Japanese nameたじまピーマン
From Toyooka City's Tanto area out across Tajima, more than 117,000 pepper plants are picked one by one from June into November, and the region's wide day-night temperature gap turns up as sweetness in thick green flesh.
Information last updated 174 days ago
In the Tajima region of northern Hyogo, summer days are bright and the nights cool down sharply. Tajima piman peppers grow inside that rhythm: sun all day, a slow rest after dark, and sweetness that builds in the fruit while the bitterness stays faint. Cultivation is centered on the Tanto area of Toyooka City and spreads across the whole of Tajima, with more than 117,000 plants and a growing area that expands year by year. Harvest runs from mid-to-late June into November, and August is when the peppers taste best.
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It is written as たじまピーマン in Japanese. Search Rakuten and other Japanese sites with that spelling — the English name will not bring up the listings.
Tajima green peppers (Tajima piman) are summer-autumn peppers grown across the Tajima region of Hyogo Prefecture, centered on the Tanto area of Toyooka City. With more than 117,000 plants, the area is one of Kansai's largest for the crop. The wide day-night temperature gap and cool nights are linked to strong sweetness and low bitterness. The peppers are deep green with thick flesh and a firm bite, and they are picked by hand one at a time.
The harvest season is long: late June to early November per JA Tajima, mid-June to late November per Hyogo Prefecture, with August named the best-tasting month. Both JA Tajima and Hyogo Prefecture describe the pepper as having less of the bitterness or acrid taste typical of piman, and JA Tajima recommends it for households with small children. Shipment volumes and the number of producers are rising, and the growing scale expands year by year. Field work includes daily visits for pest and disease control, branch tying, shoot thinning, and improved seedlings that resist withering.
Shred three peppers and heat them with a pinch of salted kombu, then serve with rice or drinks. Alternatively, grill the pepper whole, remove the seeds, and eat it plain or with soy sauce.
Storage varies by product — shelf-stable, refrigerated, or frozen — and is stated on the packaging and the Rakuten listing. Shelf-stable processed foods usually need refrigerating once opened and eating within a few days; chilled and frozen items go straight into storage on arrival. Treat the best-before date on the physical packaging as authoritative.
Many countries restrict bringing in this kind of food, so check your destination's rules before you pack it, or enjoy it in Japan.
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