kabochan.

Brit.

/kəˈbəʊtʃə/, U.S.

/kəˈboʊtʃə/

Origin: A borrowing from Japanese. Etymon: Japanese kabocha.

Etymology: < Japanese kabocha pumpkin, squash (early 18th cent. or earlier) < †Kabocha , the name of Cambodia (17th cent: see Cambodian n.; perhaps transmitted into Japanese via another language, compare e.g. Portuguese Camboja); the plant was so called because it was originally imported to Japan via Cambodia, probably by the Portuguese. Compare French kabocha (1878 or earlier).The Japanese name of the winter squash is now kuri-kabocha, lit. ‘chestnut squash’. Japanese Kambojia, the modern form of the name of Cambodia, is a later borrowing < English.

More fully kabocha squash. A variety of winter squash, Cucurbita maxima, having dark green or orange skin with pale stripes or blotches and sweet yellow-orange flesh, originally popular in Japan and now widely cultivated.Also called Japanese pumpkin (see Japanese pumpkin n. at Japanese adj. and n. Additions), Japanese squash.

ΘΚΠ

the world > plants > particular plants > cultivated or valued plants > particular food plant or plant product > particular vegetables > [noun] > fruits as vegetables > pumpkin

peponOE

pompion1526

pompillion1598

turquin1600

pumpkin1647

calabash1658

potiron1658

winter squash1771

zucca1818

kabocha1884

sugared pumpkin1884

sugar-pumpkin1905

Ceylon pumpkin1913

trombone1946

Queensland blue1956

1884 E. M. Satow & A. G. S. Hawes Handbk. Travellers Central & Northern Japan (ed. 2) Introd. 56 Various other Cucurbitaceæ, including the melons and the pumpkin (kabocha), are common.

1967 Press-Courier (Oxnard, Calif.) 7 June 7 a (advt.) (Fresh Japanese Squash) Kabocha... Boil or bake.

1999 N.Y. Times 24 Dec. e55/1 Acorn, butternut and buttercup squashes..are being upstaged by the kabocha squash, a Japanese variety, with a flavor midway between pumpkin and sweet potato.

2013 Bon Appétit Mar. 48/2 There's no need to peel acorn, kabocha, or delicata squash; their skins are tender and edible.

This is a new entry (OED Third Edition, December 2018; most recently modified version published online March 2022).

单词	kabocha
释义	kabochan. Brit. /kəˈbəʊtʃə/, U.S. /kəˈboʊtʃə/ Origin: A borrowing from Japanese. Etymon: Japanese kabocha. Etymology: < Japanese kabocha pumpkin, squash (early 18th cent. or earlier) < †Kabocha , the name of Cambodia (17th cent: see Cambodian n.; perhaps transmitted into Japanese via another language, compare e.g. Portuguese Camboja); the plant was so called because it was originally imported to Japan via Cambodia, probably by the Portuguese. Compare French kabocha (1878 or earlier).The Japanese name of the winter squash is now kuri-kabocha, lit. ‘chestnut squash’. Japanese Kambojia, the modern form of the name of Cambodia, is a later borrowing < English. More fully kabocha squash. A variety of winter squash, Cucurbita maxima, having dark green or orange skin with pale stripes or blotches and sweet yellow-orange flesh, originally popular in Japan and now widely cultivated.Also called Japanese pumpkin (see Japanese pumpkin n. at Japanese adj. and n. Additions), Japanese squash. ΘΚΠ the world > plants > particular plants > cultivated or valued plants > particular food plant or plant product > particular vegetables > [noun] > fruits as vegetables > pumpkin peponOE pompion1526 pompillion1598 turquin1600 pumpkin1647 calabash1658 potiron1658 winter squash1771 zucca1818 kabocha1884 sugared pumpkin1884 sugar-pumpkin1905 Ceylon pumpkin1913 trombone1946 Queensland blue1956 1884 E. M. Satow & A. G. S. Hawes Handbk. Travellers Central & Northern Japan (ed. 2) Introd. 56 Various other Cucurbitaceæ, including the melons and the pumpkin (kabocha), are common. 1967 Press-Courier (Oxnard, Calif.) 7 June 7 a (advt.) (Fresh Japanese Squash) Kabocha... Boil or bake. 1999 N.Y. Times 24 Dec. e55/1 Acorn, butternut and buttercup squashes..are being upstaged by the kabocha squash, a Japanese variety, with a flavor midway between pumpkin and sweet potato. 2013 Bon Appétit Mar. 48/2 There's no need to peel acorn, kabocha, or delicata squash; their skins are tender and edible. This is a new entry (OED Third Edition, December 2018; most recently modified version published online March 2022). < n.1884
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