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, purées, and warming autumn dishes. Fruits generally weigh between 1.5 and 2 kg and are known to store exceptionally well.
🌿 Plants are vigorous and highly productive, developing long trailing vines that perform best in open ground or spacious garden beds.
🌱 Growing information
🌱 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.
☀️ Uchiki Kuri needs full sun to grow well and ripen fruits properly.
💧 Water regularly, especially while fruits are forming. Try to water at soil level and avoid wetting the leaves.
🌡️ Under warm conditions, seeds usually germinate within 7–14 days.
📏 Allow plenty of space for growth, planting 100–150 cm apart to accommodate the trailing vines.
⏳ 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.
📊 Technical growing data
🌱 Sowing depth: 2–3 cm
📅 Sowing period: March–May
☀️ Light: Full sun
🌡️ Germination: 7–14 days
📏 Growth habit: Trailing vine
🪴 Spacing: 100–150 cm
⏳ Harvest: September–October
🔢 Seeds per packet: approx. standard quantity
🌿 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
🍲 Simple serving idea – 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.
Reviews
There are no reviews yet.