About this variety
What to expect from Yatsufusa (Japanese Togarashi) Pepper Seeds
Japanese hot pepper with upright clusters of 2- to 3-inch fruit that mature from green to red.
Read the complete product descriptionTraits, flavor, garden use, variety notes, and the full catalog record
Yatsufusa is a Japanese hot pepper documented by the New Mexico State University Chile Pepper Institute. NMSU describes 2- to 3-inch fruit borne in upright clusters of five to six on multibranched plants about 18 to 24 inches tall. The fruit can be harvested green or allowed to mature red.
Variety identity
Yatsufusa is a Japanese hot pepper documented by the New Mexico State University Chile Pepper Institute. NMSU describes 2- to 3-inch fruit borne in upright clusters of five to six on multibranched plants about 18 to 24 inches tall. The fruit can be harvested green or allowed to mature red.
Starting and growing
Start seed indoors about 8 weeks before the expected transplant date. Sow 1/4 inch deep in a sterile, well-drained seed-starting mix and keep the seed zone warm, about 80 to 90°F, until emergence. Under favorable conditions, pepper seed commonly emerges in about 7 to 14 days. Move seedlings under strong light as soon as they emerge. Harden plants gradually, then transplant after frost danger has passed and outdoor conditions are reliably warm. Grow in full sun in fertile, well-drained soil, with soil pH near 6.0 to 6.5. Space plants about 18 inches apart with about 24 inches between rows. Water deeply and consistently, but avoid keeping the root zone saturated. NMSU describes multibranched plants about 18 to 24 inches tall with upright fruit clusters. A wide maturity range is not forced into the restricted maturity field because Cornell and NMSU publish different timing references.
Harvest and use
Harvest green fruit for an earlier, milder stage or let pods mature red. NMSU specifically documents Yatsufusa for stir-fries, curries, soups, drying, hot sauces, and shichimi togarashi. Mature dried pods can be ground for spice use.
Saving seed
Choose healthy, true-to-type plants and save seed from several plants rather than a single plant. Capsicum annuum is self-compatible, but insects can move pollen between pepper varieties. When varietal purity matters, use substantial isolation or pollinator-exclusion methods rather than ordinary garden spacing alone. Allow selected fruit to reach full mature color on the plant. Remove mature seed, discard damaged or poorly developed seed, and dry it promptly in a thin layer with good airflow away from direct sunlight and high heat. Label the cultivar, year, and lot, then store fully dry seed in a cool, dark, dry place. Wear gloves when processing hot peppers and avoid touching eyes or other sensitive skin. Select plants that retain clustered upright 2- to 3-inch fruit and the expected green-to-red color progression.
