Winter Melon

Winter melon (とうがん in Japanese)  is a vegetable of the Cucurbitaceae family that is characterized by its refreshing taste and aroma. Its soft flesh is suitable for stir-fries, stews, dishes with thick sauces, and soups. Depending on your preference and the dish you are making, you can peel the melon thickly with a knife or thinly with a peeler. The peeled skin can be cut into thin strips and eaten in a stir-fry. Because it has a mild flavor, winter melon can be soaked in dashi or curry flavoring.　

Winter melon is low in calories as it is mostly water, and is rich in vitamin C. Vitamin C has antioxidant properties, boosts immunity, and supports healthy skin. It is also said to have a diuretic effect because it contains a high amount of potassium, which helps to eliminate excess salt from the body, improve inflammation, and regulate blood pressure.
Winter melon contains citrulline, an amino acid found in many plants of the Cucurbitaceae family. Citrulline is a nutrient involved in maintaining blood vessel function and promoting blood flow, and is said to be effective in preventing inflammation and improving poor circulation.
Since vitamin C in this vegetable is water-soluble, cooking methods of winter melon such as in soup or simmered dishes to be eaten together with broth are suitable.

Remove the soft white part with the seeds from the cut winter melon, wrap it in plastic wrap, and store it in the refrigerator for 2 to 3 days.

One may ask, why does winter melon have the word "winter" in its name, even though it is a vegetable that is in season in the summer? It is said that it came to be called “winter melon" because its thick skin does not lose moisture easily, and if left unpeeled, it can be stored in a cool, dark place until winter.