The Two Types of Japanese Kabocha
Did you know that within the category of Kabocha squash, there are two different types?
These are differentiated by their textures. In Japanese, food textures are often described with onomatopoeias like "ふわふわ” (fuwa-fuwa, meaning fluffy) or "サクサク” (saku-saku, for the sound of crunching). For kabochas there are two:
- ほくほく (hoku-hoku) – this directly translates to "heartwarming" but can mean the satisfying texture of potatoes or roasted chestnuts. This type can be described as "dry" or "fluffy."
- しっとり (shi-ttori) – this basically means moist/smooth. This is the commonly found "wet" type.
Different varieties may have these textural qualities, and might be best suited for certain culinary applications.
The research team taste tests each variety in various ways, to see their unique qualities across steaming, tempura, simmering, baking, and more. Last year, they held an event and presented different preparations of both types. They then surveyed the audience to see which type was preferred.
The result? Of course – both! Depending on the application, different varieties may be more preferable due to their textural differences.
Our variety Zuccuri is a chestnut-textured "hoku-hoku" or "dry" type, which is best for tempura or other frying applications, grilling, and certain types of baking. It was developed to have consistently high quality, with good sweetness and balanced flavor.
The "shi-ttori" type is more commonly used for simmering. This is the type most commonly found in the grocery store.
Have you tried using Zuccuri in different recipes? Did you find the texture different from other varieties? Let us know what you think!
