmered or steamed dishes. Preparation techniques emphasize kabocha's versatility while preserving its texture and flavor. is common to retain moisture and tenderness, often done whole or in wedges until the skin softens, making it ideal for mashing into salads or purees. or slices at high heat promotes of the natural sugars, yielding a concentrated sweetness for snacks or toppings. Modern recipes highlight the skin's edibility, as it becomes tender and nutrient-rich after cooking, reducing waste and adding a subtle earthiness to the dish.

In Other Regions

In Korea, known locally as danhobak, kabocha squash is incorporated into traditional dishes such as hobak jeon, where thin slices are coated in a of flour and before being pan-fried into crispy pancakes served as a side or snack. It is also prepared as a called hobakjuk. In , kabocha is a popular addition to gaeng, or curries, where chunks are simmered in creamy alongside proteins like and paste to create a rich, mildly sweet dish. It is also prepared as a simple side by grilling or roasting wedges until caramelized, often glazed with soy-based sauces and fresh for enhanced flavor. Western cuisines, particularly in the and , have embraced kabocha for its versatility and natural sweetness, often wedges or cubes to add to salads with greens, nuts, and vinaigrettes for a seasonal, earthy component. In the , it serves as a substitute for in pies, where the pureed flesh is mixed with spices, eggs, and cream for a denser, nuttier filling baked in a flaky crust. Soups highlight its creaminess when roasted and blended with , onions, and herbs, while pureed preparations are common for due to its mild flavor and nutrient density. Its appeal has grown in scenes across the and , where it is prized by chefs for its buttery texture and is featured in seasonal menus at restaurants emphasizing local, produce. Kabocha's adaptability extends to vegan diets and fusion dishes outside Asia, such as risotto where roasted cubes are stirred into creamy arborio rice with vegetable broth, miso, and greens for a comforting, umami-rich entree.

Nutrition and Health

Nutritional Composition

Kabocha squash is low in calories, providing approximately 34 calories per 100 grams of raw flesh, primarily from carbohydrates. It contains about 8.6 grams of carbohydrates per 100 grams, mostly in the form of complex starches, along with 1 gram of protein and negligible fat (0.1 grams per 100 grams). The squash is particularly rich in vitamins, with vitamin A derived from beta-carotene standing out; a 100-gram serving supplies around 820 micrograms of beta-carotene, equivalent to approximately 68 micrograms RAE or 8% of the daily value (DV). A one-cup serving (about 116 grams) provides roughly 9% DV. It also offers about 12 milligrams of vitamin C per 100 grams (roughly 13% DV), along with smaller amounts of vitamin E (0.1-0.3 milligrams per 100 grams), vitamin K (about 1.1 micrograms per 100 grams), and vitamin B6 (0.1 milligrams per 100 grams). In terms of minerals, kabocha provides a notable amount of (approximately 340 milligrams per 100 grams, supporting balance), magnesium (12 milligrams per 100 grams), and iron (0.7 milligrams per 100 grams). Additionally, it contains 1-3 grams of per 100-gram serving, contributing to digestive . Compared to other winter squashes like butternut or , kabocha has higher levels of natural sugars (about 3-4 grams per 100 grams, or 10-15% of its dry weight), which account for its sweeter flavor, along with elevated content for enhanced nutritional density.

Health Benefits

Kabocha squash contributes to health through its compounds, particularly beta-carotene, which the body converts to to support eye health by potentially reducing the risk of age-related and cataracts, as well as bolstering immune function. Additionally, beta-carotene's properties may help lower cancer risk when consumed as part of a food-rich diet, though more human studies are needed to confirm these effects in kabocha specifically. The in kabocha aids synthesis essential for skin integrity and , while also exhibiting potential cancer-preventive effects via its antioxidant activity. Its high content promotes digestive health by facilitating regular bowel movements and supporting , while the low calorie density aids by promoting without excess energy intake. Kabocha's low glycemic index helps regulate blood sugar levels, preventing sharp post-meal spikes and benefiting those managing diabetes or insulin sensitivity, as supported by its fiber and complex carbohydrate profile. Polyphenols present in kabocha exhibit anti-inflammatory properties, potentially mitigating chronic inflammation linked to various diseases. Studies on squash consumption, including winter varieties like kabocha, associate regular intake with reduced cardiovascular risk, partly due to potassium content that counters sodium's blood pressure-elevating effects and overall nutrient profile that supports heart health. Individuals prone to kidney stones should note that while kabocha is relatively low in oxalates compared to other , moderation and consultation with a healthcare provider are advisable to avoid any cumulative risk. Non-organic kabocha generally has low pesticide residues, as ranks low on assessments of produce contamination, so opting for organic varieties can further minimize exposure.

History and Cultural Significance

Origins

Kabocha squash belongs to the species , which was domesticated in from wild ancestors during the . Genetic and phylogenetic analyses indicate that C. maxima originated from wild relatives, including C. maxima subsp. andreana found in northern and , with close relations to C. ecuadorensis. Domestication likely occurred around 4,000 years ago, though broader archaeological evidence for the genus suggests initial cultivation as early as 10,000 years before present. Archaeological remains, including seeds and fruit fragments from sites in southern and northwest dated between 3,000 and 800 years , demonstrate early selection for larger fruits and diverse morphologies compared to wild forms. These findings, combined with population genomics using over 15,000 SNPs, reveal no severe bottleneck, suggesting a broad initial maintained through ongoing between wild and cultivated populations. in these regions utilized C. maxima for , consuming the flesh and , and for tools such as containers and utensils crafted from the hard rinds. Etymologically, the plant was known in pre-Columbian by names derived from indigenous languages, such as "zapallo" from the Quechua term "sapallu," referring to pumpkin-like squashes, reflecting its cultural significance long before European contact. Genetic studies of ancient remains from and further confirm the ' deep roots in Andean and indigenous , with morphological evolution evident in enlarged peduncles and pericarps.

Global Spread and Adoption

Kabocha squash was introduced to in the mid-16th century by traders who brought seeds from , marking the beginning of its cultivation in . The name "kabocha" derives from a phonetic adaptation of the Portuguese term "Camboja abóbora," combining "Camboja" (an old spelling of ) with "abóbora" (), reflecting the squash's presumed origin at the traders' last port of call. By the (1603–1868), kabocha had become firmly established in Japanese agriculture, valued for its versatility and nutritional reliability, and was even listed among the era's top five most delicious vegetables. Its cultivation spread rapidly across regions like Tohoku, supported by that enhanced its sweetness and storage qualities. In the mid-19th century, a sweeter variety was reintroduced to from the around 1863, becoming particularly popular in colder regions like due to its suitability for such climates. Kabocha spread to other Asian countries, including (fak thong), where it has been integrated into traditional cuisine since the Ayutthaya period (14th–18th centuries), adapting to tropical conditions for savory and dessert preparations. It was introduced more recently to Korea (danhobak) in the late 20th century and has become popular in local dishes. In the 19th and 20th centuries, kabocha reached and the primarily through immigrant communities and international seed exchanges, with cultivation becoming established in the United States by the late . European adoption followed broader squash dissemination by explorers, though specific kabocha cultivation grew via Asian diaspora in countries like the and , kabocha played a crucial role in as a resilient grown in backyards and schoolyards to combat severe food shortages, providing a calorie-dense staple that helped sustain populations amid wartime . Today, remains a leading producer and exporter of kabocha, ranking second globally in exports with a of about 1.33% as of 2024, supplying significant volumes to the where it supports domestic farming in states like and . Culturally, kabocha symbolizes the autumn harvest in , featured in seasonal festivals and moon-viewing traditions as a of abundance. In Western contexts, it has integrated into fusion cuisines, appearing in dishes blending Asian techniques with local ingredients, such as roasted kabocha in salads or soups.

References

  1. https://specialtyproduce.com/produce/Kabocha_Squash_363.php
  2. https://extension.oregonstate.edu/catalog/pub/em-9270-kabocha-buttercup-squash-western-oregon-gardens
  3. https://worldcrops.org/crops/kabocha/index.html
  4. https://gochisohistory.com/kabocha/
  5. https://nph.onlinelibrary.wiley.com/doi/10.1111/nph.16015
  6. https://plants.ces.ncsu.edu/plants/cucurbita-maxima/
  7. https://www.johnnyseeds.com/vegetables/squash/winter-squash/tetsukabuto-f1-hubbard-squash-seed-3578.html
  8. https://hihort.blogspot.com/2013/04/kabocha.html
  9. https://academics.hamilton.edu/foodforthought/our_research_files/cucurbitaceae.pdf
  10. https://www.jlect.com/entry/1340/kabocha/
  11. https://www.portuguese.asia/post/how-the-portuguese-introduced-pumpkin-to-japan
  12. https://www.johnvenaproduce.com/product/winter-squash/
  13. https://extension.oregonstate.edu/sites/extd8/files/documents/em9270.pdf
  14. https://www.takiiseed.com/variety/delica/
  15. https://www.seedway.com/product/delica-squash-treated-seed/
  16. https://specialtyproduce.com/produce/Delica_Winter_Squash_18579.php
  17. https://www.johnnyseeds.com/vegetables/squash/winter-squash/sunshine-f1-kabocha-squash-seed-2998.html
  18. https://fedcoseeds.com/seeds/sunshine-kabocha-1635
  19. https://uprisingorganics.com/products/winter-squash-black-forest-kabocha
  20. https://hudsonvalleyseed.com/products/black-forest-kabocha-squash
  21. https://www.bcecoseedcoop.com/products/black-forest-kabocha
  22. https://www.stokeseeds.com/ca/sweet-mama-hybrid-kabocha-squash-309-group
  23. https://www.westcoastseeds.com/products/sweet-mama
  24. https://www.epicgardening.com/kabocha-squash/
  25. https://www.johnnyseeds.com/growers-library/vegetables/winter-squash/kabocha-winter-squash-key-growing-information.html
  26. https://www.gardeningknowhow.com/edible/vegetables/squash/kabocha-squash.htm
  27. https://www.almanac.com/plant/winter-squash
  28. http://www.gardening.cornell.edu/homegardening/scene11f1.html
  29. https://extension.umd.edu/resource/growing-winter-squash-home-garden
  30. https://horticulture.oregonstate.edu/oregon-vegetables/squash-pumpkin-and-winter
  31. https://extension.umd.edu/resource/key-common-problems-squash
  32. https://reidproduceco.nz/products/kabocha-export-to-asia/
  33. https://www.threegoodmen.co.nz/discover
  34. https://extension.sdstate.edu/harvesting-and-storing-pumpkins-and-winter-squash
  35. https://postharvest.ucdavis.edu/produce-facts-sheets/pumpkin-winter-squash
  36. https://www.johnnyseeds.com/growers-library/vegetables/winter-squash/winter-squash-eating-guide.html
  37. https://gardeningsolutions.ifas.ufl.edu/plants/edibles/vegetables/winter-squash/
  38. https://www.justonecookbook.com/simmered-kabocha-squash/
  39. https://sakura.co/blog/kabocha-the-story-of-the-japanese-pumpkin
  40. https://www.okonomikitchen.com/kabocha-pumpkin-daifuku/
  41. https://www.japancentre.com/en/blog/2021/10/18/5-delicious-japanese-recipes-for-autumn
  42. https://chefjacooks.com/en/how-to-make-pumpkin-dango/
  43. https://pickledplum.com/kabocha-squash-recipe/
  44. https://www.okonomikitchen.com/how-to-cook-kabocha/
  45. https://hungryinthailand.com/thai-kabocha-squash-curry/
  46. https://hot-thai-kitchen.com/soy-caramel-roasted-kabocha-squash/
  47. https://www.loveandlemons.com/roasted-kabocha-squash/
  48. https://tastecooking.com/recipes/kabocha-squash-pie/
  49. https://dishingupthedirt.com/recipes/soup/roasted-kabocha-squash-soup/
  50. https://seasiderecipes.com/how-to-make-kabocha-squash-puree/
  51. https://www.foodroots.co/blog-2/2020/11/23/what-is-kabocha
  52. https://www.bamco.com/blog/from-koginut-to-kabocha-tasting-the-rich-diversity-of-winter-squash/
  53. https://ordinaryvegan.net/recipes/kabocha-risotto/
  54. https://www.nutrition-and-you.com/kabocha-squash.html
  55. https://www.verywellfit.com/how-many-calories-in-kabocha-squash-2507121
  56. https://pmc.ncbi.nlm.nih.gov/articles/PMC3296918/
  57. https://www.webmd.com/diet/health-benefits-of-kabocha-squash
  58. https://extension.unh.edu/sites/default/files/migrated_unmanaged_files/Resource006362_Rep9108.pdf
  59. https://www.healthcastle.com/squash-health-benefits-and-how-to/
  60. https://ods.od.nih.gov/factsheets/VitaminA-Consumer/
  61. https://doi.org/10.1016/j.maturitas.2016.08.004
  62. https://ods.od.nih.gov/factsheets/VitaminC-Consumer/
  63. https://nutritionsource.hsph.harvard.edu/food-features/winter-squash/
  64. https://pmc.ncbi.nlm.nih.gov/articles/PMC7382094/
  65. https://pmc.ncbi.nlm.nih.gov/articles/PMC6464871/
  66. https://ucikidneystonecenter.com/wp-content/uploads/2020/06/Oxalate-Content-of-Foods.pdf
  67. https://www.ewg.org/foodnews/full-list.php
  68. https://ufdcimages.uflib.ufl.edu/UF/E0/05/16/67/00001/KATES_H.pdf
  69. https://www.pnas.org/doi/10.1073/pnas.1516109112
  70. https://link.springer.com/article/10.1007/s00334-017-0637-8
  71. https://www.mdpi.com/1424-2818/13/8/354
  72. https://www.japantimes.co.jp/life/2017/09/09/food/attention-turns-kabocha-squash-cooler-weather-looms/
  73. https://specialtyproduce.com/produce/Thai_Pumpkin_Squash_17121.php
  74. https://gardenersmag.com/kabocha/
  75. https://thewoksoflife.com/how-to-grow-kabocha-squash/
  76. https://www.tridge.com/tridge-woods/fresh-kabocha-squash/JP
Add your contribution
Related Hubs
User Avatar
No comments yet.