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thumb Kabocha (; from Japanese カボチャ, 南瓜) is an Asian variety of winter squash of the species ''Cucurbita maxima.'' In some cultures it is revered as an aphrodisiac.〔Aphrodisiac references * (Cracking Open the Kabocha Squash KUOW ) * (Aphrodisiacs Fact or Fiction ) 〕 Kabocha is commonly called ''Japanese pumpkin,'' especially in Australia and New Zealand. It is also called kabocha squash in North America. In Japan, ''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. Many of the kabocha in the market are Kuri kabocha, a type created from Seiyo kabocha (buttercup squash). It has a 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. ==Characteristics== Kabocha is hard, has knobbly-looking skin, 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 the Buttercup squash, but without the characteristic cup on the blossom end. It is a member of the species ''Cucurbita maxima''. An average kabocha weighs 2-3 pounds; a large specimen can weigh as much as 8 pounds.〔(Food Dictionary at Epicurious.com: kabocha squash )〕 Kabocha has an exceptional naturally sweet flavor, even sweeter in taste than butternut squash. It is similar in texture and flavor to a pumpkin and a sweet potato combined. Some kabocha can taste like Russet potatoes. The rind of a kabocha 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. In Japan, kabocha is a common ingredient in vegetable tempura and can be made into soup. Fak Thong (Thai: ฟักทอง) is used in traditional Thai desserts and main courses. This pumpkin is used in Jamaican Chicken Foot Soup. Danhobak (Korean: 단호박) is commonly used for a traditional porridge called Hobakjuk (호박죽), which is mainly eaten during Autumn and Winter. Hobakjuk in the west is more likely to contain pumpkin. Kabocha is available all year round but is best in late summer and early fall. Kabocha is primarily grown in Japan, South Korea, Thailand, California, Florida, Hawaii, Southwestern Colorado, Mexico, Tasmania, Tonga, 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 California, Colorado, Tonga and New Zealand crop is exported to Japan. 抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』 ■ウィキペディアで「Kabocha」の詳細全文を読む スポンサード リンク
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