Fushimi Japanese Pepper
5,00 $ · En stock
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. 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. 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…
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