Crisp, wrinkled, thin-walled 3-4 inch peppers are a favorite in Japan for tempura. Their sweet, mild flavor has just a touch of spice that makes them tasty for salsas and pickling, too. Glossy green ripens to red. 70-80 days from transplant. OP
Care: Plant 18-24″ apart in rows 24-30″ apart in full sun. Keep soil uniformly moist (but not waterlogged) for best production.