Simmered “Kabocha” squash with “Koya-Dofu”

Squash was brought to Japan by the Portuguese commercial ship in 15th century at first time.

Pumpkin (winter squash) is called “Kabocha” in Japanese.  It is written “南瓜” in Kanji, literally “south squash”.
It is said that “Kabocha” is a bastardization of Camboja, but there is no clear evidence.

Kabocha, Pumpkin (winter squash)
Squash are widely cultivated in the world, and they are classified into three types .
(1) Cucurbita moschata : Nihon-Kabocha  (Nihon means Japan.)
(2) Cucurbita maxima  : Seiyo-Kabocha (Seikyo means the West.)
(3) Cucurbita pepo     : Pepo-Kabocha

What the Portuguese commercial ship brought to Japan is (1) Cucurbita moschata.  (2) was brought from United States in the 18th century.

Kabocha, Pumpkin (winter squash)
Kabocha, Pumpkin (winter squash)
In postwar Japan, the production of (1) has been reduced, while the consumption of  (2) is increasing.
I think these squash of photos are probably a variety of (2), which is called “Kurokawa-Kuri-Kabocha 黒皮栗南瓜“, literally “black skin chestnut south squash”.
Kabocha, Pumpkin (winter squash)
Kabocha, Pumpkin (winter squash)
Kabocha, Pumpkin (winter squash)
Simmered Kabocha with  Freeze-dried Tofu “Koya-Dofu”.  It is a traditional homemade dish of Japanese cuisine.
Simmered "Kabocha" squash with "Koya-Dofu"

is a winter squash and pumpkin.  南瓜(かぼちゃ) literally “south squash”