Heirloom variety originating from the Nara region, Japan.

Long, thin pod 10 to 15 centimeters long and about 1 centimeter in diameter.

Ripens from green to red.

Fine flesh slightly spicy, a little bitter with a very gentle heat: +/- 500 SHU.

It is most often used at the green stage, it is part of the composition of "Tohitashi", a traditional Japanese dish.

Bushy plant of +/- 70 centimeters.

Abundant harvests.