Shishigatani
Cucurbita moschata
 Shishigatani
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Seed #246 |
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Since the Edo period of the early 1800s, this special Japanese pumpkin is one of the kyo yasai, or traditional vegetables in the Kyoto region. This kabocha squash is used in shojin ryori, a type of vegetarian cooking prepared by Buddhist priests. The fruit skin is distinctly ribbed and warted and ripe when the skin turns light brown. The flesh is a delicate light yellow color.
- Warm season annual
- Approx. 35-40 seeds in packet. (A seed will vary in weight and size within a given seed lot. The number of seeds stated is only an estimate.)
- Maturity: Approx. 110 days
- Planting season: Late spring to early summer
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Cultivation: Prepare fertile, well-drained soil. Sow seeds in spring/summer after last frost in a warm, sunny location. Hill planting: Form soil into a 1-ft. diameter mound 3-4" tall. Space mounds 5-10' apart. On each mound plant 1-2 seeds. Row planting: See spacing info in chart. Keep soil moist. Fertilize as needed. Hand pollination may be necessary. Train vine to climb a vertical support for better air circulation and ease of harvest or leave to sprawl on the ground. After harvest, leave winter squash in the sun for a few days to cure before storing.
Germination
Temperature |
Seed
Depth |
Seed
Spacing |
Row
Distance |
| 78-95°F |
1" |
12-18" |
48-72" |
Please note: Maturity, adaptability and disease tolerance may differ under your specific climate and/or growing conditions.
Culinary tips: Simmer in dashi or chicken broth with sugar and soy sauce. Add mirin towards the end of cooking. Prepared in soups, stews, baked, grilled and tempura.
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