Cook with Japanese pumpkin
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Foundational Japanese technique reference in English
Japanese-style curry blocks — just add vegetables and meat to water
Japanese curry roux blocks — just add vegetables and meat
About
Kabocha, Danhobak, or Fak Thong is an Asian variety of winter squash of the species <i>Cucurbita maxima</i>. The word kabocha has come to mean a general type of winter squash to many English-speaking growers and buyers. In some cultures it is revered as an aphrodisiac. Kabocha is commonly called Japanese pumpkin, especially in Australia and New Zealand. It is also called kabocha squash in North America. In Japan, the word kabocha may refer to either this squash or to the Western-style pumpkin. Varieties include: Ajihei, Ajihei No. 107, Ajihei No. 331, Ajihei No. 335, Cutie, Ebisu, Emiguri, and Miyako. Today, many of the kabocha in the market are of the type called Kuri kabocha, which was created based on Seiyo kabocha (buttercup squash). It is popular for its strong yet sweet flavor and moist, fluffy texture, which is like chestnuts. It is found in the market under such brand names as Miyako, Ebisu, Kurokawa, and Akazukin. (Wikipedia)
Aroma profile
Derived from flavor compounds · verified measured labels + GNN ensemble predictions
Flavor compounds
60 compounds identified — FoodAtlas / FooDB verified
Molecular pairings
Pairs well with — computed from shared flavor compounds