In Japan, the kabocha (also known as a kabocha squash) has traditionally been cooked as a savory dish that’s served for dinner, with the seasonings containing a balance of sweet and salty flavors. In recent years, though, sweets and desserts using kabocha have become more popular. Personally, I think kabocha is better for sweet dishes than pumpkin since it has a dense, creamy texture in addition to its sweetness.

This recipe is for a rich kabocha caramel purin (pudding) that uses fresh cream and real vanilla beans in addition to the kabocha. It has a dense and luxurious, mousse-like texture and tastes divine. Making it takes longer than the usual recipes presented in this column, but the end result is worth it.

Recipe: