Sweet and typically mild (although one in every 10 is lava hot), this Japanese pepper resembles okra when fresh. Try flash frying them in olive oil, turning them until the peppers blister on all sides, and, when done, sprinkling them liberally with salt and a dash of ground cayenne.
Credit: Photograph by Michael Pirrocco
The 2014 Adventure Issue
From Iceland's Highway 1 to Utah's Canyonlands, an epic itinerary for modern explorers.
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The Interpreters We Left Behind
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