Kabocha

Kabocha (

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.^[6] 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 utilized 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,

In Japan, kabocha is a common ingredient in vegetable tempura and is also made into soup and croquettes.^[7] Less traditional but popular usages include its incorporation in desserts such as pies, pudding, and ice cream.^[7][8]

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  Nimono of kabocha, part of Japanese cuisine
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  Shown on the right, kabocha is a common ingredient in tempura

Korea

In Korea, danhobak (단호박) is commonly used for making hobak-juk (pumpkin porridge).

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  Danhobak-buchimgae (kabocha pancake)
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  Danhobak-

  jujube
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  Danhobak-

  juk

  (kabocha porridge)
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  Danhobak-salad (kabocha salad)
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  Danhobak-

  yanggaeng

  (kabocha and yam jelly)
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  Danhobak-latte (kabocha latte)