Below is a list of all known varieties for Kabocha Squash. Click on a variety name to view more detailed nutrient and sourcing information.
| Variety Name | Description |
|---|---|
| Kabocha (Black) | The most common type, characterized by its deep, almost black-green rind. It has a dry, flaky, and sweet flesh, excellent for tempura and soups (e.g., Japanese Winter Squash). |
| Kabocha (Red/Orange) | A variety that ripens to a deep red or orange color, known as Red Kuri or Sunshine. It is exceptionally sweet, with a flavor often described as chestnut-like. |
| Sweet Mama Kabocha | A specialty hybrid Kabocha cultivar known for producing exceptionally dry, sweet flesh, often considered superior to the standard green Kabocha for its texture and flavor depth. |