Squash Seeds - Japanese, Winter - Shishigatani. Heirloom, Non-GMO. Cucurbita moschata. 110 days to maturity. Warm season annual. 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. Approximately 150 seeds / oz.
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