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What is the texture? Is the squash or pumpkin pureed so that there are no chunks? If so, this should be noted in the article. Badagnani (talk) 22:27, 18 August 2008 (UTC)[reply]
Someone should add the fact that kabochas are the main type of pumpkin used in these soups. I tried to say so but my edit got reverted. Airgum (talk) 02:56, 20 May 2018 (UTC)[reply]
No, kabochas aren't the main type of pumpkin used in this porridge. As the cited sources say, Cucurbita moschata pumpkins are traditinal and most common ingredient for hobak-juk. (Although pumpkin porridges made with kabochas are becoming quite common these days too!) You can always add information with proper sources, but please do not replace the sourced information with new, unsourced ones. --Comedora (talk) 04:09, 20 May 2018 (UTC)[reply]
