Japanese Kabocha Squash


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Kabocha (かぼちゃ, 南瓜) is a type of winter squash, a Japanese variety of the species Cucurbita maxima. It is also called kabocha squash or Japanese pumpkin in North America.  It is a staple of Japanese cuisine, especially during the winter time where there is a tradition of eating kabocha to stay strong and bring in good luck on winter solstice.

Recognised for its outstanding sweetness, kabocha has a rich texture and flavour that is almost similar to a sweet potato and a pumpkin combined. Some even describe the flavour as close to roasted chestnut. The green outer skin may be tough, but you’d surprised that it is edible and tender after cooked. We treasure the squash so much that it is used in many Japanese cooking where it is simmered in Dashi or soups, stewed, stir-fried, deep-fried into tempura, or desserts. You can also simply roast it in the oven and enjoy with simple seasonings.

*Note: our Japanese Kabocha can be eaten together with its skin. 

Kabocha Squash Nutrition Facts and Health Benefits

Health Benefits Include:

  • An excellent source of beta-carotene, which is great for immunity, healthy skin, hair, and eyes.

  • Rich in iron, Vitamin C and some B vitamins.

  • Another winning quality of kabocha squash is it has just a fraction of calories compared to other squash varieties.  High in dietary fiber, kabocha squash is an ideal food to keep you feeling full.