The Manganji pepper was created in Maizuru City, Kyōto Prefecture around the mid-1920s and is regarded as one of the group of Kyō yasai (Kyō vegetables), which are used in the traditional dishes of Kyōto. Said to be a cross between the Fushimi pepper of Japan and the California Wonder pepper (a type of bell pepper), it is a soft, meaty pepper that has few seeds and is easy to eat.

Text by Kitchen Nippon

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