Rich and nutty, Japanese pumpkin, or kabocha, features a creamy texture and a sweet, earthy flavor that deepens when roasted. Its vibrant orange flesh adds a beautiful hue to any dish.
Where it comes from
Introduced to Japan from the Americas in the 16th century, kabocha has become a beloved ingredient in Japanese cuisine, revered for its versatility and health benefits.
In the kitchen
Used in soups, stews, and tempura, Japanese pumpkin enhances dishes with its rich flavor and silky texture, making it a comforting staple in both savory and sweet recipes.
Nutrition (per 100g)
26kcalCal
1.0gProtein
0.1gFat
7.0gCarbs
1.0gFiber
Values are AI-estimated, not from a laboratory database
