Vegetables

Shishito pepper

ししとう　ししとう　shishito

Also known asshishito, shishitou, shishitogarashi, shishitougarashi

At its best in Jun, Jul, Aug

Shishito pepper (shishito), Japanese vegetable — Shishito pepper (shishito) is at its best in Jun, Jul, Aug. It is in the market from May to Sep.

When it is at its best

Jan

Feb

Mar

Apr

May

Jun

Jul

Aug

Sep

Oct

Nov

Dec

In seasonAvailable

How to cook

Shishito pepper: Deep-fried plain — Deep-fried plain

Scored and fried without batter; salt alone is enough.

Shishito pepper: Yaki-bitashi — Yaki-bitashi

Grilled then steeped in dashi, which carries the char through.

Shishito pepper: Tempura — Tempura

Fried in batter, pierced first so they do not burst.

Shishito pepper: Kinpira — Kinpira

Stir-fried sweet and savoury, good with dried sardines.

How to choose

Deep green and glossy, with a fresh cut at the stem and no wrinkles.

Storage

Bag and refrigerate. Use within two or three days.

Main areas

Kochi
Wakayama
Miyazaki
Tokushima

Good to know

The tip resembles a lion's head, which is where the name comes from. Roughly one in ten is fiercely hot. Short water or sunlight stresses the plant and raises the pungent compounds, and those with few seeds, light in the hand, tend to be the hot ones.

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