Kabocha Squash
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Legend has it that Portuguese explorers introduced the Kabocha squash to Japan in the mid 16th century. This variety provides vitamins A and C, some B vitamins, calcium, iron, and fiber. Its seeds also contain a significant amount of zinc which is essential for cell growth and division, immune function, enzyme reactions, DNA synthesis and protein production. Besides, Kabocha squash is small to medium in size and has a spongy, dense flesh that obtains (when cooked) a buttery, sweet and rich, nutty flavor reminiscent of sweet potato and pumpkin.
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