Kabocha has a strong sweet flavor with farinaceous flesh. It is very starchy at harvest, but matures and sweetens over a period of time. Kabochas with dry and cracked stems tend to be sweet and delicious. You may find kabocha easy to burn. Try microwaving it before stir-frying or BBQ to shorten the cooking time.
At Suzuki Farm we grow kabocha that is high in starch and low in water content so you can enjoy the flaky texture. Roast our kabocha to find out the full flavor of the vegetable.
Kabocha is rich in beta-carotene, vitamin B1, C and E.
