Chutan area, Kyoto city

Manganji Togarashi (Manganji Amato), Jako (dried young sardines)

“Taitan of Manganji Togarashi and Jako” is a popular home-style simmered dish using Manganji Togarashi (Manganji red pepper), one of the brand products of Kyoto, and Jako (dried young sardines). "Taitan" refers to a side dish made by cooking it in such a way that the ingredients slowly soak up the soup stock. Because Manganji Togarashi is a summer vegetable, it is often served on the table in summer. It is the longest of the large sweet peppers; it is also slender, slim at the top and slightly curved all over, fresh dark green, glossy and taut, and refreshing looking. It is said to have been cultivated around the end of the Taisho period (1912-1926) in the Manganji area of Maizuru City, Kyoto Prefecture, as a result of the natural hybridization of “Fushimi Togarashi”, a traditional Kyoto vegetable, with California Wonder, a native of North America. It is a vegetable with a fresh taste and fleshy texture. Although it is called red pepper, it is not spicy and is safe for children to eat.

Manganji Togarashi are harvested and shipped from mid-May to late October, and can be found in supermarkets and grocery stores. Therefore, "Manganji Togarashi and Jako no Takiitan" is a summer side dish that is made and eaten on a daily basis.

Cut Manganji Togarashi into bite-size pieces and cook with baby sardines in soup stock, soy sauce, mirin, and sake. When lightly cooked, serve on a plate. Be careful not to overcook the Manganji Togarashi, or the texture will be lost. Some home cooks tear the Manganji Togarashi by hand, but it is better to cut it with a knife because the flavor and goodness of the Manganji Togarashi can easily escape.

Even today, when Manganji peppers become available in stores, they are made at home. Because it is easy to make, it is popular as a reserve food. Some restaurants serve "Manganji Togarashi and Jako takitan" as a regular summer menu.