I live in a very Asian area, where almost every grocery store carried kabocha squash. A couple of years ago, every kabocha I picked was great: the meat was sweet and dense and rich. Then about a year ago, I started having a run of bad luck. My kabochas seemed underripe, kind of green on the inside and not flavorful. Bitter toward the rind.
Now I'm leery of kabochas. If they look too small, I don't buy them. If they look too green, I don't buy them. If they feel too light, I don't buy them. If they're shiny, I don't buy them. But the Asian people seem to still be snapping them up. Do they just have a wider definition of a "good kabocha" than I do?
How do you pick a good one?