Fruiting vegetables
Manganji Pepper NukazukeSweet Peppers and Bran, Pickled for a Day
Manganji peppers are large, mild peppers that originated in the Manganji area of Maizuru, Kyoto. They are one of the well-known kyo-yasai, traditional Kyoto vegetables.
After a day in the nuka bed, the sweetness of the pepper and the flavor of the bran go very well together. The thick flesh turns moist on the outside and firm inside, with a nicer texture.
Manganji peppers are hard to find outside Japan. Mild, thick-walled peppers such as Anaheim peppers or Italian frying peppers are the closest substitutes.
| Prep | Halve lengthwise and remove the stem and seeds |
|---|---|
| Pickling time | 24 hours |
| After pickling | Keep in the fridge and eat by the next day |
Pickling times are for a nuka bed kept in the fridge. At room temperature it pickles faster, and faster still in summer. The saltiness of your bed also makes a difference.
How to make manganji pepper nukazuke
- Wash: Rinse and pat dry.
- Cut: Halve lengthwise and remove the stem and seeds.
- Pickle: Bury them so bran gets inside, and cover with more bran.
- Take them out: Rinse out the bran inside too, and serve whole or cut into easy-to-eat pieces.
From bed to plate
How to eat it
- As is: Gentle and sweet, perfect with drinks.
- Pan-fried: A quick sear in sesame oil adds a toasty flavor.
It’s fun to compare with green pepper nukazuke. Care for your bed is covered in Caring for a Nuka Bed.
