Yokohama Squash

Article Tools

Image Gallery

Print

E-mail

Comments

RSS

Unfortunately for the ‘Yokohama’ squash, its popularity lasted no more than 20 years at the most, for by the 1890s it more or less dropped out of commercial circulation. Hogg’s ‘Yokohama’ was much larger than the variety grown today, measuring about 8 inches in diameter and weighing from 6 to 8 pounds. Like its modern namesake, it was squat, heavily lobed and warty, the difference being its dark-green skin that ripened to orange. The present-day ‘Yokohama’ is about half that size, normally 6 inches in diameter, with dark gray-black skin that only changes to orange after prolonged storage.

How to Grow It

I start my plants indoors in April and get them outside as soon as I can plant tomatoes. The exact planting time varies from year to year because it is a judgment call on the weather: Will it be a rainy, cool spring? If so, then I wait a bit. But it is better to get them in early because the stronger the plants become, the better they will resist beetle attacks in the summer. Plant three or four vines to a hill, and be certain to manure the hills generously (I used well-rotted horse manure). The vines require a lot of room, so space the hills about 6 feet apart, keeping in mind that by summer’s end the vines will be anywhere from 14 to 16 feet long. You can let them run over one another for better cross pollination, but I would not allow more than two squash to form on a vine at a time. The small, green squash that you pull off can be cooked like zucchini. You also can use the male flowers for stuffed squash blossoms.

If you harvest the fruit on a regular basis, it is possible to have vine-ripe squash from mid-August until frost. Stored in a cool, dry closet, the squash will keep like an acorn squash until the following spring.

How to Cook Yokohama Squash 

Because of its unique shape, the ‘Yokohama’ squash can be sliced easily into thin segments, thus it is ideal for tempura and for cutting into ornamental shapes for such hearty winter preparations as oden (Japanese stew) or hot pot. Another excellent health-conscious serving idea is steamed dumplings because the rich flavors and texture of the ‘Yokohama’ do not get lost when played against the subtle complexities of classic Asian-style soup stocks. Typically, Japanese make their dumpling stock with dashi, a broth created with water, kombu (sea kelp) and dried bonito (a type of mackerel).ashi is so ubiquitous in Japanese cooking that it is possible to purchase it as an instant stock powder in many Asian food stores and markets. Other types of broth are prepared with stocks made of chicken, pork or duck.

The recipe below for squash dumplings is meant to serve as an outline for your own creative instincts. It employs duck stock, because this stock complements the flavor of the dumplings. Better yet, a few duck feet from an Asian butcher not only will enhance the taste, they also will give the stock more body and what chefs refer to as better “mouth feel” (in this case a velvety quality). Not the least, duck stock also offers an opportunity to experiment with the range of distinctive flavors available from heirloom duck breeds, a branch of cookery that is only now beginning to come into its own. Of course, if duck is not available, you can make the stock with chicken, or from anything that suits your taste.

RSS | Comments | E-mail | Print