There were many other small hubbard and turban varieties available with dry flesh in the late 19th and early 20th centuries. ![]() maxima varieties were used in Japanese kabocha breeding. Other than ‘Hubbard’, we do not know which C. Japanese farmers and breeders soon began selecting from ‘Hubbard’ and other Cucurbita maxima squash cultivars for smaller fruit, early maturity, sweet flavor, dry texture and long storage. ![]() In Japanese, ‘Hubbard’ was called ‘Masakari’ after a type of axe because cutting its hard rind required a sharp tool. Varieties included Cucurbita maxima ‘Hubbard’, which was popular in the United States at that time. From there, seed was distributed to farmers for seed production. In the late 1870s, Cucurbita maxima were planted at Sapporo Agricultural College, which was founded with the help of American agricultural advisers. It became known there as “western squash.” In contrast, “Japanese squash” referred to Cucurbita moschata, a species which had arrived in Japan much earlier. It was likely introduced to Hokkaido, Japan, in the 1860–70s during the early Meiji Era, when government officials imported many new seeds and food crops. In Japan, it is called “kuri kabocha” or “chestnut squash” because of its nutty flavor.Ĭucurbita maxima was originally domesticated in South America, and many varieties became widespread in North America during the 19th century. In the United States, the term “kabocha” refers to a type of Cucurbita maxima squash that was bred in Japan. In Japan, “kabocha” is a general term for winter squash and pumpkins. Their dense, starchy flesh often has the consistency, flavor and sweetness of sweet potatoes. They are round, oblate or teardrop-shaped, with dark green, blue-gray or bright red-orange rinds. ![]() This short primer on kabocha and buttercup history, production practices, flavor and uses may inspire more gardeners to grow and eat these exceptional winter squashes. Kabocha and buttercup squash are gaining popularity among chefs, home gardeners, home cooks, and professional growers due to their outstanding culinary characteristics and small size. Formiga, assistant professor of practice, Department of Horticulture Jennifer Wetzel, faculty research assistant, Department of Horticulture Shinji Kawai, faculty research assistant, Vegetable Breeding and Genetics Lab, Department of Horticulture Lane Selman, assistant professor of practice, Department of Horticulture Alex Stone associate professor, Extension horticulture and vegetable specialist, all of Oregon State University.
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