Japanese Pumpkin 1.5kg
Sold by weight; the item may not be a whole pumpkin. Naturally sweet, chestnut-like flesh that turns silky and tender when cooked. Perfect for roasting, soups, tempura, and hearty stews.
Why you’ll love it
- Rich, nutty-sweet flavour that works in both savoury and sweet dishes.
- Holds shape when simmered, turns caramel-sweet when roasted.
- Thin, edible skin (peel optional) — less prep, more nutrients.
- Versatile across stir-fries, broths, curries, and noodle bowls.
How to enjoy
Toss thick wedges with a drizzle of sesame oil and a splash of light soy. Roast until edges caramelise (20–30 minutes), then finish with flaky salt.
Flash‑stir‑fry thin slices with garlic and snap peas. Splash in oyster sauce to glaze; cook until just tender (5–8 minutes total).
Simmer cubes in clear chicken stock with shiitake and silken tofu until tender (8–12 minutes). Finish with a few drops of sesame oil.
Cook kabocha with rinsed Japanese rice and water to a creamy congee. Top with sliced spring onions and a dash of light soy.
Prep Tips
- Skin on or off: the thin rind softens when roasted; peel for ultra‑silky soups.
- Cutting made easy: microwave a whole quarter for 2–4 minutes to soften slightly, then slice safely.
- Roast for sweetness: high‑heat roast wedges to concentrate flavour before adding to salads, noodle bowls, or curries.
- Seeds are edible: rinse, season, and roast until crunchy for a chef’s snack or garnish.
Pairs well
More in this category
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Delivery Fees
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| $69.00 and up | Free |
| $20 – $68.99 | $4.99 (was $10) |
| $0.01 – $19.99 | $7.99 (was $10) |


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