Kabocha is an Asian variety of winter squash of the species Cucurbita maxima.
Kabocha is commonly called Japanese pumpkin. It is also called kabocha squash in North America. In Japan, kabocha may refer to either this squash or to the Western-style pumpkin.
Varieties include: Ajihei, Ajihei No. 107, Ajihei No. 331, Ajihei No. 335, Cutie, Ebisu, Emiguri, and Miyako.
Many of the kabocha in the market are Kuri kabocha, a type created from Seiyo kabocha (buttercup squash).
It has a strong yet sweet flavor and moist, fluffy texture, which is like chestnuts. It is found in the market under such brand names as Miyako, Ebisu, Kurokawa, and Akazukin.
GreenPoint’s Kabocha Squash take 800 acres of cultivation and are commercialized from September to June.
Kabocha squash is rich in beta carotene, with iron, vitamin C, potassium, and smaller traces of calcium, folic acid, and minute amounts of B vitamins.