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Fushimi Chile Peppers
Inventory, lb : 0
The Fushimi chile pepper is most commonly used when immature and bright green. Fushimi chile peppers, when allowed to ripen fully on the vine, will mature to a vibrant red hue. Its skin and flesh are thin with a glossy sheen and slight exterior wrinkling. Measuring on average six inches in length the Fushimi pepper is long and narrow tapering down slightly to a point at its tip end. The pod shape can vary from long and straight to slightly curved and twisted at their top. Known to be a sweet pepper they can be either purely sweet (Fushimiama) or offer a medium to hot heat (Fushimikara).
The Fushimi chile pepper is available during the summer and early fall months.
The Fushimi chile pepper, botanically classified as part of Capsicum annum, is an heirloom Japanese sweet pepper variety. A traditional vegetable of Kyoto, Japan the Fushimi chile is also known as Fushimi Togarashi and as Amanagato when purely a sweet variety. When exclusively sweet Fushimi peppers are known as Fuhimiama and when offering a medium to hot in spice, as Fushimikara.
Mildly spiced Japanese Fushimi peppers are most commonly utilized in cooked preparations. Similar to the shishito pepper they are often prepared blistered in oil, seasoned with sea salt and served as a finger food. Before preparing in this fashion be sure to poke a small hole in the pepper to prevent it from bursting. Once blistered they can be diced and served atop sushi, omelets, rice preparations, stir-fires and salads. They are also a popular pepper for preparing battered and fried tempura style, for skewering and grilling over an open fire and for simmered dishes (nimono). Additionally the Fushimi chile pepper can be pickled and preserved. Their flavor marries well with garlic, soy sauce, browned butter, chorizo, grilled fish, shellfish, bonito fakes, citrus such as lemon, lime and yuzu, egg preparations, miso and sweet and sour sauce. To store, keep Fushimi peppers refrigerated and away from moisture, using within one to two weeks.
Fushimi peppers are known as a traditional vegetable or "Kyo-yasai" in Kyoto, Japan. In the early twentieth century Japanese researchers in the Manganji region crossed the Fushimi pepper with the California wonder pepper to create a new variety, manganji togarashi. The manganji offers a flavor similar to that of the Fushimi but is larger in size and has a thicker walled flesh.
Hot chile peppers were first introduced to Japan by Portuguese sailors for use as a seasoning, vegetable and ornamental plant in the late 1500’s and early 1600’s. Sweet variety peppers would later arrive via the Americas during the Meiji period. By the 1900’s pepper production was extensive with a fondness for the sweeter varieties such as bell, shishito and Fushimi. Fushimi pepper has been grown in the Fushimi region of Kyoto since the Edo period. Today it is grown predominately in the Gifu prefecture as well as in Kyoto’s Tanba region.
Recipes that include Fushimi Chile Peppers. One is easiest, three is harder.
|Living Shalom||Stir-Fry: Okra, Peppers, & Tempeh|