The Japanese collection contains four of the most popular chilies in Japan. This collection is vital to authentic Japanese cooking. Heat levels range from sweet to very hot.

• Fushimi – Is a sweet pepper with pendant Fruits that matures from green to red and has medium thin flesh and matures in 70 days.
• Takanotsume – Is a very hot chile that grow upright in a tight cluster. The Fruits have thin flesh and mature from green to red. Most often are dried and use as a spice. This is one of the most popular chiles eaten in Japan.
• Yatsufusa – Is a hot chile that grow upright in a cluster. The Fruits have thin flesh and mature from green to red. The Fruits are are dried and use as a spice.
• Shishito – Is sweet peppers are generally eaten green, although they can be eaten when red and are closely related to Spain’s Padron peppers.