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Product Summary (Registration No.6)

Registration No.6 江戸崎かぼちゃ

Registered name (Transcription) : 江戸崎かぼちゃ (Edosaki Kabocha)、江戸崎カボチャ (Edosaki Kabocha)、江戸崎南瓜 (Edosaki Kabocha)
Reference information : Edosaki Squash
Edosaki Kabocha

Category of Product

Class 2 Vegetables (Squash)

Production Area

Inashiki City and Katsuracho in Ushiku City, Ibaraki Prefecture

Registered Group

JA Inashiki (Japan Agricultural Cooperatives)

Characteristics

Edosaki Kabocha is a squash which is harvested after it is fully ripened Generally, Edosaki Kabocha is harvested after 55 days since the plant bears the squash. Therefore, it has soft and fresh-baked texture with rich sweetness. Its rind is deep green with a rough surface and the flesh inside has deep orange color.

Link with the Production Area

The producing area has volcanic ash soil (Kanto loam layer) having a high drainage and also it gets moderate rainfall throughout a year. Since the squash is vulnerable to over-humidity, this area is suitable for squash production. Producers have maintained their strict cultivation and field control for over 50 years, which enabled the area to harvest fully ripened Edosaki Kabocha.

Contact

Intellectual Property Division, Food Industry Affairs Bureau,
Ministry of Agriculture, Forestry and Fisheries
1-2-1 Kasumigaseki, Chiyoda-ku, Tokyo 100-8950, Japan
Tel: +81-3-6738-6315 / +81-3-6744-2062
Fax: +81-3-3502-5301