Uchiki Kuri, also known as Red Kuri or Hokkaido Squash, is a well-known Japanese variety prized for its deep orange skin and sweet, nutty flavour reminiscent of roasted chestnuts. The creamy yellow flesh is firm and aromatic, making it a favourite for roasting, soups, purÃĐes, and warming autumn dishes. Fruits generally weigh between 1.5 and 2 kg and are known to store exceptionally well.
ðŋ Plants are vigorous and highly productive, developing long trailing vines that perform best in open ground or spacious garden beds.
ðą Growing information
ðą Seeds can be sown indoors from March to May, or sown directly outdoors once all risk of frost has passed. When transplanting, handle young plants carefully to avoid disturbing the roots.
âïļ Uchiki Kuri needs full sun to grow well and ripen fruits properly.
ð§ Water regularly, especially while fruits are forming. Try to water at soil level and avoid wetting the leaves.
ðĄïļ Under warm conditions, seeds usually germinate within 7â14 days.
ð Allow plenty of space for growth, planting 100â150 cm apart to accommodate the trailing vines.
âģ Harvest from September to October, once the skin has hardened and the stem has dried. After harvest, cure fruits for about 10 days in a warm, dry place to improve storage life. Mulching around plants helps retain moisture and supports healthy growth.
ð Technical growing data
ðą Sowing depth: 2â3 cm
ð
Sowing period: MarchâMay
âïļ Light: Full sun
ðĄïļ Germination: 7â14 days
ð Growth habit: Trailing vine
ðŠī Spacing: 100â150 cm
âģ Harvest: SeptemberâOctober
ðĒ Seeds per packet: approx. standard quantity
ðŋ Tips & kitchen use
-
Harvest only when the skin is fully hardened
-
Cure before storage for longer shelf life
-
Excellent for roasting, soups, and winter meals
ðē Simple serving idea â Roasted Uchiki Kuri Soup
Roast the squash until soft, then simmer with onion, garlic, and vegetable stock. Blend until smooth, season to taste, and finish with cream and pumpkin seeds if desired.
