Kabocha

Posted on 17. Jan, 2010 by grace in Ingredients, Japanese

Kabocha is a type of squash found in Japan and is also called the “Japanese pumpkin.” It has a hard green exterior, is yellow-orange colored inside and tastes very sweet. It is abundant in beta carotene,vitamin C, iron and potassium. It also contains folic acid, calcium, and vitamin B. Once kabocha is cut open, it can grow mold very easily. So, the best way to store them is to cut them up in pieces, and then freezing them.