Pumpkin flavor season-- in Japan too!
October 2, 2017 2:06am CST
So if you are in the northern hemisphere, as we go into autumn, you might see pumpkin-flavored things all over. In Japan also, suddenly there are a lot of pumpkin-flavored things, such as pudding and bread. But there is a big difference. Our pumpkin flavor is not big orange pumpkins but small kabocha. They have a dark green skin and a pale orange flesh. They are not as watery or stringy as American pumpkins, and they taste different too. They are actually a kind of squash. They look a lot like acorn squash but are much more solid. I like kabocha flavor. In fact, since I'm not fond of too many spices, I might even like kabocha-flavored things better than pumpkin spice flavor. Kabocha flavor is more delicate and usually does not have any spices added. Maybe a little sugar, but that is not really necessary. Japanese cooks use kabocha in both savory and sweet dishes. I like to cook it with pork in a broth that has soy sauce and sugar in it. Usually I also add long green onions and cabbage to that combination, and sometimes green beans. It's very warming on cool fall nights. How do you like your pumpkin?
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• Changsha, China
Wow, sounds delicious! We here have two kinds of pumpkins, one is just like what you describe in Japan, the other kind has the same shape and color as American pumpkins, but less small than that, only two times bigger than the green skin pumpkin. They can be made as different flavor of food, such as pumpkin rice, porridge, soup, dessert and many other dishes. The pumpkin leaves can also be cooked, very nutritional.