Skip to main content.

Ministry of Agriculture, Forestry and Fisheries

Character Size
Standard
Large
Menu
  1. Home
  2. Policies
  3. Food Export
  4. kyodo_ryori
  5. SEARCH&MENU
  6. Miyazaki
  7. Hyuuga Kurokawa Kabocha No Nimono

Hyuuga Kurokawa Kabocha No Nimono ｜ Our Regional Cuisines

  • Miyazaki Prefecture

    Hyuuga Kurokawa Kabocha No Nimono

Hyuuga Kurokawa Kabocha No Nimono

＊画像はイメージです（掲載画像とレシピの内容は異なる場合があります）。
Related images
Please refer to “Links and Copyrights” for information on secondary use of images.(Term of use)

  • Main lore areas

    Miyazaki City

  • Main ingredients used

    Pumpkin

  • History/origin/related events

    Miyazaki prefecture is blessed with a mild climate and the hours of sunlight it receives is one of the highest in Japan. “Kurokawa Kabocha” (=black-skinned pumpkin) is a specialty of Miyazaki which needs a lot of sunlight to grow and has an impressive glossy black skin. Another name for this pumpkin is “Hyuuga Kabocha” and it is a traditional vegetable that is mentioned in local folk songs and represents the region.
    In 1907 (Meiji 40), the first pumpkin was cultivated in Miyazaki city, and in 1924 (Taisho 13), a black-skinned variety was introduced from Chiba prefecture, making Miyazaki a major producer of black-skinned pumpkins. The cultivation method is unique in that the pumpkins are grown vertically with the vines crawling on poles, a method known as three-dimensional cultivation.
    Unlike Western pumpkins, the black-skinned pumpkin has a refreshing flavor, with a mild sweetness and a fine texture on the tongue. Since the pumpkin is not too sweet, its calories are lower than a standard pumpkin. It is popular as a high-quality ingredient in Japanese cuisine, especially in Kyoto. With its elegant sweetness and firmness, this pumpkin is perfect for dishes such as “Hyuuga Kurokawa Kabocha No Nimono”. The skin looks rough but can be eaten as well. The vegetable is rich in beta-carotene and contains vitamins B1, B2, C, and calcium and iron.

  • Opportunities and times of eating habits

    Recently, foreign types of pumpkins have become mainstream and not many farmers produce “Kurokawa Kabocha”. It is a rare vegetable nowadays and it hard to find at mass retailers, but this pumpkin is still popular at home and local people opt to use this pumpkin instead of the foreign types when cooking.

  • How to eat

    Cut the pumpkin into large pieces and season with sugar and light soy sauce and cook on a stove. This dish goes well with curry, miso soup and oden soup and can be added to these recipes.

  • Efforts for Preservation and Succession

    (Outline of traditions, preservation societies, social media use, modern approaches for commercialization etc.)
    This dish is served as part of the local school menus to elementary and middle school students. “Kurokawa Kabocha” is a specialty of Miyazaki prefecture.

RECIPE

Ingredients (2 servings)

  • Pumpkin 1／2
  • Water 350ml
  • [Seasoning A] Sugar 2 tbsp.
  • [Seasoning A] Mirin (=sweet rice wine) 3 tbsp.
  • [Seasoning A] Light soy sauce 1 tsp.
  • [Seasoning A] Salt 1／2 tsp.

How to cook

  • 1. Cut the pumpkin into large pieces and chamfer the edges. Soak in salt water.

  • 2. Place the pumpkin and the seasonings listed in [A] into a pot and bring to a boil.

  • 3. Once boiling, lower the flame and put a lid on the pot. Cook until the water is absorbed.

  • 4. Flavor with light soy sauce and then serve.

provider : Miyazaki Brand Promotion Headquarters

Recipes vary depending on the region and home.

Contact

Food Cultures Office, Overseas Market Development and Food Cultures Division, Food Industry Affairs Bureau, Ministry of Agriculture, Forestry and Fisheries

Tel:+81-3-3502-5516

Top of This Page

MAFF Social Media

  • MAFF Facebook
  • MAFF YouTube

MAFF

Address : 1-2-1,Kasumigaseki,Chiyoda-ku,Tokyo 100-8950,Japan.

TEL : 03-3502-8111

Enterprise identification number : 5000012080001

Copyright : Ministry of Agriculture, Forestry and Fisheries