Kitchen Pepper
Fushimi is a slender Japanese sweet pepper for quick pan-frying, tempura and vegetable dishes. Pick the glossy green fruit for tender cooking, or leave some peppers to ripen red.
CASA VERDE · HEAT PROFILE
Sweet
- Sweet — this variety
- Mild
- Medium
- Hot
- Super hot
Scoville range awaiting confirmation.
Understanding the heat
A diamond marks the midpoint of a listed range, or the listed value when only one number is given. An arrow marks a stated limit. These are variety guides, not measurements of our seed lot. This guide uses unequal numerical bands: sweet 0; mild up to 10,000; medium 10,000–50,000; hot 50,000–800,000; super hot from 800,000 SHU (display capped at 3 million). Heat varies between fruits and with growing conditions.
No numeric marker is shown without a sufficiently clear range. For bundles, the highlighted categories refer to the different varieties.
A Scoville range has not been listed for this variety.
Shop all pepper seeds in Canada
- Origin
- Japan
FROM GARDEN TO KITCHEN
Fushimi, from seed to supper.
Three ways to enjoy these slender sweet peppers: blistered, lightly battered or tossed into a rice bowl.
01 / BLISTER IN A HOT PAN
A quick plate of blistered peppers.
Cook the whole peppers in a hot pan with a little oil, turning until tender and blistered. Finish with coarse salt and a squeeze of lemon.
02 / COAT IN LIGHT BATTER
Crisp tempura, tender pepper.
Dip the peppers into a light tempura batter and fry until crisp. Drain briefly and serve hot with a small bowl of dipping sauce.
03 / BUILD A RICE BOWL
Sweet peppers, mushrooms and tofu.
Sauté pepper pieces with shiitake mushrooms and browned tofu. Add a little soy sauce, then spoon over hot rice for a simple meal.
AI-generated culinary illustrations. Serving inspiration, not photographs of our harvest. Select a photo to enlarge.
CASA VERDE · GROWER’S NOTES
Get to know your pepper.
Japanese sweet frying pepper
Fushimi Japanese pepper seeds
Fushimi is a slender Japanese sweet pepper for quick pan-frying, tempura and vegetable dishes. Pick the glossy green fruit for tender cooking, or leave some peppers to ripen red.
At a glance
Crop
Capsicum annuum
Origin
Kyoto, Japan
Fruit
Slender, thin-walled pods
Kitchen role
Pan-frying, tempura and salads
Why grow it?
Its narrow shape and thin walls make it convenient for a quick vegetable side. Cook a small batch in a hot pan, then finish simply so the pepper stays the main ingredient.
In the kitchen
- Blister in a pan: Cook with a little oil until the skin blisters and the flesh softens; finish with salt.
- Tempura: Coat prepared peppers in a light batter and fry until crisp.
- Fresh or sautéed: Slice into a salad, or add near the end of a vegetable stir-fry.
Growing and harvesting
- Start indoors: Provide warm seed-starting conditions and bright light after emergence.
- Transplant: Harden plants off and wait until frost risk has passed and the soil and nights are warm.
- Site: Choose full sun, well-drained soil and steady moisture.
- Harvest: Green fruit is a useful picking stage; fruit left on the plant can turn red. Use firmness and size as well as colour, rather than waiting for a fixed calendar date.
Explore the catalogue
Pepper seeds CanadaPepper germination guideCommon questions
Does red fruit become a hot chili?
Traditional Fushimi is described as a sweet pepper that stays non-pungent as it ripens red. Colour alone does not establish a Scoville value.
How long does it take?
Kitazawa lists about 65 days from transplant for its Fushimi selection. Treat that as a reference, not a promise for every seed lot or Canadian season.
How should I start it?
Sow indoors in warm conditions, provide bright light after emergence and harden plants off before transplanting after frost.
Seed note: Fushimi is offered here in the Sweet category. Published heat figures conflict; no precise Scoville range has been verified for this lot.
Cook your harvest
Use your harvest in these recipes. Check the variety notes and substitutions in each recipe.
Start indoors 8–10 weeks before last frost. Germinate at 26–30 °C on a heat mat; peppers stall below 22 °C. Pot up to 10–15 cm before hardening off outside after nights stay above 12 °C.
Feed balanced through bloom, then bump potassium for fruiting. Stake taller varieties. More detail in our full Canadian growing guide.
Match the pepper to the technique: thin-walled varieties blister fast in a hot pan; thick-walled ones roast or stuff beautifully; fruit-forward ones make balanced sauces and pickles. The variety's flavour profile is your shortcut — see Choosing the right pepper for a use-case guide.
