Product catalog showing the items we handle<\/h3>\n\n\n\n
Flexible support from small lots to large lots<\/p>\n\n\n\n
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- Sold in small lots from 100g<\/li>\n\n\n\n
- Handling heirloom vegetables from across Japan<\/li>\n\n\n\n
- Dried fruits and herbs also supported<\/li>\n<\/ul>\n<\/div>\n\n\n\n\nDownload here<\/span><\/a><\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div><\/div>\n\n\n\n
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Features of commercial dried shima kabocha<\/h2>\n\n\n\n
Among pumpkin-based dried ingredients, shima kabocha holds a distinctive position for its sticky texture, restrained sweetness, and presence in Okinawan cuisine. Here we lay out its strengths for dice and slice applications across six angles.<\/p>\n\n\n\n
\n\nAn Okinawan heirloom Japanese pumpkin<\/p>\n
Shima kabocha is an heirloom variety long cultivated in Okinawa, also known as nankwa or chinkwa. Classified among Japanese pumpkins, it differs from Western pumpkin in flesh and texture. It suits product designs that aim to showcase Okinawan food culture.<\/p>\n<\/div>\n
\nMoist, sticky flesh<\/p>\n
Rather than the fluffy, floury type, shima kabocha has moist, dense flesh with a sticky quality. It readily absorbs dashi and simmering liquid, so it finishes soft and takes on flavor well in simmered dishes and soups.<\/p>\n<\/div>\n
\nA staple of Okinawan cooking<\/p>\n
It has long been used in Okinawan home cooking, in dishes such as pumpkin nbushi (braised pumpkin), pumpkin soup, and jushi (mixed rice). As a shelf-stable dried product, shima kabocha can be built into finished products year-round.<\/p>\n<\/div>\n
\nRestrained sweetness and a rustic flavor<\/p>\n
Shima kabocha has a modest sweetness and a rustic, nostalgic flavor. It suits recipe design for prepared foods, soups, and confectionery that want to draw on the color and flavor of pumpkin while keeping sweetness in check.<\/p>\n<\/div>\n
\nDeep orange flesh<\/p>\n
Fully ripened shima kabocha develops deep orange flesh. That color can be put to work as a coloring element in soups, steamed and baked confectionery, and prepared foods, making it a good accent for products designed around vegetable-derived color.<\/p>\n<\/div>\n
\nUse in combination with powder<\/p>\n
Used together with finely milled shima kabocha powder (made to order), you can design recipes that deliver both flesh texture (dice, slice) and coloring for soups and doughs (powder).<\/p>\n<\/div>\n<\/div>\n\n\n\n
Product specifications (commercial)<\/h2>\n\n\n\n
Basic specifications at the prototype stage are as follows. Purchase lot, lead time, and packaging format are worked out through individual consultation.<\/p>\n\n\n\n