Kegemaran Baharu Anda
Kabocha ialah varieti labu premium yang ditanam oleh Harvest Moon di Australia, yang terkenal dengan rasanya yang manis secara semula jadi dan isi labu yang kaya dan padat yang menyerlah dalam segala-galanya daripada makan malam hari biasa yang ringkas hinggalah hidangan bermusim yang mewah.
Kabocha, rasanya lebih sedap,
kentang goreng lebih sedap, panggang lebih sedap, dan menukarkan makanan biasa menjadi sesuatu yang berbaloi untuk diperkatakan.
Manis. Pekat. Sangat memuaskan.
Ini labu yang kelihatan seperti berasal dari ladang, bukan kilang. Rasanya sangat pekat, bahagian dalamnya berwarna keemasan yang cantik, dan sesuai untuk mereka yang mahukan lebih banyak daripada sayur-sayuran mereka.
Dan sejujurnya? Kami rasa anda akan menyukainya.
Kabocha bukan sekadar sedap dihidangkan di atas pinggan.
Ia juga sangat mengagumkan dari segi nutrisi.
Labu Jepun yang kaya dan manis secara semula jadi ini mengandungi banyak kebaikan dalam setiap gigitan, tanpa terasa seperti "makanan kesihatan".
Ia rendah kalori, bebas lemak secara semula jadi, tinggi serat dan sarat dengan jenis nutrien yang disukai oleh badan anda.
Kesihatan dan Pemakanan:
Vitamin A untuk kesihatan mata dan imuniti
Vitamin C dan E untuk kesihatan harian
Kalium untuk menyokong kesihatan jantung
Serat untuk membantu anda kenyang lebih lama
Antioksidan semula jadi yang kuat daripada isi oren pekat itu
Dan meskipun rasanya manis dan menenangkan, kabocha mempunyai karbohidrat bersih yang lebih rendah berbanding pelbagai jenis labu musim sejuk yang lain, termasuk butternut.
Tapi sejujurnya, perkara terbaik tentang kabocha?
Ia menjadikan pemakanan sihat terasa memanjakan.
Padat, gebu dan mengenyangkan secara semula jadi, ia memberikan pengalaman makanan selesa yang biasanya dijangkakan oleh orang ramai daripada hidangan yang lebih berat.
Sekitar 270g kabocha yang dimasak hanya mengandungi kira-kira 100 kalori, menjadikannya pilihan pintar bagi mereka yang mahukan rasa, kenyang dan keseimbangan sekaligus.
Tidak seperti kebanyakan labu, kulitnya juga boleh dimasak dan dimakan, menambahkan lebih banyak serat, tekstur dan kebaikan pada hidangan anda.
Mengapa orang ramai menyukainya:
Rasa manis semula jadi
Tekstur padat yang dipanggang dengan cantik
Karbohidrat lebih rendah daripada banyak jenis labu musim sejuk
Kaya dengan antioksidan dan beta-karotena
Mengenyangkan, melegakan dan serba boleh
Ini makanan yang menyegarkan tetapi rasanya juga sedap.
Labu Tempura Kabocha
Bahan-bahan
Adunan:
1 cawan (150g) tepung gandum
1/2 cawan (75g) tepung jagung
1 sudu kecil serbuk penaik
1 1/3 cawan (330ml) air soda sejuk
200g Labu Kabocha, dipotong nipis (Kekalkan kulitnya, ia sedap!)
Minyak sayuran, untuk menggoreng
Kecap manis (kicap manis) untuk dihidangkan
Kaedah
Ayak tepung, tepung jagung, dan serbuk penaik ke dalam mangkuk.
Masukkan air soda secara beransur-ansur sehingga sebati; sejukkan selama 10 minit di dalam peti sejuk.
Panaskan minyak dalam wok atau penggoreng deep-fryer hingga 180°C.
Celupkan Labu Kabocha dalam adunan, toskan lebihan, dan goreng dalam kelompok selama 2-3 minit sehingga keperangan dan rangup.
Toskan di atas tuala kertas.
Hidangkan panas-panas bersama kecap manis.
Gigitan Kabocha Penggoreng Udara
Bahan-bahan
500g labu Kabocha, dipotong kecil atau kiub bersaiz gigitan
1 sudu kecil serbuk bawang putih
1 sudu kecil perasa serbaguna
1/2 sudu kecil paprika
Emping Cili - jika anda suka
Lada hitam dan garam secukup rasa
Minyak zaitun extra virgin
Kaedah
Panaskan Penggoreng Udara Anda
Potong labu Kabocha menjadi hirisan dan buang bijinya (biarkan kulitnya tertanggal, sedapnya!)
Campurkan serbuk bawang putih, paprika, kepingan cili (jika suka), perasa serbaguna, lada sulah dan garam dalam mangkuk.
Gaulkan kepingan labu dengan minyak dan kemudian salutkan dengan campuran rempah ratus tersebut.
Sebarkan secara rata di dalam penggoreng udara anda dan bakar selama 20-25 minit sehingga rangup dan keperangan.
Nikmati dengan sos pencicah atau relish kegemaran anda!
Kabocha Panggang Glaze Halia Maple Mewah
Bahan-bahan
500g labu Kabocha
3 sudu besar minyak zaitun
Secubit garam
1/4 sudu kecil lada hitam
1 1/2 sudu kecil kicap soya
3 sudu besar sirap maple
1 sudu kecil halia kisar
Biji labu kering, biji bijan dan daun bawang, untuk hiasan jika suka
Kaedah
Belah labu Kabocha kepada dua bahagian, buang bijinya
Potong kepada baji 1 1/2 inci (biarkan kulitnya tertanggal, sedap!)
Gaulkan baji dengan minyak zaitun, garam, dan lada sulah; panggang di atas dulang pembakar selama 10 minit.
Campurkan sirap maple dan halia; sapukan pada baji.
Panggang lagi 20 minit atau sehingga keperangan dan lembut.
Hiaskan dengan biji labu kering, biji bijan dan daun bawang, sebagai hiasan jika suka
Ada lebihan makanan? Masukkan ke dalam salad pada keesokan harinya!
Sup Kelapa Berkrim dan Kabocha
Bahan-bahan
1 Labu Kabocha (500g)
1 biji bawang, dicincang
2 ulas bawang putih, dicincang
2-3 cawan stok (ikut apa sahaja yang ada)
1 tin (400ml) santan (simpan sedikit untuk hiasan)
Minyak kelapa, untuk menumis (atau apa sahaja minyak yang anda ada)
Rempah:
2 sudu kecil pes kari Thai,
2 sudu kecil halia,
2 sudu kecil serai
Selasih atau ketumbar segar, untuk hiasan
Garam dan lada sulah, secukup rasa
Kaedah
Potong labu Kabocha menjadi kiub, buang bijinya
Tumis kiub labu, bawang besar dan bawang putih dalam minyak kelapa selama 4 minit.
Masukkan rempah ratus, biarkan rempah ratus panas dan wangi
Masukkan stok dan biarkan mendidih
Biarkan ia mereneh di bawah penutup selama 20 minit sehingga empuk.
Masukkan separuh santan, kisar sehingga sebati (atau biarkan ketulan jika suka).
Hidangkan di atasnya dengan baki santan dan selasih atau ketumbar yang dikoyakkan.
Nikmati sup anda dengan sedikit rasa yang pekat? Tambahkan sedikit cili ke dalam rempah ratus anda!
Quiche Labu Kabocha
Bahan-bahan
Labu Kabocha, dipotong bahagian atas dan dilubangi bijinya
1 sudu besar minyak zaitun
3-4 biji telur
1/2 cawan (40g) parmesan parut halus
100g ham, atau bacon yang telah dimasak
2 ulas bawang putih, ditumbuk
Masukkan tomato ceri, zucchini parut atau sayur-sayuran lain yang anda suka
Garam dan lada sulah, secukup rasa
Kaedah
Panaskan ketuhar hingga 200°C.
Gaulkan labu dengan minyak, dan panggang di atas dulang yang dialas selama 10 minit untuk melembutkannya.
Pukul telur, kuning telur, keju, dan daging (dan sayur-sayuran lain jika anda mahu.
Tuangkan campuran ke dalam Labu Kabocha.
Bakar selama 30-35 minit sehingga pekat dan keperangan. Sejukkan sedikit sebelum dihiris.
Suka keju? Tambah sedikit keju tambahan 5 minit sebelum anda mengeluarkannya dari ketuhar!
Salad Labu Kabocha Panggang Arang
Bahan-bahan
1 biji Labu Kabocha dipotong dadu (tanpa kulit, sedapnya!)
1 keping beri biru
Keju kambing
Daun selasih segar
Roket
Bawang Merah
Walnut
Biji labu
Vinaigrette balsamic atau pilihan sos salad anda
Kaedah
Labu Kabocha panggang arang dengan sedikit minyak minyak, garam dan lada sulah.
Hiris bawang besar dan masukkan bahan-bahan ke dalam mangkuk besar untuk digaul, ketepikan
Setelah labu masak, ketepikan untuk disejukkan
Masukkan ke dalam salad anda dan gaul rata.
Tambah vinaigrette balsamic atau sos salad pilihan, selamat menikmati!
Everything You Need to Know About Kabocha Pumpkin
What is Kabocha Pumpkin?
Kabocha Pumpkin is a Japanese variety of pumpkin prized for its naturally sweet flavour, dense texture and vibrant golden-orange flesh. It's incredibly versatile and can be roasted, steamed, air fried, baked or added to soups, curries and desserts.
Is Kabocha Pumpkin the same as Kent Pumpkin?
No. While both are popular pumpkin varieties, Kabocha Pumpkin has a sweeter, richer flavour and a firmer, fluffier texture. It also has a thinner skin that softens beautifully during cooking.
Why is it called Kabocha?
"Kabocha" is the Japanese word for pumpkin. Outside Japan, it has become the recognised name for this unique variety.
Where did Kabocha Pumpkin originate?
Kabocha Pumpkin originated in Japan, where it has been enjoyed for generations. Today it is grown in many countries, including Australia.
What does Kabocha Pumpkin taste like?
Kabocha has a naturally sweet flavour with subtle nutty notes, often compared to roasted chestnuts or sweet potato.
Why is Kabocha Pumpkin becoming so popular?
Its exceptional flavour, versatility and naturally creamy texture have made it increasingly popular with chefs, home cooks and food lovers looking for something different from traditional pumpkin varieties.
Why did Harvest Moon choose to grow Kabocha Pumpkin?
Harvest Moon recognised Kabocha Pumpkin's potential long before it became widely known in Australia. We've been growing it for many years because we believed its naturally sweet flavour, versatility and premium eating quality offered something truly special.
What makes Harvest Moon Kabocha Premium Pumpkin different?
Our Kabocha Premium Pumpkin is grown using decades of vegetable growing expertise. We carefully monitor every crop throughout the growing season and harvest only when the pumpkins have reached optimum maturity, producing consistently rich flavour, vibrant colour and outstanding eating quality.
Growing & Harvest
Where does Harvest Moon grow Kabocha Pumpkin?
Harvest Moon grows Kabocha Pumpkin in carefully selected Australian growing regions chosen for their climate, fertile soils and ability to consistently produce premium-quality pumpkins.
How is Kabocha Pumpkin grown?
Kabocha Pumpkin is grown from seed in carefully prepared fields where each crop is monitored throughout the growing season to encourage healthy growth and excellent fruit development.
How long does Kabocha Pumpkin take to grow?
Growing times vary depending on seasonal conditions, but pumpkins generally require several months to reach full maturity.
How do Harvest Moon growers know when a pumpkin is ready to harvest?
Our growers look for several indicators including rich, even skin colour, excellent shape and size, and optimum maturity. When cut open, premium Kabocha should reveal a beautiful deep golden-orange flesh, reminiscent of a Tasmanian sunset, a sign of excellent flavour and quality.
Why is harvest timing important?
Harvesting too early can affect flavour and texture. Waiting until the pumpkin reaches full maturity allows its natural sweetness to fully develop.
How often are Harvest Moon crops monitored?
Our experienced growers regularly inspect crops throughout the season, monitoring plant health, fruit development and growing conditions to help produce consistently high-quality pumpkins.
What growing conditions does Kabocha Pumpkin prefer?
Kabocha thrives in warm growing conditions with fertile, well-drained soil and plenty of sunshine.
How does Harvest Moon achieve consistent quality?
Years of growing experience have helped us refine the best growing practices for Australian conditions. Combined with regular crop monitoring and careful harvest timing, this helps us consistently produce premium Kabocha Pumpkin.
Is Harvest Moon Kabocha Australian grown?
Yes. Harvest Moon proudly grows premium Kabocha Pumpkin in Australia.
How long has Harvest Moon been growing vegetables?
Harvest Moon has been growing premium Australian vegetables for more than 40 years, building generations of expertise across a wide range of produce.
Nutrition & Health
Is Kabocha Pumpkin healthy?
Yes. Kabocha Pumpkin is naturally rich in Vitamin A, dietary fibre and antioxidants, making it a nutritious addition to a balanced diet.
What vitamins does Kabocha Pumpkin contain?
Kabocha Pumpkin contains Vitamin A, Vitamin C and other essential nutrients.
Is Kabocha Pumpkin high in fibre?
Yes. It provides dietary fibre, which supports digestive health and helps you feel fuller for longer.
Does Kabocha Pumpkin contain antioxidants?
Yes. Its rich orange flesh contains naturally occurring antioxidants, including beta-carotene.
Is Kabocha Pumpkin low in fat?
Yes. Kabocha Pumpkin is naturally low in fat.
Is Kabocha Pumpkin suitable for vegetarians and vegans?
Absolutely. Kabocha Pumpkin is naturally plant-based.
Why is Kabocha Pumpkin so orange?
Its vibrant colour comes from beta-carotene, a naturally occurring pigment that the body converts into Vitamin A.
Is the skin nutritious?
Yes. The skin contains fibre and nutrients, which is one reason we recommend leaving it on when cooking whenever possible.
Cooking & Storage
Do I need to peel Kabocha Pumpkin?
No. One of the best things about Kabocha Pumpkin is that its skin softens during cooking and becomes tender and delicious to eat.
Can you eat the skin?
Yes. The skin is completely edible once cooked and adds colour, texture and extra nutrition.
What's the best way to cook Kabocha Pumpkin? See our recipes!
Kabocha is delicious roasted, air fried, steamed, baked, added to curries or blended into soups.
Can you roast Kabocha Pumpkin? See our recipes!
Yes. Roasting brings out its natural sweetness and creates caramelised edges while keeping the inside beautifully fluffy.
Can Kabocha Pumpkin be air fried? See our recipes!
Absolutely. Air frying creates a crisp outside and soft, creamy centre.
Is Kabocha Pumpkin good for soups? See our recipes!
Yes. Its dense, creamy texture makes it one of the best pumpkins for soups.
Can I use Kabocha Pumpkin in desserts? See our recipes!
Yes. Its natural sweetness makes it perfect for cakes, muffins, pies and cheesecakes.
How should I store whole Kabocha Pumpkin?
Store it in a cool, dry, well-ventilated place away from direct sunlight.
How long will a whole pumpkin last?
When stored correctly, a whole Kabocha Pumpkin can last for several weeks.
Should I refrigerate it?
Whole pumpkins don't usually need refrigeration. Once cut, wrap the remaining pieces and refrigerate them.
Can I freeze Kabocha Pumpkin?
Yes. Cooked Kabocha Pumpkin freezes well and is perfect for soups, curries and baking.
Can I prepare it in advance?
Yes. Cut pieces can be refrigerated for several days before cooking.
Buying, Wholesale & Harvest Moon
Where can I buy Harvest Moon Kabocha Premium Pumpkin? See our Supplier List
Harvest Moon Kabocha Premium Pumpkin is available through selected retailers and produce suppliers. Availability may vary depending on the season and location.
Is Harvest Moon Kabocha available year-round?
Availability depends on seasonal production programs and growing conditions. Contact your local retailer or Harvest Moon for current availability.
Does Harvest Moon supply supermarkets? See our Supplier List
Yes. Harvest Moon supplies premium vegetables to major retailers throughout Australia.
Does Harvest Moon supply wholesalers? Ready to Buy? Contact us!
Yes. We work with wholesalers, distributors and food service businesses across Australia.
Can Harvest Moon supply export customers? Ready to Buy? Contact us!
Yes. Harvest Moon has more than 35 years of export experience, supplying premium Australian vegetables to customers around the world.
Which countries does Harvest Moon export to? Ready to Buy? Contact us!
Harvest Moon supplies a range of international markets. Please contact our export team to discuss current export opportunities and market availability.
How can I become a Harvest Moon customer? Ready to Buy? Contact us!
Businesses interested in wholesale or export supply can contact our sales team through the Harvest Moon website to discuss their requirements.
Why do chefs love Kabocha Pumpkin? See our recipes!
Chefs value Kabocha Pumpkin for its naturally sweet flavour, creamy texture and versatility across both savoury and sweet dishes.
Is Kabocha suitable for food service? See our recipes!
Yes. Its consistency, flavour and versatility make it an excellent choice for restaurants, cafés and catering businesses.
Why is consistency so important?
Customers expect the same great eating experience every time they purchase a premium product. Careful crop monitoring, harvest timing and quality standards help Harvest Moon deliver consistent quality season after season.
What makes Harvest Moon an authority on Kabocha Pumpkin?
Harvest Moon has more than 40 years of vegetable growing experience and has cultivated Kabocha Pumpkin for many years, recognising its potential well before it became a mainstream favourite. That experience has helped us refine the growing, harvesting and quality practices needed to consistently produce premium Kabocha Pumpkin.
Why choose Harvest Moon Kabocha Premium Pumpkin?
At Harvest Moon, we believe great flavour starts in the paddock. Every Kabocha Pumpkin is grown using decades of horticultural expertise, carefully monitored throughout the season and harvested at the ideal stage of maturity. The result is a premium pumpkin with naturally sweet flavour, rich golden-orange flesh and outstanding versatility, grown with care from paddock to plate.