Yatsufusa

Yatsufusa is a Japanese Capsicum annuum cultivar widely known in its dried form and closely linked to traditional Japanese cuisine. It is often equated in Western seed trade with Chiles Japones, though in Japan the name Yatsufusa refers specifically to the small, hot, upright pods used for seasoning.

Plants typically reach about 45 to 60 centimetres in height. Pods are upright and slender, usually around 5 to 7.5 centimetres long and 6 to 9 millimetres wide, ripening from green to red. Harvest is generally midseason, around 70 to 80 days after transplanting.

Yatsufusa is described as hot, though specific lab tested SHU values are rarely published for this named cultivar. Comparisons with similar Japanese Japones types place it between about 20,000 and 40,000 SHU. A single value of 30000 SHU is used here as a midpoint consistent with most catalogue references.

The mature pods are commonly dried and ground and form an essential component of shichimi togarashi, the traditional Japanese seven spice condiment used on soups, noodles, grilled dishes, and rice. This direct link to a specific traditional spice blend distinguishes Yatsufusa from generic Japanese chilli labels.

Although widely used in Japan for seasoning, the exact historical naming origin is not well documented in English language sources. The cultivar appears in early 20th century Japanese culinary and seed references associated with spice use.