Shishigatani Squash
Shishigatani Squash is backordered and will ship as soon as it is back in stock.
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Care information
Care information
Check out Mary's Comprehensive Planting Guide for detailed planting info.
Storing seeds prior to use: seeds should be stored in a cool, dry place away from direct sunlight for optimal germination.
Shishigatani Squash
100-110 days. C. moschata
Also known as Toonas Makino.
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.
Underneath the textured exterior, the pale orange to bright orange flesh is fine-grained, dense and firm. When cooked, the flesh develops a characteristic, sticky consistency. The top of the squash typically features solid flesh, while the bottom half encases a central, hollow cavity filled with cream-colored seeds suspended between dark orange, stringy fibers. Shishigatani squashes are traditionally cooked and have a mild, neutral, and subtly nutty taste.
Contains 15 heirloom seeds
NEW ARRIVAL for 2027
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