Dried Manganji peppers

Thick and satisfying, with a refreshing aroma

This is a Kyo-yasai (Kyoto vegetable) that originated in Maizuru City, located in the northern part of Kyoto Prefecture. It is a large, thick-fleshed variety among sweet peppers. It is characterized by its green color, which maintains a fresh aroma. Even when dried, the satisfying thickness of the flesh remains unchanged. Instead, the refreshing flavor of the crisp and savory green chili is even more pronounced than when eaten fresh.

■ Manganji pepper, famous among Kyo-yasai
■ Thick and large, offering a satisfying bite◉
■ Maintains a crisp, fresh aroma
■ The thick texture is comparable to fresh

How to enjoy dried Manganji peppers

Using them in stir-fries, simmered dishes, or takikomi gohan (mixed rice) adds vibrant color to even a subtly plain Japanese meal with their fresh green hue. They are also excellent as a topping for simple oil-based pasta dishes like peperoncino, or for cheese and pizza toast.

Click here for how to rehydrate dried Manganji peppers

Bonito flake and soy sauce simmer: Simply microwave to complete. Place seasonings and Manganji peppers in a microwave-safe bowl and microwave. There's no need to remove seeds or chop, so you won't need a knife, cutting board, or pot. Recipe here

Chili garlic oil: Finely chop dried chili peppers, mix with chopped garlic, salt, and olive oil, then store in a jar. It tastes good after about 2 days. It can be used as a topping for cold tofu or udon, and also seems suitable for meat dishes. Recipe here

About the Manganji peppers used as ingredients