Japanese chillies: flavour and heat

Product information

Why we grow chillies

We enjoy spicy food. Fresh and dried chillies are regular ingredients in our curries, pasta, meat sauces, Chinese dishes and Thai food.

Before growing in Japan, we tasted, researched and cooked with many chillies. We were particularly drawn to Japanese varieties with substantial flavour and aroma behind the heat. That combination is what we mean by umakara: savoury flavour and spice.

In 2025 we grew small quantities of each, observing their growth, suitability for Tamba’s climate and soil, and pest management. In 2026 we expanded to about 418 plants, harvesting both for fresh use and for drying.

Our three main varieties

These descriptions reflect our own tastings. All three are very hot; we have not measured heat values or established a precise ranking.

We also trial small quantities of other chillies. Depending on harvest, these may be included in mixed chilli selections.

Soil care and growing

Some of our land had not been cultivated for many years. For the initial beds, we loosened the soil with a sturdy broadfork rather than a cultivator and made slightly raised beds. Reused tatami rush matting on paths helps suppress weeds.

At planting, we mix field soil with our homemade compost and place it beneath and around the seedlings. Rice straw and dried grass cover the surface to reduce drying. We continue crop rotation and soil observations, using farm-derived soil amendments as needed.

All three varieties are generally vigorous. In some areas we suspect competition from established underground weeds or bamboo roots affects growth. Some of the largest plants reach about human height.

We grow our chillies without synthetic pesticides or chemical fertilisers. For our approach, see How we grow (Japanese).

From seed to seedling

We save next year’s seed from selected fruits grown on the farm, drying them naturally indoors. With no special heating over winter, by spring the seeds rattle inside the fruits.

Chilli seeds need warmth to germinate. We have placed them on damp paper towel, wrapped them in food film and used body warmth to encourage sprouting. Each sprouted seed is moved to a seed tray, then into a slightly larger pot as leaves and stems develop.

In Tamba we aim to transplant around mid-June, once the soil is warm enough. There is little point germinating early only to hurry seedlings into a cold field. We work with the condition of both plants and soil.

Watering, supports and pests

Enough moisture, without waterlogging

We keep the soil moderately moist, not saturated. During prolonged rain we hold back watering; in hot, sunny spells we feel a few centimetres below the surface. If dry, we water thoroughly using our irrigation lines.

Local bamboo for supports

Just after transplanting, thin bamboo and string support each plant against wind damage. As they grow, we cut bamboo from around the fields for stakes and run strings along both sides of the beds. Further levels support the plants against heavy fruit and strong winds.

Observation and manual pest management

Aphids can appear on seedlings, so we inspect leaf undersides and check each plant at transplanting. Our main field challenge is stink bugs. We look for metallic-looking eggs under leaves and young bugs clustered on stems and foliage, brushing them into a container of soapy water. We do not spray the soapy water on the crop. Some days alternate between harvesting and pest rounds: hundreds of plants require patience.

Harvest and seasonality

Fresh chillies are usually harvested from July to October. Early on, we mainly pick green chillies, coinciding with green yuzu for making yuzu kosho. Later come more ripe red Kumataka, golden Kin and orange Mikan fruits.

Chillies do not all ripen at once: flowering and fruiting continue for a long time. Some plants still flower in early November, but approaching frost means considering a final harvest.

For fresh use and sales, we select well-shaped, plump, brightly coloured fruits without conspicuous damage or insect injury. We harvest gradually according to customer demand, checking condition and allocating some for drying.

Taking time to dry

Our priority when drying chillies is to retain as much of the fruit’s original colour, aroma and flavour as possible, rather than simply work quickly.

As humidity falls in autumn, we spread harvested fruits on drying racks. We currently have 16 shelves, roughly 90 × 90 cm each. Sometimes we cut fruit-bearing plants at the base and hang them upside down in another barn to begin drying. Kin leaves tend to yellow before those of the other varieties, so plant condition guides our harvesting order.

In suitable weather we open windows and doors for airflow, using a dryer in humid periods. Depending on conditions, natural drying can take around 18 days to a month. When needed, we finish at a low temperature of around 40–45°C to limit effects on colour and flavour.

We monitor texture and condition carefully, sometimes cutting fruits open to check inside. Appearance or softness alone cannot establish storage stability for sale, so proper drying, storage and packaging management also matter. Finished fruits are sorted before packing.

Enjoying them in the kitchen

We use chillies in curries, pasta, chicken sauces, Chinese and Thai dishes and much more. A little fresh chilli chopped into sauce brings the individual variety’s aroma as well as heat. Dried chillies are convenient to keep and use in everyday cooking.

Fresh chillies have a juicy, complex aroma. Drying removes moisture and changes how their flavour comes across. Each has its own appeal.

Handling and storage

Wear gloves when cutting large amounts of hot chillies, and avoid touching your eyes or face. Wash hands, knives and boards well afterwards. Keep dried chillies sealed in a cool, dry, dark place. Discard any that become damp or mouldy.

Natural crossing and growing trials

Chillies mainly self-pollinate, but insects and other agents can cause natural crossing. We grow the main varieties separately and observe plants with differing characteristics, valuing consistency in the varieties we sell.

Unexpected plants are also part of the pleasure of growing. We taste their fruit and sometimes include it in mixed selections. If something particularly appealing appears, we may save seed and grow it in later years to see whether the traits persist. A naturally crossed plant does not necessarily reproduce the same traits in its offspring.

Products and sales

What we currently offer

Fresh chillies: Usually July–October. Green chillies mainly early in the season, with coloured ripe fruits following later.

Whole dried chillies: Available year-round while stocks last.

Mixed chilli selections: May include small trial varieties alongside the main three. Contents depend on harvest.

We welcome enquiries for small household packs and larger quantities for restaurants and shops, according to use and stock. Mercari items are sold in the quantities and under the terms stated in their listings.

What we hope to develop

We are trialling chilli powder, yuzu kosho, chilli sauces and blends with herbs or salt. As of 2026, these are not offered as products for sale. We will explore them gradually while arranging the necessary processing, packaging and hygiene provisions.

We care about quality, but also want carefully grown food to be something people can comfortably use every day. We aim for both good quality and accessible prices.

Purchase and business enquiries

We accept interest in the next harvest throughout the year. Tell us the variety, whether you want green, ripe or dried chillies, the approximate quantity and timing. Registration is free, with no obligation to buy. It does not guarantee stock or a fixed supply.

After checking harvest prospects and stock, we explain quantities, prices, the total including delivery charges and delivery arrangements. Orders are confirmed only once you agree.

We welcome restaurants, yuzu kosho makers, retailers and businesses considering repacking or resale. Seasonal local deliveries are planned mainly around Tamba, Tamba-Sasayama, Inagawa, Kawanishi, Itami, Takarazuka, Nishinomiya and Amagasaki. Availability and dates depend on harvest volumes, order quantities and routes. Please also ask about shipping elsewhere within Japan.

Current products can also be found in our Mercari listings. Please complete Mercari purchases within Mercari.

Frequently asked questions

Useful information about varieties and buying our chillies.