The Japan Timesのインスタグラム(thejapantimes) - 11月28日 18時08分

Kabocha is a sweet and mild winter squash that softens when cooked, so it’s used in almost everything from savory "korokke" (croquettes) to sweet donuts. The gourd derives from the seiyō kabocha (buttercup squash) and is sometimes called "kuri kabocha" (chestnut pumpkin). Despite its autumnal reputation, kabocha is harvested in the summer in some regions — after sitting for a few months, the plentiful starches inside the tough outer skin turn to sugars, making them much sweeter when they make it to the shelves.

Because of its sweetness, the kuri kabocha is mostly used in "yōshoku" (Japanized Western cuisine) like korokke, kabocha salad and cakes. But it's also used in the popular yōshoku dish, kabocha soup. Get the full recipe with the link in our bio.

📸: Cassandra Lord

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