Kabocha is commonly called Japanese pumpkin. It is also called kabocha squash in North America. In Japan, kabocha may refer to either this squash or to the Western-style pumpkin.
Varieties include: Ajihei, Ajihei No. 107, Ajihei No. 331, Ajihei No. 335, Cutie, Ebisu, Emiguri, and Miyako.
A type created from Seiyo kabocha
Many of the kabocha in the market are Kuri kabocha.
It has a strong yet sweet flavor and moist, fluffy texture, which is like chestnuts. It is found in the market under such brand names as Miyako, Ebisu, Kurokawa, and Akazukin.
GreenPoint’s Kabocha Squash
Take 800 acres of cultivation and are commercialized from September to June.