Which Japanese squash is listed as a vegetable for tempura?

The Japanese squash listed as a vegetable for tempura is kabocha.

Kabocha is a Japanese variety of winter squash, often translated as Japanese pumpkin. Its dense orange flesh becomes sweet and creamy when cooked, while the dark green rind can remain on the slice. In tempura, the squash is cut into thin wedges so the batter crisps before the center softens.

Kabocha became established in Japanese cooking as a versatile seasonal ingredient. It appears in simmered dishes, soups, croquettes and desserts as well as vegetable tempura. Its sweetness contrasts with the savory batter and dipping sauce, making it a familiar choice in mixed tempura assortments.

Kabocha is sometimes confused with pumpkin or butternut squash because the varieties are related and can be used similarly. However, kabocha has its own texture and flavor profile—typically firmer and sweeter than many common pumpkins. The word is a Japanese culinary name, not a general term for every squash.