How does the texture of cooked Black Futsu compare to Kabocha squash?
Answer
Futsu often maintains a slightly softer, almost creamy consistency.
The eating experience and texture play a role in how often a vegetable is consumed. The Black Futsu squash is frequently noted for having a relatively delicate texture when contrasted with some other, denser winter squashes. For instance, Kabocha squash can become quite thick and starchy once cooked through. In contrast, the Futsu tends to retain a slightly softer, almost creamy consistency. This lighter mouthfeel can be advantageous as it might encourage a consumer who finds denser squashes too heavy to enjoy and therefore eat a larger, more beneficial serving size because it suits their palate better.
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