Red Japanese Bellpepper
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Japanese Red bell peppers are much smaller, roughly one third the size of the type marketed in America. The pepper has a similar shape though it is somewhat narrower within the pod. The skin of a Japanese Red bell pepper is thinner, requiring a shorter cooking time. Within the pod, there are multiple white seeds which can be bitter if not removed prior to cooking. Japanese Red bell peppers have a sweet flavor.
Japanese Red bell peppers are available in the fall.
Japanese Red bell peppers are known locally in Japan as “papurika” (paprika) and are smaller than their larger US marketed cousins. The spice paprika is made from the grounding down of dried red bell peppers. Red bell peppers are green bell peppers that were allowed to remain on the plant and ripen.
In Japan, the small Red bell pepper or paprika is used mostly in deep-fried and grilled preparations. They are most often dipped in tempura and fried. They can be diced and added to soups or julienned and sautéed. These mini bell peppers can also be used much as their larger American counterparts; roast cleaned peppers and stuff them for hors d’oeuvres. When raw, they can be sliced and diced for salads, additions to slaws and as toppings on pizza.
Mainly grown in the Miyazaki prefecture, Japanese Red bell peppers were introduced to the island country in the nineteenth century. The popularity of bell peppers increased following World War II after an influx of American products. Red varieties of Japanese bell peppers are referred to as “papurika” whereas “piman” refers to Green bell peppers. Takii Seed Company in in Japan calls their Red bell pepper “Top Star F1”. The smaller, Japanese bell peppers are not seen very often outside of Japan, though they are now being marketed in limited areas in the US.
Recipes that include Red Japanese Bellpepper. One is easiest, three is harder.
|Japanese Cooking Lovers||Green Pepper Steak Chinjao Rosu|
|Fit Pantry||Roasting Paprika (Red Bell) Pepper|