Fushimi

Fushimi is a Japanese chili pepper with little to no heat. The peppers ripen early and after about 65 days after transplanting they can already be harvested. This usually happens in the green phase when the flavour is at its best. The thin-walled, crispy peppers have a wonderful sweet taste and eventually turn red as they ripen. They grow to about 15 cm long, and the plant yields a very large harvest.

Fushimi chili peppers, also known as Fushimi Togarashi, are considered a traditional vegetable, or "Kyo-yasai," in Kyoto, Japan. There are forty-one vegetables that have been given the Kyo-yasai label, and these products are highly valued in Kyoto for their flavour, appearance and nutritional value. Kyo-yasai vegetables have been grown in Kyoto for hundreds of years and are believed to have slightly sweeter, pure flavours. They are popular in vegetarian dishes to showcase the artistic nature of vegetable cooking in Japan.

Similar to Shishito and Pimientos de Padron peppers, they are often fried in oil until the outside starts to blister, enhancing the flavour even more. They can be eaten as finger food or sliced and sprinkled over dishes like omelets, rice, or sushi. They are also delicious straight from the plant and are often used for tempura. They can also be skewered and roasted over an open flame or on the BBQ.

Name: Fushimi

Soort: Capsicum Annuum