Kabocha Squash from Suzuki Farm is a sweet Japanese winter squash with dense, flaky flesh, sold by the piece. Grown high in starch and low in water content, it delivers the dry, fluffy texture kabocha lovers want.
At a glance
Variety: Kabocha Japanese winter squash
Quantity: 1 piece
Texture: high starch, low water, for a flaky, farinaceous flesh
Sweetness: very starchy at harvest, sweetening as it matures; dry, cracked stems signal sweetness
Nutrition: rich in beta-carotene and vitamins B1, C, and E
Grower: Suzuki Farm, Japanese specialty produce
Best for
Roasting to bring out full flavor
Simmered nimono in dashi and soy
Tempura and stir-fries
Soups and purees
Hearty fall and winter cooking
How to use and pairings
Roast to reveal its full, sweet flavor, or simmer in dashi. Since kabocha can scorch easily, microwave briefly before stir-frying or grilling to shorten cook time. Pairs with soy sauce, mirin, miso, and butter.
Flavor profile
Sweet, nutty, and chestnut-like with a dry, fluffy flesh that turns rich and velvety when roasted.
About Suzuki Farm
Suzuki Farm grows Japanese vegetables and specialty produce, raising kabocha bred for a high-starch, flaky texture.
