Naturally grown pumpkin (Kasuga pumpkin) 1.7kg (by Tomita)

Tomita's Kasuga Buburah in Kikuchi City, Kumamoto Prefecture

We have received Kasuga Boubura from Mr. Tomita of Kikuchi City, Kumamoto Prefecture!
Kasuga bobura is a native variety that has been cultivated for a long time in the Kasuga region of Kumamoto Prefecture. It was once a common vegetable, but was later replaced by new varieties and almost disappeared at one point. It is also designated as a traditional vegetable of Kumamoto Prefecture, "Higo Vegetables."
Kasuga Boubura is a vegetable that is deeply rooted in the soil of Kumamoto, so it grows well and is full of vitality. Delivered directly from Kumamoto!

 In the fields, bowburra (a native pumpkin) trees were bearing large fruits.

This pumpkin has a high sugar content and tastes sweet, but, like most Japanese pumpkins, it also contains a lot of water, which gives it a sticky texture when cooked.
Since it falls apart easily when cooked, it must be trimmed and cooked slowly over low heat.
I recommend steaming and mashing it and using it in a salad or as a potage.
Producer Tomita says that grilling brings out the sweetness in the fruit, which he highly recommends.


It has a unique appearance that makes you wonder where the seeds are, but the seeds are located on the bottom side, about a quarter of the way around.
On the other hand, three-quarters of the cavity is solid and not hollow.
When using, simply cut off only the amount you need from the top and cover the cut surface to prevent it from drying out, allowing you to use it without waste.

▶ Delicious ripeness
I think many people let pumpkin ripen and then cook it.
Kasuga Boubura is easy to tell because its color changes with ripeness!
They are refreshing and delicious even when they are still a little green, but we recommend letting them ripen to the extent shown in the picture, as they have a unique sweetness.
↓Top image: Ripe. Bottom image: Tastier when ripened.



▶Recommended recipes that make the most of the sweetness of Boburao
Pumpkin and soy milk pasta



<Ingredients (serves 2)>
・160g pasta
・1/4 onion ・1/2 shimeji mushroom ・120g pumpkin
・30g cashew nuts
・1 garlic clove ・40cc olive oil
・Soy milk 250cc
・Salt and pepper to taste
<How to make>
1. Finely chop the garlic and separate the shimeji mushrooms. Dice the onion. Finely chop the cashew nuts in a food processor or mortar.
② Peel the pumpkin, remove the pulp, and steam it. Once steamed, mash it with a fork.
③ Add olive oil to a frying pan and fry the garlic. When the garlic starts to smell, add the onion and shimeji mushrooms in that order. When they start to fry, add the cashews and continue frying.
4. Once the ingredients are thoroughly fried, add the soy milk and pumpkin, mix lightly, and add salt and pepper.
5. Mix with boiled pasta and it's done.


Pumpkin Cheesecake



<Ingredients (18cm cake mold)>
・Pumpkin 150g (net)
・250g cream cheese
・60g sugar
・1 egg ・30g plain flour
・Soy milk 200cc
<How to make>
1. Peel the pumpkin, remove the pulp, cut it into irregular pieces, and steam it until it is soft enough to easily poke a skewer into. Once it has cooled, strain it.
②Put the cream cheese in a bowl and mix with a whisk until it becomes creamy. Add the sugar and mix further. Add the pumpkin, eggs and soy milk and mix well.
③ Add the sifted flour to the bowl in ② and mix thoroughly, then pour into the mold. Bake in a 180° oven for about 45 minutes, and once cooled to a certain extent, remove from the mold. Chill in the refrigerator and it's ready.