Cucurbita maxima ‘Ebisu’ is a cultivar of winter squash in the family Cucurbitaceae, commonly referred to as Ebisu squash or kabocha. The species name Cucurbita comes from Latin cucurbita, meaning “gourd” or “squash,” while maxima denotes “largest,” referring to the typically large fruit size of this species. The cultivar name ‘Ebisu’ derives from Japanese, named after the Shinto god of luck and prosperity, reflecting its cultural significance in Japan where it is widely grown and consumed. Cucurbita maxima is native to South America, particularly the Andean region, but cultivars like Ebisu have been extensively selected and adapted in Japan for kabocha production. While there are over 160 types of kabocha, the Ebisu is the most popular variety dominating both Japanese and international markets.

Ebisu squash produces large, oblong fruits with thick, dark green skin and sweet, firm orange flesh. Historically, it has been cultivated for its long storage life and versatility in cooking. In Japan, Ebisu squash is used in simmered dishes (nimono), soups, tempura, gratins, and stews, as well as in purees and desserts. The flesh is rich in starch and natural sugars, which concentrate during cooking, and the seeds are sometimes roasted or used in culinary applications.

Ebisu squash contains significant bioactive compounds, including carotenoids such as β-carotene and lutein, which contribute to its bright orange color and function as antioxidants and vitamin A precursors. The squash also contains tocopherols, phenolic acids, and small amounts of cucurbitacins, bitter compounds present at low levels that can have cytotoxic effects in higher concentrations (toxic squash syndrome).