Zuccurì kabocha evokes the texture of kuri (chestnuts) with a bite that crumbles, then melts.
Zuccuri is a specific variety of kabocha which is likened to a chestnut (kuri) in its sweetness and texture. This versatile squash is packed with flavour and nutrition, from its vibrant orange interior to its edible dark green skin. Traditionally enjoyed on winter solstice in Japan, Zuccuri is often prepared in a sweet soup with adzuki beans in the wintertime, as it is believed to help boost the immune system and prevent colds.
We offer Zuccuri 9, a storage type; Cure for 30 days, store for 4+ months.
CULTURE: Fertile, well-drained soil with a pH of 6.0–6.8 is best. Mulch and fabric row covers can aide plant establishment and exclude insect pests during the seedling stage. Row covers should be removed when plants begin to flower. Poor fruit development may indicate insufficient pollination.
Ideal temperature range for germination: 24C-30C
Suitable temperature for growing: around 21C
Soil pH: 6.0-7.5
Days to maturity: 110 days
TRANSPLANTING: Sow 2-3 seeds per 5cm container or plug flat about 3 weeks prior to transplanting. Thin to 1 plant/container or cell with scissors. Harden plants 4–7 days prior to transplanting. Check for readiness 21-24 days after germination and after danger of frost has passed by gently pulling on the base of the stem to see if the soil block stays together, minimal root disturbance is best. Transplant to 45cm spacing, with 100cm between rows.
DIRECT SEEDING: Sow 1-2 seeds 13mm deep with 45cm between plants (in rows) and 90cm between rows. Cover and tamp down soil gently. Maintain moisture through germination without overwatering (do not soak). Maintain 24C-30C to encourage the germination.
MAINTENANCE: Cultivate soil to prevent weed competition and sitting water, which can harbour mildew.
Use of light row cover can maintain heat and prevent pest damage. Remove at flowering.
Remove early fruits if leaf size is less than 30cm.
DISEASES: Common cucurbit diseases include powdery mildew, downy mildew, bacterial wilt, and phytophthora. Avoid problems with adequate soil drainage, good air flow, insect pest control, and crop rotation.
INSECT PESTS: Cucumber beetles, squash bugs, and vine borers are all common pests for cucurbits. Protect young plants with floating row cover. Squash bug eggs found on the undersides of leaves may be crushed by hand. For vine borers, cut out of vines and hill soil over the wound. Keep field borders mowed and remove plant refuse in autumn; spring plow to bury pupae. Pyrethrin sprays may offer some control.
HARVEST: Fruits are typically ready about 50-55 days after fruit set, and should be harvested before any hard frosts. Cut fruits from vines and handle carefully. Sun cure by exposing fruits for 5-7 days or cure indoors by keeping squash at 27-29°C with good air ventilation.
STORAGE: Store at 10-15°C, 50-70% relative humidity and good ventilation. Repeated exposure to temperatures below 10°C may cause chilling damage. Kabochas get sweeter with a few weeks of storage. Green varieties will keep up to 4–5 months in storage.
DAYS TO MATURITY: From direct seeding; subtract about 14 days if transplanting.
