Manganji tōgarashi
Manganji Tōgarashi
万願寺唐辛子
Manganji tōgarashi are mild, tender capsicums with an earthy-rich aroma. They typically run about 100 SHU (Scoville Heat Units) compared to jalapeno that average 5000 SHU.
Manganji are named after the area near Maizuru City (Kyoto) where the varietal was developed. About 90 years ago, Japanese growers created this hybrid from their native Fushimi tōgarashi (a slender, slightly incendiary capsicum), marrying it to the bulbous and sweet, California Wonder bell pepper.
Left: Manganji tōgarashi stuffed with miso-chicken and glaze-seared
Right: Manganji tōgarashi showered with smoky fish flakes
Amenable to a variety of cooking methods, one classic way to prepare manganji tōgarashi is to skillet-roast them. The peppers can be finished with a shower of smoky katsuo-bushi flakes… or grated ginger if you want to keep the dish vegetarian or vegan-friendly.
Manganji tōgarashi are terrific slit, stuffed and seared, too.
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