Shishigatani Winter Squash Seeds – Japanese Heirloom Kabocha (Kyoto Kyo-Yasai)

A Sacred Heirloom from Kyoto’s Buddhist Kitchens

Since the early Edo period of the 1800s, Shishigatani has held a revered place among Kyoto’s traditional kyo-yasai vegetables — the prized heirloom produce of Japan’s ancient capital. This extraordinary kabocha squash is beloved for its dramatic hourglass silhouette, heavily ribbed and warted dark skin that turns warm brown at maturity, and its delicate, sweet, light-yellow flesh. A cornerstone of shojin ryori — the refined vegetarian cuisine of Buddhist priests — Shishigatani is a piece of living culinary history you can grow in your own garden.

Why Grow Shishigatani

• Authentic Japanese heirloom with 200+ years of cultivation history
• Distinctive hourglass shape — a true conversation piece and market standout
• Sweet, nutty, light-yellow flesh — ideal for soups, simmered dishes, and tempura
• Warm season annual; matures in approx. 110 days
• Approx. 6–8 seeds per packet

In the Kitchen

Simmer Shishigatani in dashi or chicken broth with a touch of sugar and soy sauce, finishing with mirin for a deeply savory, traditionally Japanese preparation. Equally outstanding roasted, baked, grilled, in stews, or sliced for tempura. Its dense, sweet flesh holds its shape beautifully through long cooking.

Growing Guide

• Season: Late spring to early summer after last frost
• Soil: Well-drained, fertile; warm and sunny location
• Hill planting: Create 1-ft diameter mounds 3–4" tall, spaced 5–10 ft apart; plant 1–2 seeds per mound
• Support: Train vine to climb a vertical trellis for better air circulation and easier harvest, or allow to sprawl
• Pollination: Hand-pollination may be needed in low-pollinator environments
• Harvest & cure: Harvest when skin browns and hardens; cure in sun for a few days before storing