Japanese pumpkin recipe: 59 photos
Whole Roasted Kabocha Squash (Japanese Pumpkin)
FAQ
Kabocha is packed with nutrients that are related to preventing diabetes, boosting the immune system, preventing cancer, treating inflammation, and promoting heart health. Kabocha provides vitamins A and C, some B vitamins, fiber, magnesium, potassium, and antioxidants.
The kabocha skin is edible. Many Japanese kabocha recipes such as kabocha tempura and simmered kabocha require it to keep the skin on. However, if you want to show that beautiful orange color in your recipe, you have to remove the rind as the dark green kabocha skin will not keep the beautiful orange flesh color.
Western Pumpkin: Western pumpkins are often orange, though there are variations in color. Japanese Kabocha: Kabocha has a deep green or greenish-gray skin, and the flesh is a vibrant orange-yellow. The contrast in colors adds visual appeal to dishes.
Its pumpkin production volume is among the top in Japan as well, and pumpkin dishes were often eaten during the winter solstice. One of the most popular pumpkin dishes was pumpkin stew. Pumpkin itoko-ni, which is boiled with adzuki beans, has become a staple dish for the winter solstice.
Kabocha squash had higher amounts of vitamins and C than pumpkin, while both showed similar mineral contents except for iron. Contents of Total pectin and hydrochloric acid soluble pectin of Kabocha squash were 17.00 and 7.37 g/100 g AIS, respectively.
How To Cook Pumpkin Japanese Style | Kabocha no
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Roasted Kabocha Squash (Japanese Pumpkin) - GreenLiteBites
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