Manganji

Manganji is a Japanese chili pepper with little to no heat. The peppers typically grow to 10-15 cm in length and 2-5 cm in diameter. In Japan, they are usually harvested in their young and green phase. They are named after the Manganji Temple and the Manganji district in Maizuru City, northern Kyoto. The peppers have a somewhat earthy, vegetal aroma and have a crispy and fleshy texture. In Japan Manganji peppers are used raw, stir-fried, braised, roasted and grilled. Essentially, you can use the pepper in any culinary way.

Popular ways to use them in Japan:

• The peppers are roasted and sprinkled with bonito (fish) flakes.
• Mixed with a combination of fish sauce and soy sauce, then fried.
• Battered with tempura and then deep-fried.
• Skewered for traditional yakitori.
• Fried in oil until the skin blisters and served with a pinch of sea salt, similar to Shishito and Pimientos de Padron.

Kyo-yasai

Manganji peppers 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 flavor, appearance, and nutritional value. Manganji peppers were developed in the early 20th century by crossing a Fushimi chili pepper with what is likely a Golden California Wonder paprika.

Name: Manganji

Species: Capsicum Annuum