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Kabocha Pumpkin

Appears in
Let's Cook Japanese Food!: Everyday Recipes for Authentic Dishes

By Amy Kaneko

Published 2017

  • About
This round, heavy gourd, known as both a pumpkin and a squash, has green-and-white mottled skin, dense orange flesh, and a sweet full flavor. Because the skin is very hard, you will need to use a large, heavy knife to cut the squash into chunks. When cooked, the skin is completely edible, so my recipes call for removing the stem and seeds, but not peeling the pumpkin.

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