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Protected local food

Bizen Kurokawa Kabocha

備前黒皮かぼちゃ

A rare heirloom Japanese squash from Setouchi on the Okayama coast. Dark green, deeply ridged and moist, it keeps its shape when simmered.

Key facts

Registered as a protected name
29 January 2024
Region
Chugoku
Official name in Japanese
備前黒皮かぼちゃ
Official area (in Japanese)
岡山県瀬戸内市

Official page (in Japanese) (opens in a new tab)

An old Japanese squash

Most kabocha sold today is a western type, but Bizen kurokawa is a native Japanese squash. It is dark green with deep vertical grooves and more bumps than other black-skinned squash. Skin and flesh are soft and moist, so it holds its shape when simmered and feels smooth in the mouth.

Seed kept for a century

Growers in Setouchi city, Okayama, fixed the line in the early Showa era and have protected the seed ever since, even as western squash took over. Their fields are on well-drained hillsides that run down to the Seto Inland Sea.

Squash soup for New Year

In Ushimado, when rice and wheat were scarce, people made nankin zoni, a New Year soup using the local squash in place of rice cakes. It is still an Okayama local dish.

Good to know

  • Ushimado is called the Japanese Aegean for its olive groves and island views. It is about an hour from Okayama city.
  • Bizen, next door, is famous for its unglazed Bizen pottery.

Questions travellers ask

How is it different from regular kabocha?

It is a Japanese squash, moister and smoother than the sweeter, starchier western kabocha.

When is it in season?

It is harvested in summer and keeps into autumn.

Where it comes from

More protected foods from the same area

Crafts from the same area

Heritage stories from the same area

Sources

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