How to Grow and Cook Manganji Peppers

The Manganji pepper is a Japanese heirloom vegetable, originating from the Maizuru region of Kyoto. It holds the “Kyo-yasai” designation, a term for traditional heirloom vegetables significant to the area. This pepper was developed in the early 1900s as a hybrid of a native Fushimi pepper and a sweet American bell pepper. Known for its sweet flavor and thin walls, it has become a prized ingredient in Japanese cuisine.

Flavor Profile and Appearance

The Manganji pepper offers a complex flavor profile that is predominantly sweet and rich with savory, earthy notes. Unlike many other peppers, it has almost no heat, registering around 100 on the Scoville Heat Unit (SHU) scale. While an occasional pepper may develop a hint of spice, they are very different from the common Shishito pepper, which is smaller and more prone to surprising spiciness.

Visually, the Manganji is long and slender, often growing up to six inches or more. Its skin is glossy and frequently features wrinkles and twists, giving it a gnarled appearance. The pepper transitions in color from a vibrant green to a deep red as it matures on the plant. This color change also signals a shift in flavor; green Manganji peppers have a brighter taste, while red ones develop a deeper sweetness.

Culinary Uses for Manganji Peppers

The thin walls and tender texture of Manganji peppers make them versatile in the kitchen and allow them to cook quickly. A common preparation method is to pan-fry or sauté them. Blistering the peppers in a hot, lightly oiled skillet until the skin chars brings out their sweetness. They are often finished with a splash of soy sauce and a sprinkle of bonito flakes (katsuobushi).

Grilling is another method that enhances their flavor, and skewering them yakitori-style over charcoal is a popular technique. Their size also makes them suitable for stuffing with mixtures like miso-seasoned ground chicken before being seared or baked. Because of their delicate structure, they are also a great candidate for tempura, where a light, crispy batter encases the pepper, cooking it gently inside.

How to Grow Manganji Peppers

It is best to start seeds indoors approximately 8 to 10 weeks before the last expected frost date to give the plants a head start. The seeds should be sown in a quality starting mix and kept in a warm location to encourage germination.

Once the danger of frost has passed and the seedlings are well-established, they can be transplanted into the garden. These plants require a location that receives full sun, meaning at least six to eight hours of direct sunlight per day. The soil should be well-draining and rich in organic matter. Spacing the plants adequately will ensure good air circulation, which helps prevent common fungal issues.

Regular watering is needed to keep the soil evenly moist, as stress from dry conditions can affect fruit development. As the plants grow taller and begin to bear their long, heavy fruit, providing stakes or other support can prevent branches from breaking. Peppers can be harvested when they reach about four to six inches long and are still green, or left on the plant to ripen to a deep red.

Where to Find Manganji Peppers and Seeds

Finding fresh Manganji peppers often requires looking beyond a standard supermarket. As a seasonal item, they typically appear in late summer and early fall. Farmers’ markets are a prime location to find them, especially from growers of unique produce. You may also find them at specialty grocers and Asian markets.

For those who wish to grow their own, seeds are the most accessible option. Many online seed retailers that focus on heirloom and international varieties carry Manganji pepper seeds. These specialty suppliers are a reliable source for the correct cultivar. Starter plants may also be available from local nurseries in the spring, offering an alternative to starting from seed.