Overview

Japanese pumpkin, known as kabocha in Japanese, is a winter squash of the species Cucurbita maxima. It has a hard, dark green skin often marked with lighter green stripes or orange patches, and a dense, deep orange flesh that is sweet and starchy. When cooked, the flesh becomes creamy and tender with a flavor that is richer and sweeter than most other winter squashes.

Origin and history

Kabocha is believed to have originated in the Americas, like all Cucurbita species, and was introduced to Japan by Portuguese traders in the 16th century [1]. The Japanese name “kabocha” is thought to derive from the Portuguese word “cabocha,” meaning a type of gourd or squash. Over centuries of cultivation in Japan, the squash was selected for its dense texture and high sugar content, becoming distinct from other Cucurbita maxima varieties grown elsewhere. It spread throughout East and Southeast Asia, where it is now a common ingredient in Japanese, Korean, Vietnamese, and Thai cuisines.

Varieties and aliases

  • Kabocha (Japan)
  • Danhobak (Korean: 단호박)
  • Bí đỏ (Vietnamese, meaning “red squash”)
  • Fak thong (Thai: ฟักทอง)
  • Calabaza japonesa (Spanish)
  • Japanese pumpkin (Australia, New Zealand, English-speaking markets)
  • Kabocha squash (North America)

Culinary uses

Japanese pumpkin is versatile and used in both savory and sweet preparations. In Japanese cuisine, it is commonly simmered in dashi and soy sauce for a dish called kabocha no nimono, or used in tempura and soups. In Korea, danhobak is used in hobakjuk (pumpkin porridge), danhobak-tteok (rice cakes), and as a filling for songpyeon (rice cakes for Chuseok). In Vietnam, bí đỏ is simmered in clear soups with dried shrimp, as in canh bí đỏ tôm khô. In Thailand, fak thong is used in curries and sweet coconut desserts. The skin is edible when cooked and is often left on in simmered dishes.

Cross-cuisine context

Japanese pumpkin has no widely recognized analogue in Mexican cuisine. Mexican calabaza (typically Cucurbita moschata or Cucurbita pepo) is less dense and less sweet than kabocha, and is used in different preparations such as calabaza en tacha (candied squash) or calabacitas (young squash sautéed with corn and chiles). Comparison-by-function: kabocha’s dense, sweet flesh behaves more like a sweet potato or camote in texture and sugar content than like Mexican calabaza de castilla.

In other LA-relevant cuisines, kabocha is closest to Korean danhobak, which is the same squash, and to Thai fak thong, which is used in both savory curries and sweet coconut desserts. No direct analogue exists in Armenian, Persian, or Arabic cuisines, where winter squashes are less prominent.

Notes for cooks

  • Kabocha does not need to be peeled before cooking. The skin softens significantly when simmered, roasted, or steamed.
  • The flesh is drier and starchier than butternut or acorn squash. It holds its shape well in soups and stews without turning mushy.
  • To cut a raw kabocha, microwave the whole squash for 2 to 3 minutes to soften the hard skin, then slice with a heavy knife.