Squash Seeds - Japanese Shishigatani ,WINTER

• Warm season annual
• Approx. 6-8 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

Unique Japanese pumpkin with elongated, hourglass-shaped fruits and dark green to brown bumpy skin, traditionally used in Buddhist vegetarian cuisine. Nutty and tasty yellow flesh, dating back to at least the 1800's.

Commonly known as Japanese pumpkin or squash, this winter variety of squash has many names including bi, bi ro, fak thong, ho bak, kabocha, kaddu, kalabasa, labu manis, labu merak, nam gua, nam kwa, nan gua, rata labu, vilayati kaddu, and waluh.

Growing : Prepare well-drained, fertile soil and sow seeds in a warm, sunny location during spring or summer after the last frost. For hill planting, create 1-ft. diameter mounds that are 3-4" tall and space them 5-10' apart. Plant 1-2 seeds on each mound. For row planting, refer to spacing information in the chart. Keep the soil moist and fertilize as needed. In some cases, hand pollination may be necessary. Consider training the vine to climb a vertical support for improved air circulation and ease of harvest, or allow it to sprawl on the ground.

Harvesting: Winter Squash - Shishigatani is best harvested and left in the sun for a few days to cure before storing. For a delicious dish, simmer it in dashi or chicken broth with a touch of sugar and soy sauce. For a flavorful finish, add mirin towards the end of cooking. This versatile squash can be enjoyed in soups, stews, baked dishes, grilled meals, and even tempura.