- Jun 26, 2021
- Reaction score
- Schleiden, Germany
Hi Steve, the other one - I forget the name, but it is the earlier version of "Zuccuri (which is released much later)" from TOKITA, a Japanese seed company. It needs post-ripening and curing for the best flavor. And yes, I used it a lot in autumn - roasted, pie, steam buns, and etc. Kabocha offers rich and dense sweetness and flavor.
Green Kuri and Green Hokkaido are the more common varieties here.