What is shima-kabocha? Also called "chinkuwa" or "nankuwa"

沖縄の伝統野菜「島カボチャ」。沖縄では「ナンクヮー」や「チンクヮー」とも呼ばれ、琉球料理の食材として受け継がれてきました。この記事では、島カボチャの特徴や歴史、味わい、食べ方、乾燥野菜としての活用法まで整理します。

What is shima kabocha?

Shima kabocha is a native-variety kabocha long grown in Okinawa Prefecture, classified as a type of Japanese kabocha (nihon-kabocha). It belongs to a different lineage from the Western kabocha commonly seen at supermarkets, is called "nankuwa" or "chinkuwa" in Okinawan dialect, and has been used as an ingredient of Ryukyu cuisine.

Okinawa Prefecture, eaten since before the warIsland vegetablesdesignates 28 items as "Okinawa's traditional agricultural products," and shima kabocha is positioned as one of them. Its handling is also spreading at direct-from-farm mail order and restaurants outside the prefectureHeirloom vegetables, contained in burdock and cocoa.

The appearance and texture of shima kabocha

Compared with Western kabocha, shima kabocha has more moisture and a sticky texture, yet its sweetness is restrained. Unlike the fluffy texture of Western kabocha, its light taste suits dishes that make the most of the ingredient's flavor. That it holds up well to simmering and keeps its shape even in simmered and stir-fried dishes is also a feature.

Shima kabocha varies in shape too, with no set size or form. At Okinawa's markets, shima kabocha with individual differences from one to the next line up. The flesh is pale yellow to orange, deepening in color as it fully ripens.

The difference between "nankuwa" and "chinkuwa"

Shima kabocha has two types, "nankuwa" and "chinkuwa." Nankuwa refers to ones with a smooth surface and no vertical wrinkles, and chinkuwa to ones with vertical wrinkles on the surface. Both are members of the shima kabocha family, with slight differences in look and texture (source:Onna no Eki Nakayukui Ichiba）。

Cultivation characteristics and vitality

Its growth is so vigorous that multiple fruits can be harvested from a single plant, and it is adapted to Okinawa's hot, humid climate. Relatively strong against diseases such as powdery mildew and against pests, and able to be grown to harvest with base fertilizer alone, it is also grown in home gardens (source:Noguchi Seed / Noguchi Seed Research Institute）。

The history of shima kabocha

The southern kabocha brought by a Portuguese ship

The roots of shima kabocha are said to date back to around the 16th century. The kabocha brought to Japan by a Portuguese ship is thought to have reached Ryukyu (Okinawa) as well and, adapting to Okinawa's climate, taken root as a native variety. The theory that the name "kabocha" derives from Cambodia, which the Portuguese passed through en route, is widely known.

Food culture from the Ryukyu Kingdom to the present

Eaten continuously in Okinawa since the Ryukyu Kingdom era, it took root as a native variety adapted to Okinawa's soil and climate. Eaten daily in simmered dishes, soups, and stir-fries, it is beloved as a region-specific kabocha. That it has been eaten in Okinawan households since before the war is considered one of the reasons it was designated among Okinawa Prefecture's 28 "Okinawa's traditional agricultural products"Island vegetablesitems.

島カボチャの味と食感の特徴

ねっとりとした肉質

島カボチャは、西洋カボチャのほくほくした食感とは違い、加熱するとねっとり・しっとりとした肉質になるのが特徴です。煮崩れしにくく、汁気のある料理でも形が残りやすいため、煮物や汁物に向いています。

あっさりした甘み

西洋カボチャの濃厚な甘さに比べると、島カボチャの甘みは控えめであっさりしています。味そのものが軽いため、だしや調味料の味を活かしたい料理に合わせやすく、日々のおかずに使いやすいのが持ち味です。

西洋カボチャとの使い分け

ほくほくした食感と強い甘みを楽しみたいなら西洋カボチャ、煮崩れしにくくあっさりした味わいを活かしたいなら島カボチャ、と使い分けると料理に合わせやすくなります。沖縄の郷土料理では、汁物や炒め物に島カボチャがよく使われます。

Recommended ways to eat

Light and with little peculiarity, shima kabocha can be used in a wide range of dishes. It is perfect for stews, potage, and even sweets. Here we introduce representative cooking methods.

Shima kabocha potage

Made into potage, the smooth mouthfeel of shima kabocha stands out. Sauté thin-sliced onion in butter, blend it together with shima kabocha, and season with salt and pepper to finish. It is delicious as a chilled soup too, and since it comes out lighter than a Western kabocha potage, it is easy to use as an appetizer.

Shima kabocha gratin

With little fluffiness, shima kabocha melds with white sauce into a smooth gratin. Cut into bite-sized pieces and parboil, arrange in a gratin dish, top with white sauce and cheese, and bake in the oven—easy to make even at home.

Nbushi (Okinawan-style miso simmer)

A cooking method long enjoyed in Okinawan households is "nbushi (nbusaa)." A local dish in which shima kabocha is simmered in miso with pork or tofu, the light taste of shima kabocha goes well with the richness of miso. Shima kabocha nbushi is called "nankuwa nbushi" in Okinawan dialect, and each household's flavor is handed down.

How to choose and store shima kabocha

How to spot a fresh shima kabocha

When choosing shima kabocha, we recommend ones with a hefty, heavy feel. Ones that feel heavier than they look have flesh packed tight. Ones with a glossy skin and a stem that has dried into a cork-like state are a sign of full ripeness. For cut ones, choose ones whose flesh is clear and whose seeds are plump.

Tips for storing it to last

Whole, it keeps for about 1–2 months in a well-ventilated, cool place. After cutting, remove the seeds and pith, wrap in plastic wrap, and it is best to use it up within 4–5 days in the refrigerator. For long-term storage, there is also the method of heating it before freezing.

Using shima kabocha as a dried vegetable

The merits of making it a dried vegetable

Dried, shima kabocha keeps better and becomes easy to use as a standby ingredient. With the moisture drawn out, it holds up well to simmering even when added to simmered or stir-fried dishes, and rehydrated it can be used in a wide range of dishes—miso soup, soups, simmered dishes, and more.

How to use dried shima kabocha

Dried shima kabochais rehydrated in water or lukewarm water for about 10–15 minutes before cooking. For soups and miso soup it can be added as-is. Because it keeps long at room temperature, it can also serve as an emergency-stock ingredient and helps reduce food loss through uses such as making the most of off-spec produce—asustainableway of eating.

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Frequently asked questions about shima kabocha

Summary

島カボチャは、16世紀に日本へ伝来したカボチャが沖縄で在来種として定着したもので、琉球王朝時代から食文化を支えてきた伝統野菜です。西洋カボチャに比べてあっさりした味わいで、煮崩れしにくいのが持ち味です。チンクヮーとナンクヮーの見分け方や、ンブシーなどの郷土料理で楽しめるのも島カボチャの特徴です。

乾燥野菜として加工すれば、保存性が高まり、普段の料理にも手軽に取り入れられます。沖縄のHeirloom vegetablescomes into view even from a single shima kabocha.

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