JAPANESE MIX

Japanese pumpkins are all quite spectacular. They are versatile, full of flavour and keep very well. They can be eaten when they are still young with green to almost black skins. Most of them mature to having brown or mottled brown-green skins. Flavours become stronger as they age, the texture might get slightly drier.

Black Futsu

Brown-orange skin, bright orange flesh

Creamy, nutty, very versatile, good for pie or tempura, can be roasted, steamed or baked.

Chirimen

Green-brown mottled to brown skin

Can be confused with Black Futsu from appearance, moist, potato-like flavour, goes well with seafood

Kuri Ebisu

Brown-green skin, yellowish flesh

Like sweet potato, dryish, can eat skin, traditionally used for vegetable tempura, simmering, salads and soups, and also to make sweets, good keeping qualities.

Shishigatani

Black-green to brwon skin, yellow flesh

One of our favourite pumpkins! Moist, kohlrabi-like flavour, great for roasting, steaming, in soups, stews or stir-fries, can eat skin.

This pumpkin from the Kyoto area has an interesting story to it: About 200 years ago the priest Ekizui Shonin got lost in the large forest and was rescued by a deer that showed him the way back to his temple, Anraku-Ji. In this temple they hold a memorial service on July 25 for the Shishigatani, which is eaten by the visitors to stay healthy for the rest of the year. The pumpkin is supposed to prevent palsy and strengthen the health of the poor.

Tetsukabuto

Black-green skin, yellow flesh

Sweet potato flavour, moist and slightly stringy flesh, great for tempura stir-fries and desserts.

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WARREN GRANGE 

Rick and Barbara Scoones

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