Popular recipes
Kabocha no nimono (simmered pumpkin)
Wedges of Hokkaido pumpkin simmer in dashi, soy sauce and mirin until tender and glazed.
Hokkaido pumpkin soup
Roasted or boiled Hokkaido pumpkin is blended with onion and stock or milk into a smooth, sweet soup.
Pumpkin tempura
Slices of Hokkaido pumpkin are dipped in light batter and fried until crisp outside and soft inside.
Frequently asked questions
What is Hokkaido pumpkin?
Hokkaido pumpkin is a sweet winter squash, usually kabocha grown in Hokkaido, Japan. In Europe and the U.S., the name is also used for the orange red kuri squash.
Can you eat the skin of Hokkaido pumpkin?
Yes. The skin of Hokkaido pumpkin becomes soft when cooked and is edible. Wash it well and leave it on for roasting, simmering or soup.
What Hokkaido pumpkin products does Weee! carry?
Weee! lists Dried Hokkaido Pumpkin, Hokkaido Pumpkin Soup, Hokkaido Sweet Pumpkin Potage, pumpkin pudding and pumpkin pie from Hokkaido. Fresh pumpkin availability varies, so check weee.com.
Where can I buy Hokkaido pumpkin near me?
Weee! delivers Asian and Hispanic groceries to your door in many U.S. areas; enter your ZIP code at weee.com to see availability and delivery options. Weee! lists Dried Hokkaido Pumpkin, Hokkaido Pumpkin Soup and Hokkaido Sweet Pumpkin Potage.
What does Hokkaido pumpkin taste like?
Hokkaido pumpkin tastes sweet and nutty with a fluffy, creamy texture, similar to a mix of sweet potato and chestnut.
How do you cook Hokkaido pumpkin?
Hokkaido pumpkin can be simmered in soy-dashi broth, roasted, steamed, made into soup, or fried as tempura. Cut it into wedges and scoop out the seeds first.
How should I store Hokkaido pumpkin?
Store whole winter squash in a cool, dry place, and refrigerate cut pieces wrapped. Dried pumpkin and soups should be stored as directed on the package.





















