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Shishigatani
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Shishigatani
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The Shishigatani pumpkin is one of the "kyo yasai," or traditional, vegetables in the Kyoto region. It has been a part of the Kyoto cuisine since the Edo period of the early 1800s. This Japanese pumpkin, kabocha, is used in shojin ryori, a type of vegetarian cooking eaten by Buddhist priests. The skin color is dark green, while the ripe fruit is light brown. The flesh is a delicate light yellow color. It weighs about 6 pounds and stands about 8" tall. Simmer it in fish stock with sugar and soy sauce.
- Maturity: Approx. 110 days
- Planting season: Late spring to early summer
| $3.35 per packet |
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Please note: Maturity, adaptability and disease tolerance may differ under your specific climate and/or growing conditions.
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