Fushimi

Sweet

Fushimi peppers were introduced to Japan in the early 1600s and were cultivated in the Fushimi area of Kyoto. The slender, thin-walled fruit grows about 6 inches long and has a delicate crunch, sweet fruity flavor, subtle grassy and nutty notes, and almost no heat. Often described as a pepper with its spiciness stolen away, Fushimi peppers are prized for their refreshing crispness and delightful sweetness. Enjoy them fresh, lightly fried, sautéed, stir-fried, pickled, or added to tempura; cooking gives the fruit a silky texture and caramelized sweetness. They are widely used in Japanese cuisine and are also known as La Jilo, Ao Togarashi, and Japanese Sweet Green Pepper. Great for short-season climates. Although classified as sweet, the fruit may develop mild heat comparable to an Anaheim pepper. Heirloom.

Heat level: 100 - 250 SHU

Plant height: 24 - 36 inches

Harvest: 60 - 65 days from transplant

25 seeds

Did you know? Humidity can reduce the viability of pepper seeds over time, causing  seeds to stagnate. That’s why every seed pack includes a silica gel packet to help keep the seeds dry and fresh. To save seeds for next year, place the seed packet and silica gel packet together in a quart-size freezer bag, seal it, and store it in the refrigerator. Do not freeze. 

Share your pepper photos or favorite pepper recipe—and get free seeds!

Pepper photos: Please use photos on the Pequin pepper page as a guide. Submit one photo of your plant bearing fruit and another showing the pepper(s) in your hand. In return, you may choose any three seed varieties currently in stock. Exclusions apply.

Recipes: Submit your favorite pepper-dish recipe along with a photo of the finished dish and choose any three seed varieties currently in stock. Submit an authentic ethnic recipe to receive five seed packs. Exclusions apply.

Please send to: hotheadseedco@gmail.com