Ingredient Name: Kabocha. Also called Japanese Pumpkin.
Ingredient Name in Chinese: 南瓜 (Nán guā)
- Kabocha pumpkin is a small Japanese variety of winter squash, usually weighing 2 – 3 lbs each.
- It is sweeter than a butternut squash, and has a texture and flavor of a pumpkin and sweet potato combined.
- Kabocha pumpkin is commonly used in Asia where a pumpkin, potato, or other squash would be used in a recipe.
- It is also a common ingredient in Asian soups and vegetable tempura.
- The pumpkin is available all year round but is especially good in late summer and early fall.
Kabocha Pumpkin Uses and Health Benefits:
- Rich in vitamin C, beta carotene, iron, and potassium.
- Contains small amounts of calcium, folic acid, and minute traces of B vitamins.
- See a list of soup recipes using kabocha pumpkins.
- Rinse the outside of the kabocha pumpkin before cutting off the hard tough skin with a knife.
- Cut the pumpkin lengthwise in half. Use a spoon to scoop out the seeds.
Where to buy:
- Available in Asian grocery stores, and sometimes in larger non-Asian grocery supermarkets.
How do you enjoy your Kabocha pumpkins? Leave a comment below to share your ideas.
|Link to this page from your site or recipe!
Just copy and paste the code below to your page:
|<a href=”http://www.chinesesouppot.com/?p=105″>Learn more about Kabocha Pumpkin here.</a>|