Fushimi Japanese Pepper
The Fushimi Japanese pepper (Capsicum annuum) is an heirloom variety from the Kyoto region of Japan, prized for its sweetness and tender, thin walls. It is a high-yielding and prolific producer, popular in traditional Japanese cuisine. ...
- Origin
- Japan
- Flavor: Mildly sweet and fruity, often with hints of edamame. The flavor is best when harvested green but remains delicious if left to ripen to red.
- Heat: Generally considered a sweet pepper with no heat (0 SHU), though some variations or late harvests can sometimes develop a very mild heat (up to 2,500 SHU).
- Origin: An heirloom from Kyoto, Japan, where it is classified as a "Kyo-yasai," or traditional vegetable. It has been cultivated in the region since at least the Edo period.
- Appearance: Long, slender pods, about 6 inches in length, with a slightly tapered shape. The pods have thin, crisp walls and a bright green skin that eventually ripens to a vibrant red.
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Culinary Uses:
- Blistered and fried: Fushimi peppers are often blistered in a hot pan with a little oil and salt, which enhances their sweet flavor. This preparation is a popular Japanese finger food or side dish.
- Tempura: They are commonly battered and deep-fried as tempura, a classic use that highlights their thin walls and tender flesh.
- Stir-fries and salads: Their tender skin and sweet flavor make them excellent for stir-frying or adding raw to salads and other fresh dishes.
- Grilling and pickling: Fushimi peppers also stand up well to grilling and are a popular choice for pickling.
Start indoors 8–10 weeks before last frost. Germinate at 26–30 °C on a heat mat; peppers stall below 22 °C. Pot up to 10–15 cm before hardening off outside after nights stay above 12 °C.
Feed balanced through bloom, then bump potassium for fruiting. Stake taller varieties. More detail in our full Canadian growing guide.
Match the pepper to the technique: thin-walled varieties blister fast in a hot pan; thick-walled ones roast or stuff beautifully; fruit-forward ones make balanced sauces and pickles. The variety's flavour profile is your shortcut — see Choosing the right pepper for a use-case guide.
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