Vegetables

Manganji pepper

万願寺とうがらし　まんがんじとうがらし　manganjitogarashi

Also known asmanganjitogarashi, manganjitougarashi, manganji

At its best in Jun, Jul, Aug

Manganji pepper (manganji), Japanese vegetable — Manganji pepper (manganjitogarashi) is at its best in Jun, Jul, Aug. It is in the market from May to Sep.

When it is at its best

Jan

Feb

Mar

Apr

May

Jun

Jul

Aug

Sep

Oct

Nov

Dec

In seasonAvailable

How to cook

Manganji pepper: Yaki-bitashi — Yaki-bitashi

Grilled then steeped in dashi, which carries the char through.

Manganji pepper: Simmered with chirimen-jako — Simmered with chirimen-jako

Cooked sweet and savoury with tiny dried sardines. A Kyoto staple.

Manganji pepper: Deep-fried plain — Deep-fried plain

Fried whole and salted; thick-walled and satisfying.

Manganji pepper: Tempura — Tempura

Fried in batter, pierced first so it does not burst.

How to choose

Deep green and glossy, thick-walled and straight, with a fresh cut at the stem.

Storage

Bag and refrigerate. Use within three or four days.

Main areas

Kyoto

Good to know

A Kyoto vegetable from the Manganji district of Maizuru, bred in the Taisho era by crossing the Fushimi pepper with a Californian variety. About fifteen centimetres long and thick-walled, it has almost no heat and a sweetness to it, which has earned it the name king of peppers.

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