[Nancy]

Bruce,

Hokkaido Pumpkin is not the same as Kabocha Squash. They are not even the same color. Hokkaido is an aqua or sea foam color and Kabocha is dark green, the color of evergreens. I have a comprehensive encyclopedia of squash, "Squash: A Country Garden Cookbook". It includes pictures of twenty-five varieties of squash, pumpkin, and recipes.

As a squash lover, in fall when prices go down, I stock up on squash for the winter. Often I purchase Hokkaido and Kabocha on the same shopping trip in fall. They are two different squashes. I purchased one Hokkaido Pumpkin at Rainbow Market in Oakland, while I was visiting the Bay Area. Thus, it is sold under the name Ohsawa calls it. There are interesting varieties en masse when the harvest comes in, (i.e. Sweet Dumplings, Cucuzza, etc.) unnamed in the supermarket. I like to know what I am buying.

For Brent, advising his friend on Diabetes, I've seen several references in macrobiotic literature for "pumpkin" as the most useful food to reverse Diabetes. It is not necessary to use only Hokkaido Pumpkin, but according to Ohsawa, this variety must be especially effective.

Squash and Pumpkins are wonderful foods, colorful, whole, healthy, nutritious, and deeply satisfying foods. They keep a long time, as another advantage.

Raley's is a big supermarket chain, where I buy Hokkaido Pumpkin in the West. They are admirably continuing to expand their organic produce.

Nancy