A cross between a Butternut and a Kabocha. Also known as the Japanese pumpkin
Color:
very dark green – black
Flesh:
dark yellow, compact, smooth, and creamy
Flavor:
not as sweet as Butternut but releases complex chestnut flavors when mature
Usage:
soups, stews, etc. Excellent when baked. Firm when cooked, making it particularly suitable for Asian dishes
Storage:
6 to 8 months