Chirimen Pumpkin seeds (Organic)
The humble Chirimen hails from the kabocha family. It's closely related to the Yokohama pumpkin. This is a popular Japanese heirloom that starts off almost black but will ripen to a buff or tan color when sun-cured. The outside is similar to a kikuza or kongiku pumpkin, but the inside is an entirely different situation.
The flesh is a bright orange color, extremely dense and wet, and incredibly sweet and nutty. It is a flatter variety but is unique in that it is deeply ribbed, and tapers a bit toward the bottom. This is popular to use for tempura, or cut into chunks and eaten in miso or dashi broth with a side of rice.
When preparing, it should be treated like butternut squash (steaming, frying, baking, etc). These guys are prolific! Each pumpkin will weigh around 5-8 '. These take slightly longer to mature than most other varieties so if you are in a cooler zone, start these a little earlier.
Botanic name:
C.maschata
Plant spacing:
- 18" - 24" apart
- 8' - 10' for rows
Color:
Dark green when first harvested, marbled green/buff with a waxy bloom after it has cured.
Sowing depth:
1"
Sun requirements:
Full sun
Utilization:
Deep fried in tempura batter, steamed, used with miso and dashi broth, or baked.
Frost hardy:
No
Maturity days:
110 - 115 days
Life cycle:
Annual
Can I start indoors:
Yes
Container friendly:
Not recommended
Other names:
N/A
Vine Habit:
Full vine
Weight:
7-10 lbs.
Disease & Pest:
Squash vine borer
