1.
pumpkin, squash, kabocha
A type of winter squash widely used in Japanese cooking. Refers to the Japanese variety (kabocha squash) with dark green skin and sweet orange flesh.
Also written as 南瓜. The word comes from カンボジア (Cambodia), as the vegetable was introduced through Southeast Asian trade.
Common dishes
- かぼちゃの煮物: simmered pumpkin (classic home cooking)
- かぼちゃの天ぷら: pumpkin tempura
- かぼちゃスープ: pumpkin soup
- かぼちゃサラダ: pumpkin salad
Culture: Eating かぼちゃ on the 冬至 (winter solstice) is a traditional Japanese custom believed to ward off illness. The tradition is said to bring good luck because かぼちゃ contains the sound ん (from its kanji name 南瓜).