• Japanese red pepper varieties come in a wide range of shapes and sizes.Ben Bloom/Photodisc/Getty Images
  
  The country of Japan uses less chili than any other Asian country. Most Asian cuisine is heavily spiced, but the Japanese prefer chilies in condiments to accompany foods. Japan produces some beautiful pepper plants that are like small bonsai. Japanese red peppers range from super hot to very mild and the range of sizes is also very broad. Capsicum annuum is the family that most Japanese peppers stem from.
  
  

Yatsufusa Peppers

• Yatsufusa peppers are a popular Japanese condiment. The plants are medium sized and the fruit can be harvested when green or when a blistering red. The Scoville heat unit for Yatsufusa peppers is 75,000 heat units. For comparison, jalapenos register 5,000 heat units. Yatsufusa pepper plants need organic rich soil, weekly watering and warm sunny conditions.
  
  

Takanotsume Pepper

• The takanotsume pepper is better known as hawk claw because of its curved, pointed shape. The plant is very attractive, growing fruits upright in clusters of up to eight peppers. Both red and green peppers are used from the plant and it is also known as toogarashi. The pepper came to Japan from the Portuguese and makes an excellent dried pepper.
  
  

Red Piman

• Japanese piman are often mistaken for paprika peppers. They have a mild, sweet flavor and can be used green or red. They are eaten raw or deep fried. Raw piman are often found in salads, and deep-fried peppers are used as a garnish or part of a fish dish. Piman are plump, small, roundish peppers. Piman plants are as popular in Japanese cuisine as Santaka green peppers, which appear in recipes of every type.