Squash - Chirimen (Cucurbita moschata) Organic Non GMO Japanese Kabocha Winter Squash Heirloom Vegetable
Height 18-24 in. (45-60 cm)
Chirimen is a traditional kabocha squash, dento yasai, of Japan. This tasty variety of Japanese pumpkin forms a flat globe with distinct ribs and warts, resembling cauliflower, and can reach 8 inches in diameter. This variety of Japanese Yokohama type squash was introduced in the USA in 1922.
Chirimen squash skins start out as dark green color and matures to a buff bronze-orange color and fruits can weigh anywhere from 5 to 11 pounds. The flesh is deep orange and moist with a nutty sweet flavor. Plants are very prolific - approximately 8-12 squash per vine.
Cooked like a butternut squash. Best eaten at the 5-8 pound range. Use in tempura, stir-fry or bake. The Japanese prepare it by simmering peeled chunks in chicken broth or dashi and flavoring with soy sauce and mirin.
- Full Sun
- Direct sow seeds in early/late spring or late summer/early fall.
- Keep soil moist.
- Fertilize as needed.
- Matures in 70-80 days
- Spacing: 8-10 ft. (2.4-3 m)
- Plant every 2 weeks for continuous harvest.
- Harvest when skin turns a duller green and the stems harden and brown. Cut the stem with your pruning shears, leaving at least 2 inches of stem attached to the squash.
Let the squash cure in a sunny spot for about 10 days. Once cured, store the squash in a cool dark area inside the house.
Stores 4-5 months uncooked.
Seed Count: 20