石川県·特産品
Tsubata no Kogiku Kabocha (Small Chrysanthemum Pumpkin of Tsubata)
When viewed from directly above, it reveals beautiful grooves resembling a chrysanthemum flower. When simmered, the dashi broth soaks deeply into the flesh, which melts softly on the palate—Tsubata's Kogiku Kabocha is a Japanese pumpkin that pairs perfectly with Washoku (Japanese cuisine). As an heirloom variety grown in Tsubata Town, it is counted among the Noto vegetables. The flesh is fine-grained with a dense, slightly sticky texture. While its sweetness is subtle and mild, it holds its shape well during simmering and absorbs flavors easily, making it ideal for Kaga-style simmered dishes. It offers an elegant deliciousness that differs from the floury texture of Western pumpkins. Its true character shines in Japanese dishes that incorporate dashi. It is a flavorful ingredient that has quietly supported traditional dining tables for generations.
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