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Utsugi-akakawa-amaguri-kabocha squash


Once you see this squash with a unique shape and impressive color, you will never forget it. It has thick, sweet flesh with a sticky texture. The increased popularity of Ebisu-kabocha squash, which has a smooth dense texture, has led to a decrease in demand for this squash, which is soft and a little watery. There was a time when only a small volume of this variety was cultivated. Recently, however, it has been reevaluated because of its beautiful appearance and taste. Its skin color helps make dishes colorful. It is used to make various sweets such as pudding, and it can be simmered with milk.

Best season 4 5 6 7 8 9 10 11 12 1 2 3
Production site Kanazawa City
Yield/Delivery amount 13 tons
Appearance Charming cone shape, with bright vermilion skin
Size 1-1.2kg
Raw/Cooked Cooked
Serving suggestions Simmered
Type of dish Japanese/ Western/ Chinese


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