Manganji Pepper

The Manganji Pepper (Capsicum annuum), also known as Manganji Togarashi, is an heirloom sweet pepper from Kyoto, Japan. It is a hybrid of a native Fushimi pepper and a California Wonder bell pepper, bred for its large size, thick flesh, and distinctively mild, sweet flavor. As a protected traditional vegetable of Kyoto, it is celebrated as the "King of Japanese Chili peppers".

• Flavor: Sweet, earthy, and savory, with a flavor more complex than other mild Japanese peppers. It has thick, juicy walls and a crisp, tender texture. When mature, it can have a more pronounced earthy or slightly smoky flavor.
• Heat: Very mild, with almost no heat, generally ranging from 0–100 Scoville Heat Units (SHU). It is possible to get an occasional pod with a hint of warmth, but it is reliably sweet.
• Origin: Developed in the Manganji district of Maizuru City, Kyoto, Japan, in the early 20th century.
• Appearance: Long and slender, often reaching 6–10 inches, with wrinkled shoulders. The pods have a smooth, glossy skin and are typically harvested green, but they ripen to a vibrant red.
• Culinary Uses:
  • Roasted or grilled: A classic preparation is to skillet-roast the peppers until they blister. They can then be served with salt, bonito flakes, or grated ginger.
  • Tempura: The peppers are often battered and deep-fried whole.
  • Stuffed: Their size and thick walls make them perfect for stuffing with a filling of meat, rice, or cheese before searing.
  • Pickled or simmered: They can be pickled for extended use as a condiment or simmered in a light broth as a side dish.
  • Unusual pairings: In Kyoto, they have been used in surprising applications, such as candies and chocolates.