[Manganji peppers] A seasonal feature of summer in Kyoto and its charm

Kyoto's Traditional Vegetable
The History and Characteristics of Manganji Togarashi

Manganji Togarashi gets its name from the Manganji temple in Kyoto, where it began to be cultivated during the Edo period. Unlike typical chili peppers, this pepper is characterized by a very mild, sweet flavor, evoking the traditional culture of Kyoto.

The fruit is long and slender, typically changing from green to red, and its beautiful appearance is one of its charms. In particular, the Manganji Togarashi sourced by OYAOYA from Season-san is known for its "sexy" appearance.

How to Enjoy and Cook Manganji Togarashi

Manganji Togarashi is characterized by its sweetness and flavor, making it versatile in various dishes. In addition to tempura and stir-fries, it can be enjoyed raw in ohitashi (blanched greens with dressing) or aemono (dressed salads). It also brings out a rich flavor when grilled, making it a popular choice for barbecues. When using it in cooking, it's important to choose fresh peppers.

Dried Manganji Togarashi

At OYAOYA, we use Manganji Togarashi sourced from Season-san in Fukuchiyama, Kyoto, to make dried vegetables. The thick and juicy Manganji Togarashi retains its texture even when dried. Its aroma also changes to a refreshing scent, making it a perfect match for yakisoba and pasta.

How to Enjoy Dried Manganji Togarashi

Dried Manganji Togarashi can be added directly to dishes, enhancing their flavor even further. For example, adding it to stews or soups creates a deep, rich taste. It can also be powdered and used as a seasoning. Crushing it coarsely and mixing it with salt makes an excellent accompaniment for tempura.

Let's explore the charm of Manganji Togarashi by trying recipes that use dried Manganji Togarashi.

Recipe Ideas Using Manganji Togarashi

Here are some recommended recipes using Manganji Togarashi.

Cream Pasta with Salmon Flakes and Dried Manganji Togarashi

Chicken Karaage with Green Togarashi in Black Vinegar Sauce

I've added a little extra effort to store-bought chicken karaage to increase its volume and flavor, making it feel more like a main dish.Click here for the recipe

Enjoy Manganji Togarashi, Kyoto's Traditional Vegetable

Manganji Togarashi, Kyoto's traditional vegetable, is appealing for its sweetness and flavor, and can be enjoyed in a variety of dishes. Whether you savor fresh ones grilled or enjoy the flavor of dried ones, dried Manganji Togarashi can be enjoyed all year round. If you're interested after reading this article, please give it a try!

Related article: Producer Introduction: "Season"