Ingredients, dishes and drinks from Japan by Ad Blankestijn

Monday, November 3, 2014

Manganji Togarashi

Manganji Togarashi are large peppers, with thick, soft flesh and only few seeds. They are not at all spicy, but have a pleasant touch of sweetness, like Shishito peppers.

Manganji Togarashi are a hybrid, obtained through crossing Fushimi Togarashi (a Kyo Yasai) with American capsicum. They are grown in Maizuru in the northern part of Kyoto Prefecture.

Manganji Togarashi can be prepared in various ways: sauteed, grilled or simmered; they can also be used for tempura.

Manganji Togarashi
[Manganji Togarashi]