This was extraordinary tasting custard made from seasonal Japanese pumpkin. Known as Japanese pumpkin or kabocha squash, it has a dark green skin, unlike the native American pumpkin. The color of the inside is orange and the average diameter is about 15/20cm. It has slightly sweet taste, so it’s suitable for making sweets.
There are mainly nihon kabocha and seiyo kabocha. Nihon kabocha has a bumpy surface, while Seiyo kabocha is more popular in Japan and is also called kuri kabocha.
Categories: Life Cycles