Sweet Pepper
Fushimi pepper is a Japanese heirloom sweet pepper with a fascinating lineage as one of Kyoto's treasured traditional vegetables (Kyo-yasai). These thin-walled, glossy peppers deliver mild heat, just 1,000 to 2,500 Scoville Heat Units, making them far more approachable than jalapeños while retaining genuine peppery character. Maturing in 60 to 69 days from transplant, these compact plants reach 24 to 36 inches tall and thrive in full sun across zones 4 through 13, making them adaptable to nearly any garden or greenhouse.
Full Sun
Moderate
4-13
36in H x ?in W
Annual
Moderate
Hover over chart points for details
What sets Fushimi apart is its open-pollinated heritage and remarkable yield capacity, these plants are prolific producers. The thin-walled fruit cooks beautifully when charred or roasted, releasing a subtle sweetness that earns this pepper a place in traditional Japanese cuisine. Non-GMO and heirloom at heart, Fushimi also goes by its Japanese names ao togarashi and Fushimi togarashi, anchoring your garden in genuine culinary tradition rather than modern breeding trends.
Fushimi peppers excel when charred, roasted, or grilled, their thin walls collapse beautifully under heat, releasing a sweet, tender interior. In Japanese kitchens, they are commonly prepared simply: halved, seeded, and charred in a hot pan until the skin blisters and blackens, then finished with salt and perhaps a drizzle of oil. They work equally well in stir-fries, can be stuffed for smaller preparations, or roasted whole. The mild heat and thin flesh make them far more approachable for raw applications than many pepper varieties, though they truly shine when cooked.
Start seeds indoors 6 to 8 weeks before your last spring frost, sowing at a depth of about 1/4 inch in warm soil. Peppers germinate best in soil temperatures between 70 and 80°F. Keep seedlings under bright light and maintain consistent moisture until transplanting.
Harden off seedlings over 7 to 10 days by gradually exposing them to outdoor conditions. Transplant outdoors after all danger of frost has passed and soil has warmed to at least 60°F, spacing plants 18 inches apart with rows 36 inches apart. Choose a location with full sun exposure.
Harvest Fushimi peppers 60 to 69 days after transplanting, though they can be picked at any stage from green through mature. For the traditional Japanese preparation, pick peppers when they reach 4 to 6 inches long and are still bright green, this is when they're ideal for charring. The peppers will feel slightly tender compared to thick-walled bell peppers, and the skin should be glossy and taut. Use a clean knife or scissors to cut peppers from the plant rather than pulling, which can damage the brittle stems.
Fushimi peppers develop naturally into an upright growth habit and require minimal pruning. Remove any diseased or damaged stems as they appear, and consider pinching the main stem when plants are 6 to 8 inches tall to encourage bushier growth and more fruiting branches. Beyond this light management, allow plants to develop their natural form.
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“Fushimi pepper belongs to Kyo-yasai, a collection of vegetables that have been cultivated in Kyoto, Japan for centuries, carrying deep cultural and agricultural significance to the region. As an open-pollinated heirloom variety, Fushimi has been preserved and replanted by Japanese farmers and gardeners through generations, maintaining its distinctive thin-walled character and mild heat profile. The variety represents living agricultural heritage, a direct connection to Japanese seed-saving traditions and to the specific terroir of Kyoto gardens.”