Kogiku Squash
Estimated Inventory, lb : 0
Description/Taste
Kogiku squash is a small, uniform variety, averaging 15 centimeters in diameter, and is typically found in markets weighing between 500 and 800 grams. The squash has a round to oblate shape and is covered in 17 to 20 heavily ribbed, deep grooves. The rind is semi-thin, tough, and textured, with many bumps on its surface. The rind also transitions from dark green to a matte buff-orange hue. When ripe, Kogiku is enveloped in a grey-white, powdery bloom that is natural and develops as the squash matures. This coating can be easily washed away or wiped from the surface. Underneath the rind, the yellow-orange flesh is dense, hard, and firm with a crunchy, chewy consistency if eaten raw. Once cooked, the flesh softens into a smooth, sticky, and fluffy consistency due to its high moisture content. Kogiku squash does not fall apart when cooked and can effectively absorb the flavors of its accompaniments. The squash also contains a central cavity filled with ivory, teardrop-shaped seeds suspended between stringy red-orange fibers. Kogiku squash should feel heavy for its size and be firm without any soft spots. Ripe squashes are eaten raw or cooked and have a delicate, sweet, and neutral taste.
Seasons/Availability
Kogiku squash is available in the summer, typically between late June and early September.
Current Facts
Kogiku squash, botanically classified as Cucurbita moschata, is a Japanese winter squash variety belonging to the Cucurbitaceae family. The small squashes are favored for their unique size, which fits in a hand, their subtly sweet taste, and their sticky, smooth texture. Kogiku squashes are an heirloom variety cultivated in Japan as a versatile seasonal ingredient. The squashes grow on sprawling, climbing vines and can be kept on the ground or suspended from trellises. In Japan, many farms prefer growing the vines on arched support structures, allowing the fruits to hang. This method of cultivation encourages a more uniform shape without scratches, an even rind coloring, and the squashes are easier to harvest. Kogiku squashes are also known as Kogigu, Noto Kogiku, Kogiku Kabocha, Aizu Kogiku, and Lidera pumpkins. In Japan, Kogiku squash is only grown in small quantities and is sought after by chefs and home cooks for its traditional texture and flavor. The variety is considered a delicacy and is only available for a short season each year. Outside of Japan, the variety has expanded in cultivation worldwide and is currently offered through online seed catalogs as a specialty Japanese squash. Kogiku squashes are distinguished from other winter squashes by their ability to be eaten raw or cooked and are incorporated into a wide array of sweet and savory culinary preparations.
Nutritional Value
Kogiku squashes are a source of fiber to aid digestion and vitamins B, C, E, and K. These vitamins contribute to energy production, strengthen the immune system, guard cells against free radical damage, and support faster wound healing. Squashes also contain beta-carotene, which is converted into vitamin A in the body to maintain healthy organs. Beyond vitamins, Kogiku squashes provide minerals in varying quantities, including potassium, calcium, magnesium, and phosphorus. These minerals help the body balance fluid levels, support bone and teeth health, and control daily nerve functions.
Applications
Kogiku squash has a subtly sweet taste suited for fresh and cooked preparations. The squash can be shaved into thin pieces and eaten raw, notable for its crunchy consistency. The flesh can also be grated into salads or layered into sandwiches. While it can be consumed fresh, Kogiku squash is preferred cooked, as it develops a signature, dense, sticky texture. The skin is edible and can be left on the squash during cooking. In preparations where the shape of the squash is retained, the skin helps hold everything in place. In dishes where the squash is cooked and mashed, it is recommended to remove the skin as it can add an unwanted texture to smoother recipes. Kogiku squash can be used in any preparations that call for a winter squash that holds its shape during cooking. The flesh can be added to soups, stews, and curries, or it can be simmered in a simple blend of dashi stock, mirin, sugar, and soy sauce. Kogiku can also be hollowed, stuffed with grains, meats, and spices. Once stuffed, they can be cooked whole and presented as a serving container. In Japan, Kogiku is sometimes fried into tempura, used in making miso pickles, or boiled with chestnuts and minced meat. The soft flesh can be pureed into sauces, incorporated into croquettes, or stewed with red beans and ground meat. Try cooking the squash by lightly mashing it and combining it with aromatics and fried onions as a side dish. The flesh can also be boiled with taro or stir-fried into dishes. In addition to savory preparations, Kogiku squash can be baked into sweet dishes, such as puddings, pies, and custards. Kogiku squash pairs well with flavorings like ginger, miso, garlic, sesame oil, soy sauce, and mirin. Whole, unopened Kogiku squash will keep for several weeks when stored in a cool, dry, and dark location. Once cut, the opened end should be wrapped in plastic and stored in the refrigerator for a few days.
Ethnic/Cultural Info
Kogiku squashes were named for their resemblance to the chrysanthemum flower, a popular bloom in Japan. It is said that when the squash is viewed from above, its ridged nature and uniform, circular shape create a visual similar to the flower. Chrysanthemum flowers are revered in Japan and often symbolize wishes for happiness and a full, long life. The blooms are also a recognizable symbol for the Japanese royal family. In Ishikawa Prefecture, Kogiku squash is named one of the Noto traditional vegetables. There are seventeen vegetables under the broader Noto vegetable name, but these varieties are divided into two main groupings. Noto's traditional vegetables have been grown in the Noto region for over thirty years and are deeply intertwined with the history of the area's agricultural products. Kogiku is one of seven Noto traditional vegetables, and the Noto Vegetable Promotion Council selected each variety to increase notoriety. The second category within Noto vegetables is labeled as Noto specialty vegetables, varieties that are being used to help revitalize agriculture in the Noto region.
Geography/History
Kogiku squashes are native to Japan and are descendants of ancient varieties originally introduced to Japan by the Portuguese from the Americas in the 16th century. The early history of Kogiku is unknown. Some sources note that it may have grown in the Aizu region of Fukushima Prefecture in the mid-to-late 19th century, during the Boshin War. Later in the 1960s, Kogiku squash was being cultivated in Nanao City, formerly known as Nakajima Town, in the Ishikawa Prefecture. This marked a period when the variety was trained on arched trellises for vertical cultivation, aiming to develop a more uniform squash. Today, Kogiku squashes are primarily grown in the Ishikawa, Fukushima, and Fukui Prefectures in Japan. They are also planted as a specialty squash in home gardens and grown on a small scale through select farms worldwide. When in season, Kogiku squash is sold through fresh markets, directly from growers, and from wholesalers.
Kogiku Squash for sale around the world shared on the Specialty Produce App
