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Oishii Nippon Project

Zuccurì

Zuccurì

$6.20
$6.20
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Zuccurì is a versatile variety of kabocha squash that has the sweetness profile of a pumpkin and the texture of a sweet potato. Zuccurì comes in two varietals that are both grown through spring and summer months for curing and harvest in late summer or fall. Zuccurì can be directly seeded however due to finicky temperatures requirements for proper germination we recommend transplants. Once Zuccurì is harvested after the vine becomes hard and “woody” at which point the vegetable should be cured based on the varietal and desired outcome before it is ready to be consumed. Please see the cultivation schedule link in the drop box below for the curing days. 

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Zuccuri Details

Growing Details

Germination

  • Direct seeding: sow 1–2 seeds every 8”, 1/2” deep when daytime temps reach 72° F.
  • Once true leaves emerge, thin to one plant per 18” spacing with 40” between rows.
  • Transplanting: Sow 1-2 seeds per cell into a 50- or 72-cell tray.
  • Sow seeds 1/2" deep and cover gently. Avoid pressing firmly as compaction can cause difficulty transplanting.
  • Once established, thin to one plant per cell. 
  • Over-watering can create a crust-like soil layer, preventing germination. Maintain soil moisture through germination. 

Transplanting

  • Check for readiness 21-24 days after germination by gently pulling on the base of the stem to see if the soil block stays together. Avoid overgrown seedlings as this will impact future plant growth.
  • Transplant to 18" spacing, with 40” between rows.  

Maintenance

  • Cultivate planting beds to prevent weed competition and avoid sitting water, which can harbor mildew.
  • Use of light row cover can maintain heat and prevent pest damage. Remove at flowering.
  • Remove early fruits if leaves are less than 12” in diameter.

Harvest 

  • Harvest when stems turn from green to woody by cutting the fruit stem away from the vine (do not rip fruit stem).
  • Or harvest when the sum of daily average temperature from flowering (pollination) reaches 3400F. (If 68F everyday, it takes 50 days.)
  • Cure for peak ripeness by leaving fruits in a protected area away from sunlight. Curing time varies by variety:
  • 817: cure for 14 days.
  • 819: cure for 30 days. 

Cooking

Enjoy Zuccuri simmered, sautéed, dipped in tempura batter and fried, or roasted for a saccharine, melt-in-your-mouth sensory experience. This sweet kabocha squash pairs well with warming spices like nutmeg, clove and sage, as well as pears, cilantro, spinach, and parsley.

Zuccuri holds its form well when cooked and can be added in cubes to soups, stews, curries and casseroles. For a very simple and fast preparation, try microwaving one-fourth of the Zuccuri (500g approx.) for six minutes.

Nutrition

Zuccuri is the great source of beta carotene which is converted to Vitamin A in the body. Vitamin A is a strong antioxidant proven to promote skin and eye health. Kabochas also contain Vitamin C, potassium and fiber.