Quite different in appearance from the Western orange pumpkins used most notably for Jack-O-Lanterns in the United States, Japanese pumpkins tend to have greenish outer skin and yellow flesh. The Japanese prepare the sweet flesh by simmering peeled chunks in chicken broth and dashi and flavoring with sugar, soy sauce and salt. The "one serving" size kabocha is very popular in Japan. Chinese cooks stir-fry pumpkin with pork and mushrooms or make it into a soup with pork or fish. Thai cuisine braises it with coconut milk and seasonings. Winter squash varieties are excellent in tempura, stir-fried or baked. Pumpkins are highly nutritious and can be used in sweet and savory recipes. Toast the seeds for an autumn treat.