Kabocha is known as Japanese pumpkin or kabocha squash. It has a dark green skin, and the color of the inside is orange. Average diameter is about 15-20cm.
Kabocha is rich in beta carotene, and more.
There are mainly nihon kabocha and seiyo kabocha (squash). Nihon kabocha has a bumpy surface. Seiyo kabocha is more popular in Japan and is also called kuri kabocha.
Kabocha skin is very hard, so it's not suitable for carving. Kabocha is cooked in many different ways. For example, tempura is a popular way to cook kabocha. Also, simmering is common. Kabocha has slightly sweet taste, so it's suitable for making sweets as well.