The Shishigatani pumpkin also known as the Toonas Makino pumpkin, is an heirloom variety that is enjoyed in the Japanese culture, mainly in the Kyoto region. Toonas Makino was first discovered around the 1800s.The variety was derived when Japanese farmers, Shohei and Matabei exchanged seeds. Shohei gave Matabei some kikuza squash seeds and when Shohei took them back and planted them, they had formed an almost gourd shape, but with the same exterior as the kikuza squash. The theory is that the soil, nutrients, altitude, and other natural influences had created a new variation. Since they lived in the Shishigatani valley, this is how it got its name...This is a popular ingredient in shojin ryori, a popular vegetarian dish prepared for Buddhist monks. The squash will be green as it grows then it will reach an intense green-to-black rind that harbors bumpy, hard skin. You will know it is ripe when the skin has turned tan/orange.The flavor is described as savory and somewhat muted. It has the texture and flavor of sweet potato, but none of the sweetness. Shishigatani pays the host best when prepared by being braised with soy and tofu, simmered in miso and mirin, and fried into delicate starchy rings or crispy tempura. The maturity of the Shishigantani is about 110 days. Each squash is about 6 pounds on average.