4 - 8 pieces Kabocha aka "Kabocha Squash", "Japanese Pumpkin", "Ri-Ben-Xiao-Nan-Gua", "日本小南瓜" Kabocha is a hard shell winter squash shaped like a squat pumpkin and has deep-green skin with some celadon-to-white stripes and intense yellow-orange flesh. It has an exceptionally sweet flavor, even sweeter than butternut squash. It is similar in texture and flavor to a pumpkin and sweet potato combined. Common application includes kabocha porridge and deep-fried with tempura batter. Kabocha is available year-round. Handling Tip Selection Kabocha is firm and heavy for its size. The skin is smooth and dull with no soft spots or bruises. Shiny rind indicates an immature kabocha. Storage Kabocha should be stored at 50°F - 55°F (10°C - 13°C) with a relative humidity of fifty to seventy percent. The typical shelf life is two to three months. Extremely low humidity may lead to excess weight loss and flesh deterioration. Kabocha is not sensitive to ethylene, a naturally occurring gas that regulates ripening, and produces a low amount of ethylene. However, kabocha with bruises and cuts greatly increases ethylene production. Kabocha is sensitive to chilling injury at storage below 50°F (10°C). Symptoms include loss of flavor and sunken pits on the surface.
