Japanese Pumpkin

With a dark green skin and sweet orange flesh, kabocha is often simmered in soy sauce to make a tender and delicious side-dish. It is also a popular vegetable at summer barbecues, as it is delicious when lightly toasted, and it is a common ingredient in vegetable tempura. Not only tasty, but healthy as well, kabocha is rich in beta carotene, iron and vitamin C. Most delicious when enjoyed in early autumn, its taste is associated in Japan with the change of seasons.