A popular green-skinned Japanese pumpkin or called Kabocha that’s shaped like a buttercup, but without the “cup” on the bottom. Rich yellow-orange flesh is of excellent quality, being sweet, fine-textured and nutty tasting. Perfect for making delicious pumpkin curries, breads and baking. A leading type in much of Asia. One of the best eating squash of all time.
Learn to Grow Japanese Pumpkin
Seed Depth: 1″
Plant Outdoors:12" Apart
Light: Full Sun
Instructions – Sow seeds outdoors in 12″ apart after danger of frost has passed. Can also be started indoors 3 weeks before transplanting out.