Kabocha is a type of winter squash (Cucurbita maxima) that originated in the Americas and was introduced to Japan via Portuguese traders in the sixteenth century. The name simply means ‘pumpkin’ in Japanese, though in English it refers specifically to a group of squat, round varieties with dark green, bumpy skin and vivid orange, dense flesh.
Kabocha has a drier, denser texture than many other pumpkins, with a naturally sweet, chestnut-like flavour that intensifies when roasted. It is a staple of Japanese home cooking — simmered in dashi broth, sliced into tempura, or puréed into soups. It is also widely used in Korean, Thai, and other Asian cuisines.
In Australia, kabocha (sometimes sold as Japanese pumpkin or Kent pumpkin, though Kent is a distinct variety) has become popular in both Asian and mainstream cooking. It is grown commercially in Queensland and other warm-climate regions.
How it's produced
Kabocha squash is grown as an annual crop in warm climates, planted from seed after the last frost. The vines are sprawling and need room to spread, and the fruit develops on the ground over the course of several months. Kabocha prefers well-drained, fertile soil and warm temperatures throughout the growing season.
Fruit is harvested in late summer or autumn when the skin has hardened and the stem begins to dry. Unlike soft-skinned summer squashes, kabocha has a thick rind that gives it a long shelf life — properly cured, it can be stored for months in a cool, dry place. After picking, squash is often left in the sun for a week or two to cure, which toughens the skin and improves the flavour and sweetness of the flesh.
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