Dried Manganji peppers

Thick and satisfying, with a refreshing aroma

This Kyoto vegetable is said to have originated in Maizuru City in the northern area of ​​Kyoto Prefecture and is thick and large among sweet chili peppers. Its characteristic is its green color, which retains a fresh aroma. Even when dried, the fleshy flesh remains satisfying to eat. Instead, the refreshing flavor of the clean, deep-flavored green chili pepper is even stronger when eaten raw.

■ Manganji peppers are one of the most famous Kyoto vegetables
■ Thick and large in size, satisfying to eat◉
■ The refreshing fresh scent remains the same
■ The thick texture is the same as when it is raw.

How to eat dried Manganji peppers

If you use it in stir-fries, simmered dishes, or rice dishes, the vivid blue color will add color to even the most plain Japanese dishes. It also works well as a topping for simple oil-based pasta dishes such as peperoncino, or cheese and pizza toast. Click here for how to rehydrate dried Manganji peppers.

Bonito flakes boiled in soy sauce: Just put it in the microwave and it's done. Put the seasonings and manganji peppers in a heat-resistant bowl and microwave it. There's no need to take the time to remove seeds or chop them, so you don't need a knife, cutting board, or pot. Here's the recipe.

Chili garlic oil: Chop the dried chili peppers finely, mix with chopped garlic, salt, and olive oil, and store in a jar. Leave it for about 2 days and it will be good. It can be used as a topping for cold tofu and udon, as well as for meat dishes. Recipe here

About the raw material Manganji pepper