Japanese pumpkin, kaboucha, is sweeter than other types of squash and has an almost potato-like texture when cooked. It's so good that you can simply bake, boil, or microwave it and eat it without any accouterments. Mind you, it's also very tasty with a little butter or soy sauce and mirin.
While I may be able to buy kaboucha in the U.S. in some Asian shops, I'll miss being able to buy it so easily any time the mood strikes me.
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