Shokichi Green

Kabocha Squash

Zone 5a Save Garden

Botanical illustration of Shokichi Green

🌱 85d to harvest Vine

Sink your senses into Shokichi Green’s deep, velvety green skin—an almost satin sheen over a compact, well-balanced kabocha form.…

Crop Dates

Milestone	Date
Start Indoors	May 22nd
Last Frost	May 8th
Transplant / Sow Outdoors	Jun 5th
Harvest Begins	Aug 29th
Harvest Ends	Sep 30th

Crop Details

Trait	Value
Days to Maturity	85
Sun Requirements	Full Sun
Growth Habit	Vine
Support Needed	Trellis
Planting Depth	Normal
Germination Temp (°F)	75
Min Soil Temp (°F)	65
Min Night Temp (°F)	55
Harden Off (days)	12

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Frequently Asked Questions

What pest or disease most commonly affects Cucurbita maxima (winter squash) like Shokichi Green, and how can I manage it?

For Cucurbita maxima, powdery mildew is a common late-season issue, often showing up as a white coating on older leaves. Water at the soil line and avoid wetting foliage, then remove the most heavily infected leaves once the vine is established. If mildew is spreading, apply a labeled fungicide for cucurbits early when symptoms first appear and repeat according to the label interval.

How often should I water Shokichi Green while it’s actively growing, and what soil moisture target should I aim for?

During the main growth phase, water deeply about 1–2 times per week to keep the soil evenly moist but not waterlogged, adjusting for heat and rainfall. Aim for consistent moisture around the root zone—if the top 1–2 inches of soil are dry, it’s time to water again. Once fruits are developed and vines are filling out, reduce frequency slightly so the skin hardens, but don’t let plants wilt for long periods.

How can I tell when Shokichi Green (Cucurbita maxima) is ready to harvest?

Harvest at about 85 days when the rind has fully hardened and you can’t easily puncture it with a fingernail. The fruit color should look mature for the variety and the vine near the fruit may start to die back. Cut the squash with a short stem attached and cure it promptly in warm, dry conditions so the skin toughens for storage.

Sink your senses into Shokichi Green’s deep, velvety green skin—an almost satin sheen over a compact, well-balanced kabocha form. When fully matured, the flesh turns rich, warm orange-gold with a dense, spoonable texture that roasts to sweet, nutty tenderness and shines in hearty purées, soups, and savory sauces. Grow it for a dependable 85-day finish and a harvest that feels like a pantry treasure from the garden to the table.

Sowing Tips

Transplant Conditions

Wait until soil reaches 65°F and nights stay above 55°F before moving outdoors. Harden off for 12 days first.

Direct Sow Preferred

Sensitive roots — does not transplant well. If starting indoors, use biodegradable pots and disturb roots as little as possible when moving outdoors.

Expert Note

For best sweetness, keep vines evenly watered and harvest when the rind is fully hard and the stem starts to cork.