How to refrigerate or freeze "pumpkin" without damaging it!

1.	Remove pumpkin seeds and wadding.
2.	Cut into easy-to-eat sizes and shapes
3.	Or heat and soften pumpkin, mash it into a mush.
4.	Wrap in plastic wrap in small portions and place in a zipper bag in the freezer.

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Kabocha (pumpkin) is a delicious, sweet and fluffy food. You probably buy it cut up at the supermarket, but if you leave it in the vegetable compartment as is, you may find that it has become damaged.... Once cut, pumpkins are easily damaged and do not last very long, so a little trick is needed to preserve them!

How to store pumpkins (refrigerated or frozen)

When you buy a cut pumpkin, the first thing to do is to remove the seeds and wadding! The seeds and wadding contain a lot of water, so if these remain, the pumpkin will be damaged even more quickly.

Refrigerate

the kabocha.


If you think you won't be able to eat it all within a short period of time, freeze

it

. Remove the seeds and the wadding from the pumpkin, blot dry, and cut into conveniently shaped and sized pieces.


Cut into small pieces, wrap tightly in plastic wrap, place in a zipper bag, remove air from the bag, close the bag, and store in the freezer. When ready to use, heat and cook frozen!


You can also mash the pumpkin before freezing to keep it tasty and ready to use in soups, croquettes, salads, and other dishes.

Boil or microwave the pumpkin to soften it, then mash it with a masher while it is still hot until smooth.


When cool, divide into small portions, wrap tightly in plastic wrap, and place in a zipper bag. Store in the freezer. Store in the freezer for up to two weeks. When ready to use, you can cook them frozen or thaw them in the microwave.

Summary

When you buy pumpkins, first remove the seeds and guts, then refrigerate or freeze them depending on your needs and the pace at which you want to eat them. Let's eat up all the sweet and juicy pumpkin until the last drop!

Related articles about Kabocha

Recipes: A recipe for "Kabocha no Nimono" (pumpkin simmered in soy sauce and sugar) that is full of flavor and sweetness! Sprinkled with sugar, it's a real treat! Also good as a side dish with rice!
Recipe: Recipe: "Daigaku Kabocha" recipe! Sweet and chewy! Just deep fry and toss with sweet and salty sauce.
Recipe: A recipe to remake simmered pumpkin into "Kabocha Mayo Salad"! Accented with walnuts and onions!