Nippon Taka Japanese Chili – Live Plant | Asian Cluster Pepper Yatsufusa

Japan’s Classic Cluster Chili — Intense Heat, Perfect for Drying

Nippon Taka (Capsicum annuum), also known as Yatsufusa, Chili Japone, or Japanese Chili, is a classic Asian cluster pepper from Japan — prized for its upward-growing red pods, intense heat, and ease of drying. A staple in Japanese and Asian cuisine, equally useful as a culinary workhorse for chili oil and drying as it is a striking ornamental display.

Plant Details

• Species: Capsicum annuum
• Heat Level: 50,000–75,000 SHU (very hot)
• Fruit: Small upright clusters, ripen to bright red; excellent for drying
• Plant Size: 18–24 in tall
• Days to Maturity: ~75 days from transplant
• Best For: Drying, Asian dishes, chili oil, ornamental display
• Container Friendly: Yes – 5-gallon pot

Growing Tips

Plant in full sun with rich, well-draining soil. Amend the planting hole with compost and feed every 2–3 weeks for the first 6 weeks. Mulch the base with 1–2″ of compost to retain moisture. Keep indoors during cold snaps below 55°F.

Harvest Tips

Harvest when fruits are fully red. For drying, harvest whole clusters and hang in a warm, well-ventilated space.