Manganji pepper (万願寺甘とう)

This article will introduce you to the Manganji sweet pepper, a huge, flavorful vegetable from Kyoto, Japan. We will look at what makes this pepper special, where it came from, and a great place where you can try it. Keep reading to find out why this simple vegetable became one of Kyoto’s most famous local foods.

What is Manganji Pepper?

The Manganji pepper (known in Japanese as Manganji Amato) is an extra-large sweet pepper that comes from the chili pepper family, but it is famous for having virtually no heat or spice. Because of this sweet nature, anyone, including children, can enjoy it without worry.

This pepper stands out because of its size—it can grow to be 13 to 23 centimeters long—and its thick, tender flesh. Unlike other peppers, it has few seeds, making it easy to prepare and eat. Its appearance is unique, featuring a sleek, long shape and sometimes slightly wrinkled shoulders. The Manganji pepper is versatile in the kitchen; while it’s great grilled with soy sauce and bonito flakes, its sweet, soft volume also makes it perfect for stir-fries, deep-frying as tempura, or being simmered in broth. It is in season during the summer and early autumn, typically from mid-May to late October.

History of the King of Sweet Peppers

The Manganji pepper has its roots in the town of Manganji in Maizuru City, located in the northern Kyoto Prefecture. First appeared around the end of Japan’s Taisho period and the beginning of the Showa period, roughly in the 1920s. Experts believe it was born from a natural mix between the traditional Kyoto Fushimi pepper and an older Asian pepper variety.

For many years, the pepper was difficult to grow and was mainly kept a local secret, cultivated by farmers for their own meals. However, thanks to dedicated effort in farming techniques, they sold it outside the local area in 1983. Its high quality and unique taste led to it becoming the very first item certified as a “Kyoto Brand Product” in 1989. This official status secured its reputation as the “King of Japanese Chili Peppers” and a key representative of Kyoto’s regional vegetables.

Reference: Manganji Sweet Peppers

Where to Try It: A Local Restaurant

Totogen Nishimaizuru-ten (魚源 西舞鶴店)

If you visit Maizuru, the pepper’s birthplace, a recommended place to try fresh, seasonal dishes is Totogen Nishimaizuru-ten (魚源 西舞鶴店). Located right next to a fresh fish shop, this local diner focuses on featuring the best seasonal ingredients from the Maizuru area, including the Manganji sweet pepper when in season, alongside fresh seafood and local produce.

Address: 263-18 Hikitsuchi, Maizuru City, Kyoto, 624-0841 Japan
Phone Number: 0773-77-5534
Hours Open: Lunch: 11:00 AM – 2:00 PM; Dinner: 5:00 PM – 10:00 PM (Closed Thursdays)
Website: https://www.totogen.net/

Conclusion

The Manganji sweet pepper is a testament to the dedication of Kyoto farmers who turned a difficult-to-grow local vegetable into a nationally recognized brand. Its size, soft texture, and sweet flavor make it an excellent and healthy addition to any meal, providing a rich source of vitamins and a pleasing taste without the burn of a regular chili.

We highly recommend that you seek out and try this Kyoto specialty. Once you have enjoyed the Manganji sweet pepper, you might also enjoy other regional dishes that use it, such as Manganji sweet pepper stuffed with meat, Manganji sweet pepper and dried sardine simmered dish (Takiitan), or Manganji sweet pepper tempura.

You can also look up in this article the different Kyoto’s traditional vegetables or popularly known as Kyo Yasai.