Japanese Squash Plants

The winter squash Kabocha – also known as Japanese squash or Japanese pumpkin in the West – is a Japanese variety of the species Cucurbita maxima. However, in Japan, the term kabocha is often used to refer to this variety and also other squashes, including the Western pumpkin. This is why ‘Japanese squash’ tends to mean the Kabocha variety, although there are other varieties including the Hokkaido squash (also known as the Red Kuri squash or Uchiki Kuri squash).

Kabocha is smaller than Western pumpkins and has a sweet, nutty flavour and a firm, dense texture. In terms of both flavour and texture, it’s often described as a cross between a Western pumpkin and a sweet potato. However, unlike Western pumpkins, Kabocha plants have dark green skin (sometimes with white stripes) concealing the sweet orange flesh beneath.

Japanese squash is a premium ingredient in many different classic dishes from savoury to sweet, including miso soup, stir fry, tempura and curry, as well as flans and sweets. In addition to its natural sweetness, Japanese squash also provides a huge amount of fibre, iron, vitamin C and vitamin A, making it a fantastic component of a healthy, balanced diet. It’s no wonder that it’s such a staple in Japanese cuisine!

Green Kabocha and Red Hokkaido are both very popular varieties of Japanese squash. As described above, Kabocha is naturally sweet, has a dense texture, and can be identified by its dark green skin and orange flesh. It’s also a great source of iron, fibre and vitamin C, giving it immunity-boosting properties.

Similarly, Red Hokkaido is smaller than Western pumpkins and has a naturally sweet and nutty flavour, but the flesh is less dense and fibrous than other types of Japanese squash plants (including Kabocha). And as the name suggests, Red Hokkaido has vibrant orange-red skin – which is actually thin enough to eat when cooked!

Due to these differences in texture, Green Kabocha and Red Hokkaido tend to be used in different ways in Japanese cuisine. Kabocha’s denser, firmer texture makes it better able to hold its shape in hearty stews and soups, or it can even be enjoyed when roasted whole. Red Hokkaido’s smoother, creamier texture makes it ideal for soups and purées, and it’s also frequently used for baking sweet treats or as a substitute for sweet potato.

Squash and pumpkin plants are both in the Cucurbitaceae family, and technically a pumpkin is a type of squash that’s larger and rounder. There are many different varieties of squash plants, coming in a huge range of shapes, sizes, colours, flavours and textures.

In Japan, the term kabocha is used to refer to the Kabocha winter squash and other types of squash and pumpkin plants in general, which means ‘Japanese squash plants’ and ‘Japanese pumpkin plants’ are essentially the same thing!

At The Wasabi Company, there’s nothing we’re more passionate about than fresh produce – without compromising on authenticity. Just like our fresh wasabi, our Japanese pumpkin and squash plants (kabocha) are grown on our farms in Dorset and Hampshire, bringing the flavours of Japan straight to your door (or garden)! 

Our collection includes lovely varieties such as Red Hokkaido pumpkins, Green Kabocha squash, and mixed sets of two or four plants – great for exploring different flavours or growing them together in your garden.

In addition to improving your Japanese home cooking with our Japanese squash plants, we stock other fresh produce such as wasabi plants and Japanese pepper plants. By combining fresh ingredients at home, you can make delicious Japanese dishes for years to come!

Availability depends on growing seasons and availability. Click the "Notify me" button next to your chosen product to get the latest updates on stock replenishment directly in your inbox.