Japan’s homegrown peppers can pack an unsuspecting punch
With names like "hawk's talons" and "lion's head," these popular peppers are a great way to eat more veggies with a kick.
Japan's native peppers may surprise many with their surprising spice levels. Despite not typically associating peppers with Japanese cuisine, these fiery fruits have a rich history in the country. Capsicum peppers were first brought to Japan during the 16th century. By the Edo Period (1603-1867), two unique Japanese pepper varieties had emerged.
The first is the takanotsume chili pepper, a small and intensely hot pepper, measuring between 2 to 5 centimeters in length. The name "takanotsume" translates to "hawk's talons" due to the pepper's sharp, curved shape, resembling the claw of a raptor. The second native pepper is the shishitō, aptly named for its bumpy exterior, which resembles the head of a mythical lion-like guardian creature called a shishi.
While most shishitō peppers are relatively mild, there is a chance of encountering a particularly spicy one. This unpredictable spiciness is not a flaw in the variety, but rather a delightful surprise for those who appreciate the occasional kick in their peppers.
Written by urgent.news from Japan Times's reporting — not their text. Machine-written — may contain errors; check the original before relying on it.
