Taitan of Manganji Togarashi and Jako ｜ Our Regional Cuisines

Kyoto Prefecture

Taitan of Manganji Togarashi and Jako

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Image provider: Kyoto Life Research Group Liaison Council
Image provider: Public Interest Group Corporation Kyo-Branded Products Association

Main lore areas

Chutan area, Kyoto city
Main ingredients used

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

History/origin/related events

“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.
Opportunities and times of eating habits

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.
How to eat

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.
Efforts for Preservation and Succession

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.

RECIPE

Ingredients (For 4 persons)

Manganji peppercorns 200 g
Chirimenjako (dried young sardines) 20 g
oil 1 tbsp.
[A] Soy sauce (dark) 2 tbsp.
[A] Sugar 1.5 tbsp.
[A] mirin 1 tbsp.
[A] Dashi stock 50cc

How to cook

1. Remove seeds from Manganji Togarashi and wash.
2. Put oil in a pan and heat. After a while, add dried baby sardines and Manganji Togarashi and saute.
3. When softened, add A, mix well, and cook over medium heat.

Recipe Arrangements

Stir-fry briefly for a side dish style, or stir-fry thoroughly for a tsukudani (food boiled down in soy sauce) style.

provider : "Kyo Gochisousama Okasan no Aji" (Kyoto Prefecture Lifestyle Research Group Liaison Council)

Recipes vary depending on the region and home.

This recipe video has been partially arranged to make it easier to cook at home.

Contact

Food Cultures Office, Overseas Market Development and Food Cultures Division, Food Industry Affairs Bureau, Ministry of Agriculture, Forestry and Fisheries

Tel:+81-3-3502-5516

Taitan of Manganji Togarashi and Jako ｜ Our Regional Cuisines

Kyoto Prefecture