Brent and Nancy,
Hokkaido pumpkin is an old term used for Kabocha which according to Dianne Onstad in her
Whole Foods Companion: A Guide for Adventurous Cooks, Curious Shoppers, & Lovers of Natural Foods http://www.amazon.com/exec/obidos/tg...glance&s=books, "is a genitic grouping for many strains of Japanese pumpkin and winter squash of both
Cucubita maxima and
Cucubita moschata species."
Rebecca Wood in her 1988 edition of
The Whole Foods Encyclopedia: A Shopper's Guide http://www.amazon.com/exec/obidos/tg...glance&s=books says that the "kabucha (her spelling in that edition) has the highest sugar content of any squash," and "though it originated in the United States, it was reintroduced to us by the Japanese who named it after their northernmost province."
My point, being that, though Ohsawa may have called it a "Potimarron"
http://www.rainbow-taichi.org.uk/pot...ease_let_m.htm and for many years it may have been referred to as a Hokkaido or Japanese pumpkin
http://whatscookingamerica.net/squash.htm http://www.vegparadise.com/highestperch10.html, I think that you'd be hard pressed to find anyone who is selling it anywhere in the U.S.A. as anything but kabocha squash, in case you are planning on buying any Hokkaido pumpkin on your next excursion to the vegetable section of your favorite market.
Thank you, very much.
Bruce Paine