Kabocha pumpkin – Japanese pumpkin delicacy for connoisseurs

Kabocha pumpkin – The sweet and nutty Japanese pumpkin

The kabocha pumpkin , also known as the Japanese pumpkin , is an aromatic specialty with a rich greenish skin and bright orange flesh. It's one of the most versatile pumpkins in the kitchen, boasting a sweet, nutty flavor, creamy texture, and high nutritional value. Whether as a soup, oven-baked dish, tempura, or puree, kabocha is a true insider tip for pumpkin lovers!

Advantages at a glance:

• Sweet & aromatic: The taste is somewhere between Hokkaido and sweet potato – intense & natural.
• Creamy consistency: Ideal for purees, soups, curries & fillings.
• Edible peel: No peeling required – simply wash & cook.
• Rich in nutrients: vitamin A, beta-carotene, fiber & antioxidants.
• Versatile: For sweet & savory recipes – also in the oven or steamed.

Product details:

• Contents: 1 whole Kabocha pumpkin – approx. 1.0–1.5 kg (depending on selection)
• Origin: Spain or Japan (depending on the season)
• Storage: Cool, dry & dark – can be kept for several weeks
• Preparation: Halve, remove seeds and prepare with peel
• Packaging: Environmentally friendly, shockproof & freshness-preserving

What is the Kabocha squash?

The kabocha is a traditional Japanese pumpkin known for its sweet, almost chestnut-like flavor. In Japanese cuisine, it is often prepared in soups, stews, or as tempura. Compared to other pumpkins , its flesh is particularly dense and aromatic. Now available fresh at Obstwelt – ideal for creative autumn and winter cooking!