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Hailing from Japan is a mainly mild chile pepper thought to be named after the Japanese word for "lion:" "shishi." This is a reference to the shape of the tip(1,2). They are actually rather productive and fairly easy to grow, given pretty warm and sunny growing conditions(1). Most are harvested while green(2). Only one in ten tend to have a spicy kick to speak of(1). Environmental factors including hotter and drier summer conditions are believed to influence spiciness. In fact, experts may well find it difficult to guess how relatively hot the peppers on the same plant are(2)! Commercial supplies tend to be in their green, unripe form as well(1).
In their native Japan, they have long served as a snacking item - often served stem-on as a finger food. It is common to skewer them for roasting over an open fire. Cooking brings out a smoky flavor. Only since the early 2000s have they become more available in locales throughout the world, including farmer's markets and restaurants(1).
Raw, they can top salads and otherwise serve as condiments. Poking a hole in the pepper prevents expanding hot air from it blowing apart when cooking(2). Pickling is another option. Shishitos blister easier than most chiles. Simple oil and sea salt is a most common preparation. Yet, they complement many flavors as cilantro, citrus, garlic, olive oil, seafood, and creamy sauces among others(1). [Really, in many respects, they can be eaten like many other peppers.]
Sources:
1. "Green Shishito Chile Peppers." Specialty Produce, Web 16 October 2019. https://www.specialtyproduce.com/produce/Green_Shishito_Chile_Peppers_139.php.
2. Wikipedia contributors. "Shishito." Wikipedia, The Free Encyclopedia. Wikipedia, The Free Encyclopedia, Updated 26 Aug. 2019. Web 16 Oct. 2019. https://en.wikipedia.org/wiki/Shishito
In their native Japan, they have long served as a snacking item - often served stem-on as a finger food. It is common to skewer them for roasting over an open fire. Cooking brings out a smoky flavor. Only since the early 2000s have they become more available in locales throughout the world, including farmer's markets and restaurants(1).
Raw, they can top salads and otherwise serve as condiments. Poking a hole in the pepper prevents expanding hot air from it blowing apart when cooking(2). Pickling is another option. Shishitos blister easier than most chiles. Simple oil and sea salt is a most common preparation. Yet, they complement many flavors as cilantro, citrus, garlic, olive oil, seafood, and creamy sauces among others(1). [Really, in many respects, they can be eaten like many other peppers.]
Sources:
1. "Green Shishito Chile Peppers." Specialty Produce, Web 16 October 2019. https://www.specialtyproduce.com/produce/Green_Shishito_Chile_Peppers_139.php.
2. Wikipedia contributors. "Shishito." Wikipedia, The Free Encyclopedia. Wikipedia, The Free Encyclopedia, Updated 26 Aug. 2019. Web 16 Oct. 2019. https://en.wikipedia.org/wiki/Shishito
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