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Stewed Kabocha

Updated on August 2, 2012

Kabocha often time called Japanese pumpkin is commonly eaten in my home. This is a hearty squash with thick green skin and a golden flesh.Its flavor is sweet and delicate. Many say it taste like a combination of sweet potato and pumpkin. I love to serve this dish as a side. its sweet taste is popular with children. I also love it because it is reich in beta carotene, vitamin C and iron. It also holds well at room temperature so I pack it for my children's lunch.

Cook Time

Prep time: 10 min
Cook time: 20 min
Ready in: 30 min
Yields: 8 servings


  • 1 kabocha
  • 2 cups water
  • 1/2 cup sugar
  • 1/4 cup soy sauce


  1. Wash kabocha. Cut in half and discard seeds.
  2. Cut Kabocha in bit size 1" pieces.
  3. Combine kabocha, water, sugar and soy sauce in pan.
  4. Bring to a rapid boil. Cover. Reduce to simmer
  5. Simmer for 20 mins or until there is only about 1-2 tbsp liquid in pan
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    • luvintkandtj profile image

      luvintkandtj 5 years ago from USA

      You must try it! It has a wonderful flavor. I'm in the process of trying to recreate a half kobocha and sweet potato pie I like. I get it at the coffee shop. Kobocha is delicate sweet and hearty. You can also cut it thin and fry it tempura style.

    • teaches12345 profile image

      Dianna Mendez 5 years ago

      kabocha's sound like a vegtable I would enjoy, pumpkin is one of my favorite flavors anytime. I will have to look for this at my grocery store next visit.