This is one of the first few bounty harvested from my mom’s garden.

We’ve always refer to them as Japanese pumpkins. The correct name is Kabocha squash, and it’s a type of winter squash.

The Kabocha squash took only four months to start producing. The seeds came from the squash she purchased at the market. I am always surprised to find that seeds from market produce can grow just as nicely in the garden.

My mom thinks they are one of the most easy to grow pumpkins. She just loves growing pumpkins and has three varieties in her garden.

One of which is almost white in color and grew by accident. But then it became a favorite for it’s taste. Her pumpkin varieties are known to be very creamy, nutty, and sweet. And the Kabocha fits right into the list.

The inside is bright orange. All that color is good for you! It is rich in beta carotene, vitamin C, vitamin B1 and B2 and more.

The outside skin is edible. It’s not as tough as other pumpkin skin and is probably really nutritious too.

In Lao dishes, it’s best added to chicken or bamboo soup. I like to eat them plain. With other pumpkins I usually have to eat with honey. But not the Kabocha!

It’s suppose to be really good as tempura. I have not tried that yet. But I think tempura anything is good! Especially tempera sweet potato.

Here’s some interesting history about how it got the name Kabocha via Wikipedia.

“The kabocha, however, was introduced to Japan by Portuguese sailors in 1541, who brought it with them from Cambodia. The Portuguese name for the pumpkin, abóbora was shortened by the Japanese to kabocha.”

I think kabocha sounds more closer to Cambodia (as the country is also referred to as Kampuchea) then abobora.