Kabocha Squash / Japanese Pumpkin

Kabocha squash / Japanese pumpkin (かぼちゃ in Japanese) are a fruit vegetable of the Cucurbitaceae family, characterized by their tough, black skin and orange flesh. The kabocha squash currently cultivated in Japan are mainly "Western pumpkins", characterized by their fluffy flesh and sweetness. They are widely used in stews, fried dishes, baked dishes, soups, sweets, and are especially popular with women and children.

Kabocha squash is rich not only in beta-carotene, which is a precursor of vitamin A, but also vitamin C, and vitamin E. These nutrients have antioxidant properties and are useful for boosting immunity, preventing aging, and maintaining healthy skin. Kabocha squash also contains a lot of dietary fiber, which is effective in improving the intestinal environment and preventing constipation, as well as potassium which helps regulate blood pressure. In addition, kabocha contains B vitamins and iron, which promotes energy metabolism and contributes to fatigue recovery and anemia prevention.
Kabocha squash mainly contains carotenoid phytochemicals such as beta-carotene, lutein, and zeaxanthin, which have strong antioxidant properties. Beta-carotene is converted into vitamin A in the body and helps maintain healthy eyesight and skin. Lutein and zeaxanthin are particularly effective in protecting eye health and reducing the risk of age-related macular degeneration.

Remove the seeds and pulp from the cut kabocha squash with a spoon, then remove the moisture with kitchen paper, wrap it tightly in plastic wrap, and store in the refrigerator. It can be stored in the refrigerator for 3 to 4 days. If you are not using the kabocha in a dish immediately, cut it to the size you will use, place it in a plastic bag, and store it in the freezer for up to a month.

Pumpkins come in a variety of colors and shapes. For instance, pumpkins used for Halloween decorations, the long, gourd-shaped pumpkin called butternut, and zucchini are also pumpkins.

A variety of pumpkins

The skin of kabocha is hard, so be careful not to cut yourself when cutting it. If you put the kabocha in the microwave for 2-3 minutes before cutting, it will soften the skin and be easier to cut.