name: Japanese Pumpkin

flavor_db_name_variants: japanese pumpkin

source: foodb

status: draft

food_db_id: Japanese pumpkin

id: 886

name_scientific: Cucurbita maxima

description: Kabocha, Danhobak, or Fak Thong is an Asian variety of winter squash of the species <i>Cucurbita maxima</i>. The word kabocha has come to mean a general type of winter squash to many English-speaking growers and buyers. In some cultures it is revered as an aphrodisiac. Kabocha is commonly called Japanese pumpkin, especially in Australia and New Zealand. It is also called kabocha squash in North America. In Japan, the word 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. Today, many of the kabocha in the market are of the type called Kuri kabocha, which was created based on Seiyo kabocha (buttercup squash). It is popular for its 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. (Wikipedia)

itis_id: 22369

wikipedia_id: Kabocha

picture_file_name: Kabocha.jpg

picture_content_type: image/jpeg

picture_file_size: 22549

picture_updated_at: 2015-02-27T00:25:00.000Z

legacy_id: null

food_group: Gourds

food_subgroup: Gourds

food_type: Type 1

created_at: 2015-02-27T00:25:01.000Z

updated_at: 2019-05-14T18:05:36.000Z

creator_id: null

updater_id: null

export_to_afcdb: true

category: specific

ncbi_taxonomy_id: 3661

export_to_foodb: true

public_id: FOOD00886