Pumpkin (Japanese)
Ingredient Name: Pumpkin (Japanese variety)
Traditional Chinese Name: 南瓜 (nán guā)
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A gourd that is part of the squash family
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There are a variety of pumpkins that come in skin colours of orange, yellow, green, white, red and gray
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They are cooked in a variety of ways: boiled, in pies, soups, cakes, cookies, seeds, fried, baked, steamed, desserts
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Pumpkins provide a good source of carbohydrates and are extremely high in Vitamin A, C, and betacartone (the stuff that’s good for your eyes)
How do I prepare it?
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Pumpkins can be tricky to cut apart due to their thick shell (especially Japanese pumpkins)
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Cut the pumpkin into halves and quarters first using a large knife
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You can then slowly peel away the skin by resting the pumpkin flat on one-side and slicing away the skin
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Some people will boil the skin with the soup (although this completely up to you)
Where can I buy this?
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Most asian supermarkets will carry Japanese pumpkin
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Your local wet mart will also carry it
What is the cost?
- On average, a full-sized Japanese pumpkin will cost $30-$40 HKD
Any benefits?
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Pumpkins are extremely high in Vitamin A, C, and beta-carotene
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They are a good source of carbohydrates
Any precautions?
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Be careful of cutting pumpkins, it is not an easy task
Resources
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[…] pound of fresh pork shank 1/2 – 1 fresh Japanese pumpkin 10 – 15 fresh chestnuts (optional, especially for very young children) 2 fresh corn 2-3 L of water […]
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[…] fresh Grass Carp fish tails 1 medium-sized fresh japanese pumpkin 4 tomatoes 3 large carrots 1 large fresh onion 2 slices of fresh ginger 2-3 litres of water 1 tsp […]
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[…] 1 pound of fresh pork shank 3 large carrots 2 fresh corn 1/2 fresh Japanese pumpkin […]
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[…] Japanese) pumpkin looks like winter/ butter squash. I think they are in the same squash family. The Chinese Soup Lady & Chinese Soup Recipes
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[…] Chinese Name: 南瓜 (nán guā) The Chinese pumpkin is similar to the Japanese pumpkin in taste and do produce a very similar sweetness to soups. It’s a great texture to eat when […]
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[…] whole Japanese pumpkin, largely sliced with skin 20 g white kidney beans 30 g red/white multi-colored kidney beans 40 g […]
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Cooking Pumpkin…
[…]The Chinese Soup Lady & Chinese Soup Recipes » Blog Archive » Pumpkin (Japanese)[…]…
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[…] piece of pork shin, sliced into 1/2 inch thick strips 1/2 fresh Japanese pumpkin, quartered with peel (and seeds) 2 whole corn, halved 2 whole carrots, sliced 6 dried figs 1 tbsp […]
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[…] Japanese pumpkin (南瓜 – nán guā) […]
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[…] fresh Japanese pumpkin, cubed (with skin […]
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It’s one of my favourite vegetables as well! Thought you might be interested in including this resource link as well:
http://en.wikipedia.org/wiki/Kabocha
Thank you for the link! And yes, it’s a deeee-licious addition to any meal!