A kabocha is a Japanese squash that is similar in texture to a tough-skinned pumpkin. It is green, smaller than a pumpkin - typically about 8 inches in diameter. When cooked it probably the sweetest variety of winter squash and its skin is even edible. It is one of the most versatile of vegetables in terms of how it can be cooked or served.
The duration of The Kabocha Wine is 1.3 hours.
The Kabocha Wine was created on 2006-10-15.
'Kabocha,' meaning "pumpkin," can be pronounced roughly as "kah-boh-chah."
Kabocha.
The cast of The Kabocha Wine - 1982 includes: Toshio Furukawa as Shunsuke Aoba Tomiko Suzuki as Madoka
The cast of Kabocha - 1928 includes: Hidemaru Handa Yurie Hinatsu as Kanako Yoko Kozakura Takeshi Sakamoto as Principal
カボチャ Kabocha
It is a Japanese winter squash, but can be known as a 'Japanese pumpkin'.
Kabocha is a type of squash. It is pumpkin shaped with a jade green exterior and light green stripes.
Some traditional Japanese cakes include Daifuku, Green Tea Sponge Cake, Manju, Sataumaimo Chakin Shibori, Dorayaki, Kasutera and Kabocha Manju.
The winter squash harvest begins in August and runs through March, but the peak season is from October through January. Other winter squashes include the acorn, buttercup, butternut, kabocha, spaghetti and pumpkin. Taken from :http://www.harvestwizard.com/2006/11/blue_hubbard_squash.html
The following are some Aggregate Nutrient Density Index (ANDI) scores for squash: Pumpkin, canned 372 Zucchini 222 Pumpkin, fresh 170 Butternut Squash 159 Sweet Dumpling, Red Kuri, Kabocha, Delicata, Carnival, or Buttercup Squash 137 Blue Hubbard Squash 108 Pumpkin Seeds 52 Acorn Squash 46