北海道·特産品
Ebisu Pumpkin
The vibrant yellow flesh colors the autumn season in Eniwa. It is said that Eniwa was the first place in Hokkaido to cultivate the Ebisu pumpkin, a variety originally developed in Kyoto. It is a historic specialty that has been produced since 1964. It is characterized by its high sugar content, with a rich sweetness that intensifies when heated. Because it holds its shape well during cooking, it remains visually beautiful even in simmered dishes. Its bright yellow color and moist texture are also major attractions. In addition to stews and tempura, it is highly versatile in sweets and various dishes, such as puddings, cakes, soups, and even bread. This is a bounty of Hokkaido that brightens the autumn dining table, grown with love by the farmers of Eniwa.
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