Fushimi
Also known as Fushimi Togarashi · Fushimi amanaga · Ao Togarashi
Traditional Japanese heirloom sweet pepper from the Fushimi region of Kyoto, known for its slender tapered shape, sweet fruity flavor, crisp texture, and use in tempura and stir-fries. Virtually no heat makes it family-friendly and versatile raw or cooked.
Growing
~75 days to maturity
Fruit size
13–16 cm
Flavor & Use
Sweet, almost fruity flavor with an aromatic quality and excellent crisp crunch when raw or lightly cooked; versatile across many dishes.
Culinary
About
Fushimi peppers are elongated, slender pods typically 14-16 cm long and 1-2 cm wide, tapering to a rounded point. They are most often harvested green for their sweet, almost fruity taste and crisp, crunchy texture, though fruits ripen to bright red. Thin-walled with glossy skin, these early-maturing Capsicum annuum plants are highly productive and well-suited to containers and home gardens. As a traditional Kyo-yasai vegetable of Kyoto, they have been cultivated for centuries in Japan.
Backstory
Heirloom variety cultivated in the Fushimi district of Kyoto, Japan since the Edo period (1603–1868). It is one of the traditional Kyo-yasai vegetables valued for superior flavor and quality. Sweet Capsicum types were introduced to Japan by Portuguese traders in the 16th century and became established in Kyoto agriculture.
Appearance
Growing
Heritage
We don't have a documented family for this pepper yet.