Shishito

About this variety

A beloved Japanese pepper typically harvested green and enjoyed for its mild, sweet flavor with just a hint of heat. Famous for its culinary roulette—roughly one in ten peppers develops surprising spiciness due to environmental stress factors. The thin-walled, finger-length pods blister beautifully when pan-fried, making them a staple of izakaya menus and home cooking throughout East Asia.

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Culinary uses

Traditionally blistered in hot oil with a sprinkle of sea salt, served as a popular appetizer or side dish. Also excellent skewered and grilled, tempura-battered, stir-fried, or eaten raw. The thin skin chars quickly, creating a sweet, smoky flavor that pairs well with soy-based sauces, citrus, and bonito flakes.