183:. The rind is edible although some cooks may peel it to speed up the cooking process or to suit their personal taste preferences. Kabocha is commonly utilized in side dishes and soups, or as a substitute for potato or other squash varieties. It can be roasted after cutting the squash in half, scooping out the seeds, and then cutting the squash into wedges. With a little cooking oil and seasoning, it can be baked in the oven. Likewise, cut Kabocha halves can be added to a pressure cooker and steamed under high pressure for 15–20 minutes. One can slowly bake Kabocha whole and uncut in a convection oven, after which the entire squash becomes soft and edible, including the rind.
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768:"Japanese pumpkin is a collective term used only for varieties of C. moschata originally grown in Japan. In Australia the most popular cultivar is known as Ken’s Special which was selected in North Queensland. It is marketed as Japanese pumpkin in most Australian retail fruit and vegetable outlets."
455:
first, in order to become flavorful, by first ripening the kabocha in a warm place (77 °F/25 °C) for 13 days to convert some of the starch to sugar. Then the kabocha is transferred to a cool place (50 °F/10 °C) and stored for about a month in order to increase carbohydrate
456:
content. In this way the just-harvested, dry, bland-tasting kabocha is transformed into a smooth, sweet kabocha. Fully ripened, succulent kabocha will have reddish-yellow flesh, a hard skin, and a dry, corky stem. It reaches the peak of ripeness about 1.5–3 months after it is harvested.
150:
Kabocha is hard on the outside with knobbly-looking skin. It is shaped like a squat pumpkin and has a dull-finished, deep-green skin with some celadon-to-white stripes and an intense yellow-orange color on the inside. In many respects it is similar to
198:, New Zealand, Chile, Jamaica, and South Africa, but is widely adapted for climates that provide a growing season of 100 days or more. Most of the kabocha grown in California, Colorado, Tonga and New Zealand is actually exported to Japan.
770:
27:
826:
472:. In 1997, new evidence suggested that domestication occurred 8,000 to 10,000 years ago, a few thousand years earlier than previous estimates. That would be 4,000 years earlier than the domestication of
771:
https://www.researchgate.net/profile/David-Midmore/publication/303686355_Kabocha_and_Japanese_pumpkin_in_Australia/links/5b912f2f45851540d1d55c61/Kabocha-and-Japanese-pumpkin-in-Australia.pdf
155:, but without the characteristic protruding "cup" on the blossom (bottom) end. An average kabocha weighs two to three pounds, but a large squash can weigh as much as eight pounds.
837:
1090:
186:
Kabocha is available all year but is best in late summer and early fall. Kabocha is primarily grown in Japan, South Korea, Thailand, California, Florida, Hawaii,
297:
220:
355:
340:
451:
When kabocha is just harvested, it is still growing. Therefore, unlike other vegetables and fruits, freshness is not as important. It should be
912:
480:, the other major food plant groups in Mesoamerica. Archeological and genetic plant research in the 21st century suggests that the peoples of
547:
melon). In China, this term is applied to many types of squashes with harder skin and beefier flesh (including pumpkins), not just kabochas.
618:
606:
238:
1083:
142:). Varieties of kabocha include Ajihei, Ajihei No. 107, Ajihei No. 331, Ajihei No. 335, Cutie, Ebisu, Emiguri, Marron d'Or and Miyako.
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214:. Less traditional but popular usages include its incorporation in desserts such as pies, pudding, and ice cream.
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784:"Cultivar differences in New Zealand "Kabocha" (buttercup squash, Cucurbita maxima)"
1505:
1350:
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Portuguese sailors introduced kabocha to Japan in 1541, bringing it with them from
404:
172:
116:
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934:
115:, or indeed to other squashes. In Australia, "Japanese pumpkin" is a synonym of
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947:
Roush, Wade (1997). "Squash Seeds Yield New View of Early
American Farming".
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535:(literally, "southern melon"), and it is also occasionally referred to as
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20:
1355:
1342:
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1015:"Eastern North America as an independent center of plant domestication"
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112:
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782:
Cumarasamy, R.; Corrigan, V.; Hurst, P.; Bendall, M. (21 June 2002).
226:
745:. Agriculture & Livestock Industries Corporation. Archived from
900:"Why You Should be Eating Kabocha Squash, Pumpkin's Sweeter Cousin"
26:
524:
477:
473:
387:
195:
25:
420:
305:
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163:
Kabocha has an exceptionally sweet flavor, even sweeter than
58:
1068:
61:
55:
46:
827:"Vegetable Notes for Vegetable Farmers in Massachusetts"
982:
Smith, Bruce D. (1997). "The
Initial Domestication of
244:
Shown on the right, kabocha is a common ingredient in
206:
In Japan, kabocha is a common ingredient in vegetable
788:
New
Zealand Journal of Crop and Horticultural Science
43:
52:
1526:
1458:
1432:
1423:
1337:
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1117:
858:"Kabocha (Japanese Pumpkin): A Flavor of the Earth"
515:. Alternatively, the Portuguese origin is the word
49:
932:"Kabocha (Japanese Pumpkin) A Flavor of the Earth"
111:" may refer to either this squash, to the Western
815:Food Dictionary at Epicurious.com: kabocha squash
407:. Kabocha is used in Jamaican chicken foot soup.
1019:Proceedings of the National Academy of Sciences
537:
529:
505:
484:independently domesticated squash, sunflower,
82:
74:
1084:
8:
836:. v.18 no. 4: 2. 31 May 2017. Archived from
721:"What is Kabocha Squash (Japanese Pumpkin)?"
262:
167:. It is similar in texture and flavor to a
1429:
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1091:
1077:
1069:
1048:
1038:
852:
850:
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986:pepoin the Americas 10,000 Years Ago".
879:"Just One Cookbook: Kabocha Pie かぼちゃパイ"
712:
554:
275:
216:
499:. The Portuguese name for the squash,
403:(Thai: ฟักทอง) is used in traditional
175:combined. Some kabocha can taste like
130:Many of the kabocha in the market are
7:
511:), was shortened by the Japanese to
92:, a Japanese variety of the species
14:
1466:List of squash and pumpkin dishes
19:For the fermented tea drink, see
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210:and is also made into soup and
405:Thai desserts and main courses
309:(steamed kabocha) topped with
267:) is commonly used for making
1:
913:Kabocha, By Setsuko Yoshizuka
801:10.1080/01140671.2002.9514215
743:"Vegetable diagram (Kabocha)"
107:in North America. In Japan, "
1000:10.1126/science.276.5314.932
961:10.1126/science.276.5314.894
1111:List of gourds and squashes
1610:
18:
1561:
1371:Connecticut field pumpkin
1266:
1108:
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83:
75:
723:. Cooking Light Magazine
523:. Kabocha is written in
439:, and minute amounts of
431:, and smaller traces of
1040:10.1073/pnas.0604335103
684:Dish of roasted kabocha
415:This squash is rich in
371:(kabocha and yam jelly)
648:Section, showing seeds
349:-salad (kabocha salad)
134:, a type created from
31:
30:A whole kabocha squash
1589:Squashes and pumpkins
1013:Smith, B. D. (2006).
612:Flower and flower bud
482:eastern North America
468:were domesticated in
188:Southwestern Colorado
29:
16:Type of winter squash
935:Gochiso Web Magazine
273:(pumpkin porridge).
229:of kabocha, part of
1594:Japanese vegetables
1570:Category: Cucurbita
1319:Straightneck squash
1031:2006PNAS..10312223S
1025:(33): 12223–12228.
881:. 21 November 2016
334:(kabocha porridge)
99:It is also called
32:
1576:
1575:
1557:
1556:
1440:Buffalo gourd oil
1419:
1418:
1224:C. okeechobeensis
994:(5314): 932–934.
955:(5314): 894–895.
865:Gochiso (English)
843:on 31 March 2020.
291:(kabocha pancake)
1601:
1567:
1566:
1544:Pumpkin chucking
1445:Pumpkin seed oil
1430:
1406:Spaghetti squash
1361:Butternut squash
1299:Crookneck squash
1282:
1272:
1259:C. scabridifolia
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749:on 18 April 2016
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153:buttercup squash
140:buttercup squash
105:Japanese pumpkin
95:Cucurbita maxima
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1539:Jack-o'-lantern
1522:
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1450:Squash blossoms
1425:
1415:
1401:Red kuri squash
1386:Honeynut squash
1381:Delicata squash
1339:Winter squashes
1333:
1314:Pattypan squash
1286:Summer squashes
1273:
1264:
1175:C. foetidissima
1161:C. ecuadorensis
1126:C. argyrosperma
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1196:C. lundelliana
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867:: 36–37. 2006.
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1506:Pumpkin soup
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1351:Acorn squash
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1194:
1189:C. gracilior
1187:
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1168:C. ficifolia
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883:. Retrieved
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838:the original
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753:22 September
751:. Retrieved
747:the original
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727:22 September
725:. Retrieved
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173:sweet potato
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159:Culinary use
149:
135:
132:kuri kabocha
131:
129:
124:
117:Kent pumpkin
108:
104:
100:
93:
34:
33:
1511:Soup joumou
1501:Squash soup
1496:Pumpkin pie
1324:Tromboncino
1252:C. radicans
1217:C. moschata
1154:C. digitata
660:Flower scar
624:Young fruit
486:marsh elder
470:Mesoamerica
146:Description
125:C. moschata
1583:Categories
1527:Activities
1304:Gem squash
1231:C. palmata
1140:C. cordata
885:2020-11-26
707:References
576:First leaf
507:カンボジャ・アボボラ
441:B vitamins
437:folic acid
257:In Korea,
212:croquettes
190:, Mexico,
1471:Bundevara
1278:Cultivars
1210:C. maxima
1101:Cucurbita
984:Cucurbita
969:158673509
917:About.com
429:potassium
425:vitamin C
411:Nutrition
401:Fak thong
368:yanggaeng
362:Danhobak-
329:Danhobak-
311:red beans
304:Danhobak-
288:buchimgae
286:Danhobak-
270:hobak-juk
181:chestnuts
1366:Calabaza
1343:pumpkins
1329:Zucchini
1309:Kamokamo
1059:16894156
696:Calabaza
690:See also
672:Peduncle
564:Seedling
497:Cambodia
490:chenopod
466:squashes
447:Ripeness
396:Thailand
384:Danhobak
347:Danhobak
259:danhobak
192:Tasmania
71:Japanese
21:kombucha
1424:Related
1391:Kabocha
1356:Big Max
1294:Aehobak
1245:C. pepo
1118:Species
1050:1567861
1027:Bibcode
988:Science
949:Science
701:Kinpira
551:Gallery
545:Nanking
513:kabocha
460:History
433:calcium
419:, with
246:tempura
208:tempura
169:pumpkin
113:pumpkin
109:kabocha
69:; from
35:Kabocha
1568:
1491:Pepita
1459:Dishes
1426:topics
1396:Marrow
1057:
1047:
967:
600:Flower
517:cabaça
488:, and
364:sanyak
315:jujube
227:Nimono
965:S2CID
861:(PDF)
841:(PDF)
830:(PDF)
525:Kanji
521:gourd
478:beans
474:maize
388:latte
253:Korea
202:Japan
196:Tonga
1341:and
1055:PMID
755:2017
729:2017
519:for
476:and
464:All
421:iron
313:and
306:jjim
171:and
76:カボチャ
1045:PMC
1035:doi
1023:103
996:doi
992:276
957:doi
953:276
796:doi
539:南京瓜
527:as
331:juk
264:단호박
179:or
127:).
103:or
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