Japanese Fushimi Pepper Seeds: Grow Your Own Mild and Delicious Fushimi Peppers
In Japan, the Fushimi pepper and the Shishito pepper are valued for their sweet flavor and crunchy texture, they are commonly pickled, stir-fried, or sautéed
Japanese Fushimi peppers, also known as Fushimi togarashi or Fushimi sweet peppers, have a number of distinct properties. Here are some key characteristics of Fushimi pepper seeds:
Pepper Variety: Fushimi peppers belong to the Capsicum annuum species, which includes various sweet and hot pepper varieties.
Mild Heat: Fushimi peppers are generally considered to be mild, with a Scoville heat rating ranging from 100 to 500. They have a subtle heat that is much milder compared to spicy peppers like jalapeños or habaneros.
Slim Shape: Fushimi peppers are long and slender, typically measuring around 4 to 6 inches in length. Their thin walls make them suitable for quick cooking methods like stir-frying or tempura.
Thin Flesh: The flesh of Fushimi peppers is relatively thin and tender. It offers a crisp texture when eaten raw and becomes silky when cooked.
Green to Red Ripening: Fushimi peppers start out green and gradually turn red as they mature. Green Fushimi peppers are often harvested for pickling purposes, while the red ones are commonly used in various culinary applications.
Sweet Flavor: Fushimi peppers are known for their mild and sweet flavor profile. They have subtle fruity undertones and a hint of bitterness that complements the overall taste. The sweetness is more pronounced when the peppers are fully ripe.
Versatile Culinary Uses: Fushimi peppers are widely used in Japanese cuisine. They are frequently employed in tempura dishes, stir-fries, salads, pickles, and as a topping for okonomiyaki (Japanese savory pancakes).
When growing Fushimi peppers from seeds, it's important to provide them with adequate sunlight, warm temperatures, and well-drained soil. These peppers can be grown in containers or directly in the garden, depending on your preference and available space. With proper care, you can enjoy a bountiful harvest of Fushimi peppers to incorporate into your favorite dishes.
I do not have an indoor garden so I am waiting until spring to plant. I will try planting closer to Feb or March in small pods watering with spray bottle, and slowly introduce the plants to outdoor conditions.
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