Kabocha, also known as Japanese pumpkin, is a variety of winter squash. Kabocha is sweet, tender, and fluffy. The flavor of kabocha is butter, nutty, and similar to sweet potato. The skin of kabocha squash is particularly thin and can be eaten when cooked. Trim and remove the seeds of kabocha before use.
Uses: Cut into thin slices or cubes and simmer until tender. Slice into wedges and steam until a toothpick pierces the flesh easily. Kabocha is excellent in soups, stew, curries, and deep-fried.