Pepper Seeds - Hot - Japanese Yatsufusa
70-80 Days to maturity (from transplant). Capsicum annuum. Yatsufusa Japanese Hot Pepper Seeds. Non-GMO, annual, open-pollinated, heirloom, deer resistant, hot pepper with hot heat levels. 40,000 to 75,000 Scoville Heat Units. Suitable for growing in containers, garden plots, raised beds, and greenhouses. This specialty Japanese pepper is also known as Chiles Japones. The two-to-three-inch-long peppers grow in clusters of five or six on multi branching plants, creating a beautiful, ornamental effect. The fruits have a flavor similar to Thai or cayenne peppers. They can be eaten green or red, depending on your spice preference. The mature, dried fruits are ground and used in shichimi togarashi, a popular condiment. ~6,375 seeds/oz.
Download Free Vegetable Growing Guide PDF
Growing Yatsufusa Japanese Hot Peppers in the Vegetable Garden
Begin by sowing Yatsufusa seeds indoors 6-8 weeks before your region's last expected frost date (or 8-10 weeks before your predicted planting date). Plant the seeds 0.25 inch deep in a fine-textured, well-draining seed-starting mix or vermiculite. Maintain a consistent soil temperature around 80F to promote fast germination.
Once seedlings develop 2–3 sets of true leaves and reach a height of 6-9 inches, they are ready for transplanting. However, before moving them outdoors, it's crucial to harden them off. About 7-10 days prior to transplanting, gradually expose the seedlings to outdoor conditions by placing them in a sheltered area for a few hours each day, increasing their exposure time over several days. Transplant the hardened-off seedlings into the garden or containers when nighttime temperatures consistently stay above 55F. Space the plants 18-24 inches apart in rows at least 24 inches apart to ensure adequate airflow and room for growth.
Yatsufusa peppers thrive in full sun and prefer well-draining, loamy soil with a pH between 6.2 and 6.8. Consistent moisture is essential; water the plants regularly, allowing the topsoil to dry slightly between waterings to prevent overwatering.
Fertilize the plants with a balanced fertilizer, such as a 10-10-10 NPK formula, every 3-4 weeks during the growing season. Avoid excessive nitrogen, which can lead to lush foliage at the expense of fruit production. Prune any yellowing leaves and pinch off early flowers to encourage stronger plant growth and better yields.
Harvesting Yatsufusa Japanese Hot Peppers
Yatsufusa peppers can be harvested at different stages, depending on your culinary needs. Green pods, which offer milder heat, are typically ready 70-80 days after transplanting. For fully mature, red pods with maximum heat, wait until 85 days or more have passed. To harvest, use scissors or pruning shears to cut the peppers from the plant, leaving a small portion of the stem attached. This method minimizes damage to both the fruit and the plant.
About Yatsufusa Japanese Hot Pepper Garden Seeds
This pepper can also be known as Yatzy, chilli api, la chiao, la jiao, lombok kecil, miris, murich, ot, prik chi faa, siling labuyo, togarashi, or Chile Japones.
Originating in Japan, the name "Yatsufusa" translates to "eight clusters," reflecting the pepper's growth pattern.
Try making a simple Yatsufusa stir-fry by sautéing minced garlic, grated ginger, sliced Yatsufusa pepper, and mixed vegetables in sesame oil. Then, pour over a sauce made of soy sauce, rice vinegar, and a bit of sugar. Mix well and serve over hot rice for a delicious meal. Add additional protein if desired!
Tips From Our Gardeners
"The clustered, multibranching habit of the Yatsufusa pepper plant is incredibly unique, even among pepper plants of similar cultivars. It is sure to be a statement piece for anyone who grows it!"
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- Lara Wadsworth, True Leaf Market Writer |
Other Resources
Yatsufusa Japanese Hot Pepper Seeds Per Package:
- 500 mg - Wholesale - Approximately 115 Seeds
- 1 oz - Wholesale - Approximately 6,375 Seeds
- 4 oz - Bulk Seeds - Approximately 25,500 Seeds
- 1 lb - Bulk Seeds - Approximately 102,000 Seeds
Non-GMO Yatsufusa Japanese Hot Pepper seeds are available for Fast Free Shipping on qualifying orders.
=======Basic Info
| Latin Name: | Capsicum annuum |
| Pepper Type: | Hot - These peppers all have some heat and usually rank at least 100, but usually 500 or more on the Scoville scale and have heat ranging from mild to extremely hot. Ornamental - These are usually used as ornamental yard or house plants and are almost all container growable. These peppers are also edible but usually range from 30,000 on the Scoville Scale and up. They are mostly grown as ornamentals. Some sweet and hot peppers are also grown as ornamentals but are grown primarily for culinary use. Example: Numex Twilight is a hot pepper but is sometimes grown as an ornamental. |
| Yatsufusa Japanese Hot Pepper Color: | Red, Green |
| Yatsufusa Japanese Hot Pepper Flavor: | Bright, slightly smoky, and pungent. |
Growing Info
| Hardiness Zone: | 3, 4, 5, 6, 7, 8, 9, 10, 11 Technically a tender perennial, but commonly grown as an annual. Perennial in zones 10 and 11. |
| Days to Maturity: | 70-80 (from transplant) |
| Days to Germination: | 7-10 |
| Seeding Depth: | 0.25 inch |
| Plant Spacing: | 12-24 inches |
| Row Spacing: | 24-36 inches |
| Plant Height: | 36-48 inches |
| Growth Habit: | Upright |
| Soil Preference: | Well-draining, loose (sandy loam), slightly acidic (6.5 pH), and moisture retaining. Too much nitrogen in the soil may lead to more foliage production and less fruiting, similar to tomatoes. Peppers also need sufficient amounts of phosphorus and calcium. We recommend using a balanced fertilizer for the best results. |
| Temperature Preference: | Warmer (70-85 F). During high heat, foliar and flower development slow or pause until temperatures return to the preferred range. |
| Light Preference: | Full Sun |
Other
| Direct Sow: | No |
| Start Indoors: | Yes. Start Indoors 6-8 weeks before your last spring frost date. Harden off and transplant when seedlings are 6-8 inches tall. Bury the stem slightly deeper than the root ball. Avoid planting hot and sweet peppers right next to each other, as they can cross-pollinate, potentially affecting the flavors of your harvested peppers. |
| Pepper Pollination: | Peppers have perfect flowers (male and female parts) and will self-pollinate. However, wind and pollinator activity may increase success rates of fertilization and fruit production. |
| Plant Width: | 12-18 inches |
| Deer Resistant: | Yes |
| Scoville Heat Units: | 40,000 to 75,000 |
| Heat Level: | Hot - 30,000 to 100,000 on the Scoville Scale. Example Cayenne & Tabasco. |
| Growth Speed: | Mid - Ready for harvest around 76 to 90 days from transplant. |
| Germination Temperature: | 80-90 F |
| Pests and Diseases: | Peppers are commonly susceptible to cutworms, aphids, flea beetles, bacterial spot, Phytophthora, sunscald, and blossom end rot. To avoid or reduce problems with pests and diseases, stick to a regular watering schedule (drip irrigation is preferred), plant into well-draining soils, and utilize practices such as crop rotation. When taking pest control measures, consider utilizing integrated pest management principles by using mechanical removal, biological control, and other cultural practices before turning to chemical agents. |
| Garden Size: | Greenhouse, Garden Plot, Raised Bed, Container |
| Pepper Use: | Commonly dried and ground into spice blends like shichimi togarashi; also used fresh in stir-fries, soups, and curries. Green pods offer milder heat; red, fully mature pods provide maximum spiciness. |