Manganji Sweet Pepper Seeds – Japanese Kyoto Heirloom, 6″ Mild Frying Pepper (80–90 Days)

Kyoto’s Most Beloved Traditional Pepper — Mildly Flavored, Brilliantly Versatile

Manganji pepper is one of the designated kyo-yasai — the traditional vegetables of Kyoto — and one of Japan’s most celebrated specialty peppers. An open-pollinated heirloom, it produces elegant 6" fruits with shiny, smooth skin and distinctive wrinkles at the stem end. The flavor is mild and richly sweet with almost no heat, making it exceptional for Japanese preparations and gourmet cooking alike. An outstanding frying pepper: just sauté whole in oil and finish with coarse salt for a classic Japanese izakaya side dish.

Highlights

• Open-pollinated heirloom — traditional Kyoto kyo-yasai variety
• 6" fruits; shiny skin with signature wrinkles near the stem
• Mild, sweet, flavorful — minimal heat
• Matures in 80–90 days from transplant
• Suitable for garden plots, raised beds, and greenhouses

In the Kitchen

Sauté whole peppers in a hot pan with oil and finish with coarse salt — the simplest and most satisfying way to enjoy Manganji. Also outstanding in tempura, yakitori, and quick pickles. A superb ingredient for Japanese-inspired dishes, grilled menus, and specialty food lovers.

Growing Guide

• Start indoors: 6 weeks before last frost date (or 8 weeks before expected transplanting)
• Soil warmth: Seeds will not germinate in cool soil — keep warm until emergence
• Harden off carefully before transplanting outdoors
• Transplant: Late spring/summer when soil temperature is consistently above 60°F; choose a very warm, sunny location
• Fertilize: As needed — avoid excess nitrogen, which promotes foliage at the expense of fruit