Kabocha Korokke Recipe – Japanese Pumpkin Croquette – FOOD is Four Letter Word (2024)

FAQs

Is kabocha the same as Japanese pumpkin? ›

Kabocha (/kəˈboʊtʃə/; from Japanese カボチャ, 南瓜) is a type of winter squash, a Japanese variety of the species Cucurbita maxima. It is also called kabocha squash or Japanese pumpkin in North America. In Japan, "kabocha" may refer to either this squash, to the Western pumpkin, or indeed to other squashes.

Kabocha squash has dark green skin and an orange interior with a fluffy, chestnut-like texture. Its sweet flavor might remind you of sweet potatoes or the sort of sugar pumpkins you bake into pumpkin pie. The exterior may have faint stripes or bumps, and there are some orange-skinned kabocha as well.

borrowed from Japanese, "kabocha squash, pumpkin"

Kabocha squash had higher amounts of vitamins and C than pumpkin, while both showed similar mineral contents except for iron.

Most people eat them for their flavor, but their texture and dry flesh make them ideal for cooking in stews and curries. If you want to eat them raw, you can dice or grate them into a salad for a nutty, sweet crunch and their bright orange color.

The kabocha skin is edible. Many Japanese kabocha recipes such as kabocha tempura and simmered kabocha require it to keep the skin on.

Kabocha is a Japanese winter squash that is commonly translated as 'pumpkin' in Japan. While it is true that kabocha and pumpkin are both of the Cucurbita genus, when it comes to cooking and taste, they are about as similar as an apple and a pear.

The kabocha squash is also referred to as the Japanese pumpkin. Naturally sweeter than butternut squash, the bright yellow flesh of the kabocha is denser than traditional pumpkins—a cross between a sweet potato and a pumpkin, if you will.

If you're feeling a bit more ambitious, try using steamed kabocha squash or delicata squash instead of canned pumpkin. In my opinion, they taste a bit sweeter than pumpkin, and also have a creamier texture.

Buttercup squash is a lot like kabocha with a belly button — but generally a little larger, a little moister, and not as nuanced in terms of flavor. These qualities allow buttercups to pair nicely with other flavors and textures, such as apples, grains, nuts, and cheeses.

What is the other name for Jap pumpkins? ›

Kent Pumpkins

Also known as Jap pumpkins, these sweet varieties are perfect for salads and baked dishes. They're not entirely orange, boasting more of a mottled grey and green exterior, with darker yellow flesh.