Japan Hokkaido Premium Kabocha
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Kabocha has an exceptional sweet flavor, even sweeter than butternut squash. It is similar in texture and flavorto a pumpkin and sweet potato combined. Some kabocha can taste like Russet potatoes or chestnuts.
This squash variety was introduced to Japan in the 16th Century by Portuguese traders who brought the vegetable from Cambodia. It is now widely used in Japan in tempura and elegant Kyoto cuisine. And luckily for its fans, it is now grown all over the world.
It contains plenty of beta carotene, iron, vitamin C and potassium. It is delicious roasted, baked but also in soups.