Kabocha Korokke Recipe – Japanese Pumpkin Croquette – FOOD is Four Letter Word (2024)

FAQs

What is kabocha pumpkin in English? ›

Kabocha (/kəˈboʊtʃə/; from Japanese カボチャ, 南瓜) is a type of winter squash, a Japanese variety of the species Cucurbita maxima. It is also called kabocha squash or Japanese pumpkin in North America. In Japan, "kabocha" may refer to either this squash, to the Western pumpkin, or indeed to other squashes.

In Japanese, kabocha translates to "Pumpkin", however this fruit is closer to watermelon, zucchini or eggplant than actual pumpkins. Best believe, it is still frequently used as a substitute for pumpkin. Compared to our traditional pumpkin spice latte, the ideal form of a pumpkin; kabocha pumpkin is smaller and firmer.

Kabocha is similar in size and taste to buttercup types of hard squash without the characteristic bump on the bottom. Kabocha has a very hard, dark green rind and yellow to bright orange flesh. The flavor is very sweet, tasting like a cross between sweet potato and pumpkin.

1 croquette of kabocha korokke (Pumpkin Croquettes) contains 79 Calories. The macronutrient breakdown is 31% carbs, 60% fat, and 8% protein. This is a good source of vitamin a (22% of your Daily Value).

Kabocha squash, Japanese pumpkins, have a high water content, and are rather sticky, with a light-flavor that makes these gourds well-suited for boiled dishes and vegetable tempura.

Pumpkin (Kabocha: かぼちゃ)

Kabocha is packed with nutrients that are related to preventing diabetes, boosting the immune system, preventing cancer, treating inflammation, and promoting heart health.

Kabocha pumpkin is rich in vitamin A, vitamin C, flavonoids, and polysaccharides. They have antioxidant effects that help protect cells from oxidative damage by harmful molecules called free radicals. Oxidative damage can cause aging in cells and lead to long-term health conditions.

Buttercups typically have thick, dark-green skin with light stripes and a blockier shape than kabochas. Their flesh is orange-yellow, sweet and dry, though not as dry as the flesh of kabochas. Buttercups have a protruding lighter gray-green “button” surrounded by a circular scar at the blossom end of the fruit.

Kabocha squash is a low glycemic food.

This is particularly important if you have type 2 diabetes or at risk of developing it. Low-glycemic diets have also been linked to reduced risks for cancer, heart disease, and other conditions,” reports Harvard Health.

Can you eat the skin of kabocha squash? ›

The kabocha skin is edible. Many Japanese kabocha recipes such as kabocha tempura and simmered kabocha require it to keep the skin on. However, if you want to show that beautiful orange color in your recipe, you have to remove the rind as the dark green kabocha skin will not keep the beautiful orange flesh color.

Aside from the taste, texture, and nutritional value of kabocha squash, the versatility of the fruit is another reason to add it to your diet.

There are 351 calories in 4 Potato Croquettes.

It's nutrient dense, meaning it has lots of vitamins and minerals and relatively few calories. One cup (245 grams) of canned pumpkin provides ( 1 ): Calories: 137. Protein: 3 grams.

Depending on the recipe, you can use sweet potato, acorn squash, or butternut squash to substitute for kabocha. Likewise, you can switch it for recipes that call for other varieties of squashes. Wish to learn more about Japanese cooking?

The kabocha squash is also referred to as the Japanese pumpkin. Naturally sweeter than butternut squash, the bright yellow flesh of the kabocha is denser than traditional pumpkins—a cross between a sweet potato and a pumpkin, if you will.

Kabocha. Kabocha squashes are a Japanese squash variety that looks similar to acorn and buttercup squashes. They have a round shape with thin, edible dark green skin and deep orange insides. After steaming or simmering in broth, their texture and flavor are similar to those of a sweet potato.