Seed Keepers

["Lawrence F. London, Jr." <lflj@intrex.net>]

Lawrence F. London, Jr. wrote:

> > typically 6-9" long; up to 1 1/8 thick at the large end at the stem
>
>
> This pepper is long tapered with a wide shoulder at the top where it joins 
> the stem;
> as opposed to most long hot peppers, green or red, which are somewhat oblong; pointed at one end with its widest point 
> near but not at the top.

Looks somewhat like this one:

http://www.evergreenseeds.com/hotpephybkor.html
Hot Pepper, Hybrid Korea Winner

This hybrid variety developed in Korea is very prolific, producing lots of fruits for a long season. Plants, in upright 
and tall, grow vigorously in warm climates. Long and tapered fruits, 6" in length and 0.5" in diameter, are dark green 
in early stage and turn into bright red when fully matured. Medium hot peppers, in fresh or dried, are used in various 
Korean foods and kim-chee. Easy to grow.

Or maybe more like this one:

http://www.evergreenseeds.com/hotpehyki.html
Hot Pepper, Hybrid Kim-Chi

Kim-Chi is an early maturing hybrid hot pepper, developed by a leading seed breeder in Korea. This variety produces 
fruits with 14-15 cm long and 1.7-1.9 cm in diameter, 14-15 cm in length and 14-15 grams in weight. Fruits in pendent 
habit are dark green in skin color when immature and turn into red when matured. Dark green peppers in nearly maturing 
stage are very pungent and can be picked for fresh cooking and pickling uses. Matured red fruits are excellent for 
making dry peppers. The plant grows vigorously. First fruit picking can be obtained 65 days after transplanting. Easy to 
grow. Excellent variety for fresh market and home gardening.

Anyone know of good mail order sources for traditional Japanese macrobiotic 
foods such as:
__________________________________________________________________________________________
misos, red/white/yellow/barley/soy/rice, aged 2-3 years
natto
wheat free tamari
seaweeds, dried
beefsteak leaves (pickled), i.e. shiso leaves
natto miso chutney with shiso & ginger
pickled ginger with shiso
umeboshi plums with shiso
umeboshi vinegar
mirin (rice wine vinegar)
brown rice vinegar
sesame seeds (for gomasio)