A Large Chili Pepper Rich in Vitamins
Shimizumori Namba is also notable for its nutritional profile. It contains relatively high levels of vitamins A, C, and E, and is regarded as one of the sweetest chili pepper varieties grown in Japan.
The fruits have a distinctive long, large shape. They are harvested as green chili peppers when immature and gradually turn a deep red as they ripen. The plants themselves can become quite large, with some reaching approximately 1.5 meters in height during the growing season.
The Meaning and History of the Name
The word “Namba” comes from “nanban,” a historical Japanese term associated with chili peppers. In the Tsugaru region of Aomori, “namba” is traditionally used to refer to chili peppers in general.
According to local tradition, the chili pepper was brought to the Tsugaru region during the Edo period (1603–1868) by Tsugaru Tamenobu, the first lord of the Tsugaru domain. He is said to have brought the plant back from Fushimi Inari in Kyoto, after which it gradually spread throughout the region.
From the Shimizumori District to a Revived Local Brand
Shimizumori Namba has traditionally been cultivated mainly around the Shimizumori district of Hirosaki City. At one time, it was produced in large quantities and was regarded as one of Japan’s leading domestic chili pepper varieties.
However, from the 1960s and 1970s, inexpensive imported chili peppers became increasingly common in Japan. This caused production of Shimizumori Namba to decline dramatically, bringing the traditional variety close to disappearing altogether.
Thanks to efforts to preserve and revive the local variety, Shimizumori Namba made a remarkable comeback. Today, it is being developed as a regional specialty brand, and production is increasing as more attention is drawn to its unique history, appearance, flavor, and connection to the Tsugaru region.
How to Enjoy Shimizumori Namba
Its mild heat and subtle sweetness make Shimizumori Namba versatile in the kitchen. It can be enjoyed fresh while green or allowed to fully ripen into a deep red chili pepper. Its distinctive flavor makes it an interesting ingredient for visitors who want to explore the traditional foods and agricultural heritage of Aomori.
Shimizumori Namba Season
Peak season: July through October