If your usual squash of choice is butternut, consider this a PSA for its Japanese cousin, the kabocha. You can identify a kabocha squash by its shape, which is rounded and a little bit squat.

Add Yahoo as a preferred source to see more of our stories on Google. Get to know this winter squash that's flavor packed and highly nutritious. It also adapts to any cooking method you choose, from ...

The first time I tried kabocha was in a fancy tempura restaurant in Kyoto. It was one of those rare food epiphanies that come along once every few years: the perfect unity of sweet (kabocha is ...

I cannot stop craving rich, cold-weather foods. It’s hard to believe that two months ago I couldn’t get enough corn and tomatoes and now my mind is on comforting foods suitable for chilly evenings and ...

If you’re looking for a healthy, vegetarian meal to start the year off right, you can’t go wrong with this soy-braised squash with seaweed butter from the Institute of Culinary Education. It’s normal ...

While Kabocha in Hawaii has been commonly used in home cooking, there are gourmet preparations for the squash in traditional Japanese cuisine. Hiroshi Fukui, executive chef of Hiroshi Eurasion Tapas, ...

Select an option below to continue reading this premium story. Already a Honolulu Star-Advertiser subscriber? Log in now to continue reading. After that, the dish is quick to make. Some cooks include ...

Halfway through a bright, breeze-driven November morning, in the open kitchen of a high-ceilinged wooden house in Topanga, about five miles inland and up the Santa Monica Mountains from the Pacific ...

Spring has sprung, so it’s time to eat winter squash. Even though our typically gray and damp months weren’t nearly as gray and damp as usual this year, the longer days, twittering birds, and emerging ...

This sweet and savory kabocha pumpkin recipe is marinated in soy sauce and cooked in dashi until tender and seasoned to the core. Kabocha, which literally means "pumpkin" in Japanese is a variety of ...

Maricel Presilla, chef and owner of Cucharamama and Zafra in Hoboken, New Jersey, has been cooking with pisco, the South American aged grape brandy. "It's wonderfully aromatic, slightly grape-tasting ...