Although Mangangi pepper is not an officially designated kyoyasai (Kyoto-grown vegetable) such as mizuna and kamo nasu, it is a well known summer vegetable from Kyoto. The name came from Manganji Temple in Maizuru city, Kyoto where these chili peppers were grown.
Manganji chili peppers grow up to 6 inches. The pod is tapered from the stem to the end with a slight curve. Its thick flesh is soft and sweet.
Roast or deep-fry Manganji pepper to enjoy the sweet flavor. In the traditional home cooking of Kyoto (called “obanzai”), it is also stewed, stir-fried or used for stuffed peppers.