Yatsufusa Pepper

Fruity and spicy with a focused warmth and occasional citrusy or peppercorn-like snap, closely resembling cayenne and Thai peppers.

The Yatsufusa Pepper, frequently marketed as Yatzy, is a traditional Japanese hot specialty pepper that originated in Japan where it is also known as Chile Japones. This heirloom Capsicum annuum variety is prized for its exceptionally high yields, often producing 80-100 peppers per plant, and its ornamental growth habit where pods form in tight upright clusters of 5-6 at the top of multi-branched plants. The slender pods measure 2-3 inches long by about 1/4 inch wide with thin flesh and smooth skin, ripening from mild green to bright shiny red. Heat ranges from 40,000 to 75,000 Scoville Heat Units, making it comparable to cayenne or Thai chiles, with a distinctive fruity and spicy flavor profile that includes citrusy or peppercorn-like notes. Young green pods are harvested for milder heat in fresh dishes, while mature red pods are typically dried and ground into powder. It plays a key role in Japanese cuisine as a primary ingredient in the iconic seven-spice blend known as shichimi togarashi, which seasons noodles, soups, grilled meats, tempura, and more. The compact 18-24 inch plants are ideal for containers or small spaces, mature in 70-80 days, and are deer-resistant open-pollinated varieties that continue producing after initial harvests.

Yatsufusa (or Yatzy) is a centuries-old Japanese heirloom pepper variety whose name refers to a dwarf tree, reflecting its compact stature. It has long been a staple in Japanese cuisine for its reliable yields and distinctive flavor, most famously as the key chili component in the traditional shichimi togarashi seven-spice mix that adds balanced heat to everyday dishes.