As modified versions of the very hot togarashi, and in the same manner as bell peppers, almost all green peppers are not very hot. Japanese green peppers are a great source of vitamins, and are especially abundant in vitamin C.

Preferred peppers will be succulent, bright in color and have firm stems. Avoid peppers with tough flesh. Refrigerator store in a vegetable storage container.

Recommended for grilling, deep-frying or sauteing whole. In order to make the most of their color and flavor, keep cooking time to a minimum.