Kabocha (Cucurbita maxima) (auyama)

C. maxima was originally introduced to Japan by Portuguese traders in the mid 16th century. The word kabocha is thought to have originated from the Portuguese word for pumpkin, abóbora. Kabocha is a generic term for squash in Japan whereas in North America Kabocha is a specific type of winter squash. Japan has the highest consumption of Kabocha in the world.

Kabocha has a very hard, dark green rind and yellow to bright orange flesh. The flavor is very sweet, tasting like a cross between sweet potato and pumpkin. Kabocha is a popular vegetable in Japan being used in soups, sushi, and tempura dishes.

Kabocha varieties have been introduced into Latino markets where it is used as a substitute for calabaza.

Production

Production of Kabocha will be the same as for winter squash and pumpkin. Refer to The New England Vegetable Management Guide and click on "pumpkin and squash."

Seed Sources

Many seed companies offer Kabocha varieties. Including: Sakata Seed Company , Kitazawa Seed Company, and Johnnys Select Seeds.

Nutrional Information

Serving Size 85g : Calories 30. Carbohydrate (g) 7. Protein (g) 1. Fat (g) 0. Fiber (g) 1. Calcium (mg) 200. Iron (mg) 0.4. Vitamin A (IU) 3850. Vitamin C (mg) 9.