Pumpkin - Kabocha 'Japanese Pumpkin' (10 seeds)

Pumpkin - Kabocha, Japanese Pumpkin

Pumpkin 'Kabocha' is a prized Japanese variety producing dark green-skinned fruit with dense, deep orange flesh and a rich, nutty, sweet flavour with a chestnut-like texture that sets it apart from standard pumpkin varieties. A culinary favourite in Japan, it is widely used in soups, tempura, and simmered dishes and is equally excellent roasted, steamed, or mashed. The dense, dry flesh holds its shape well during cooking and has an almost buttery richness that makes it one of the most sought-after pumpkins for the kitchen.

Vigorous vines thrive in full sun with fertile, free-draining soil and consistent moisture through the growing season. Mulching well around the base helps retain moisture and suppress weeds. Harvest when the skin hardens and the stem begins to dry, then cure in a warm, dry spot before storing for best keeping quality.

Planting Season: Spring, Summer
Sow: Indoors in seed mix, transplant after frost risk passes
Spacing: 1–1.5 m apart; vines spread widely
Height: Sprawling vine to 2–3 m
Germination: 7–14 days in warm conditions
Harvest: 85–100 days; when skin hardens and stem begins to dry
Flavour: Rich, nutty, and sweet with a chestnut-like texture

Note: Seeds have been treated with fungicide.

10 seeds