This Kyoto vegetable is in season. Deep purple in color and round in shape, the flesh is very dense and usually sliced and grilled with miso (dengaku style 田樂), or can make to an eggplant 'steak'. The izakaya take on this lovely vegetable is to grill with cheese
Kyoto vegatable - 万願寺唐辛子（Manganji togarashi） This curly green pepper was produced as a crossbreed of Fushimi Togarashi pepper and a large introduced specie of California Wonder pepper at Maizuru City at the end of the Taisho era, and it was named after the Manganji district where it was produced
Simply grill on a fry pan with a splash of soy sauce and goes well with beer!