Green Shishito Chile Peppers
Estimated Inventory, 20 lbs : 28.25
This item was last sold on : 11/16/24
Description/Taste
Green Shishito chile peppers are slender, slightly curved pods, averaging 5 to 7 centimeters in length, and have a cylindrical shape with an inward folded tip on the non-stem end. The skin is glossy, smooth, and green, covered in deep folds, wrinkles, and creases. Underneath the delicate skin, the flesh is thin, crisp, aqueous, and pale green, encasing a central cavity filled with membranes and small, round, and flat, cream-colored seeds. Green Shishito chile peppers have a vegetal and grassy flavor with subtle notes of citrus and pepper. The peppers contain a mild heat with the occasional pod containing hotter attributes, and when cooked, they develop savory, smoky nuances.
Seasons/Availability
Green Shishito chile peppers are available year-round with a peak season in summer through early fall.
Current Facts
Green Shishito chile peppers, botanically classified as Capsicum annuum, are a relatively mild, Japanese variety that belongs to the Solanaceae or nightshade family. Earning their name from shishi, the Japanese word for lion, Green Shishito peppers have a creased tip that some believe resembles the head of a lion. The peppers are also known as Kkwarigochu in Korea and have a mild to moderate level of spice, averaging 100-1,000 SHU on the Scoville scale. Though many Shishito peppers may be mild, approximately one in ten peppers will contain a spicy kick creating an enticing game of chance when consuming multiple peppers. Green Shishito chile peppers are young pods that are harvested early, and if left to fully mature on the plant, they would turn bright red. The green peppers are the most common form of the pepper found in commercial markets and are a popular snack food item in Japan. In recent years, the peppers have also become a widespread variety in the United States, favored for their thin skins and bright flavors, and are appearing on menus at restaurants in a wide variety of applications.
Nutritional Value
Green Shishito chile peppers are an excellent source of fiber, which can help stimulate digestion and vitamins B6, C, and K, which can help protect and boost the immune system. The peppers are also a good source of potassium, vitamin A, and folate.
Applications
Green Shishito chile peppers are best suited for lightly cooked applications such as blistering, grilling, sautéing, and roasting. When cooked, the pod’s peppery taste develops a richer flavor and becomes slightly smoky, which complements salty and savory sauces. Green Shishito chile peppers are most popularly blistered in oil, finished with sea salt, and served with the stem on as finger food. It is important to note that before preparing, a small hole should be poked in the peppers to prevent them from bursting when cooking. Green Shishito chile peppers are also known for their thin skin, which blisters and chars much more quickly than many pepper varieties. Once blistered, they can be chopped and utilized on pizzas and pasta, mixed into paella, stirred into curries, cooked into omelets, tossed into salads, or served alongside sauces and spices for dipping. The peppers can also be prepared tempura style or as a quick pickle. Green Shishito chile peppers pair well with herbs such as Thai basil and cilantro, citrus such as lemon and yuzu, tomatoes, garlic, olive oil, browned butter, sea salt, soy sauce, shellfish, chorizo, anchovies, bonito flakes, goat cheese, and cream-based sauces. The fresh peppers will keep 1-2 weeks when stored whole and unwashed in a paper or plastic bag in the refrigerator.
Ethnic/Cultural Info
In the last decade, izakayas have become one of the most popular small plate dining venues in the United States. Originally from Japan, izakayas are the Japanese’s take on a tapas bar and were partially designed to help increase sake consumption among the younger population. The local bars offer a wide variety of food items to share with family and friends, and the ambiance is meant to be loud, relaxing, and a place to spend an extended period of time while continually ordering food and drinks. At izakayas, the plates are traditionally small and are brought to the table as soon as they are ready. Many of the dishes found at izakayas are meant to complement the drink selection, providing salty, savory, crunchy, and spicy flavors. Green Shishito chile peppers are one of the popular and more common items seen at American izakayas, quickly blistered over an open fire and sprinkled in sea salt, and are viewed as a trendy, modern, and comfortable finger food.
Geography/History
Green Shishito chile peppers are native to Japan and are believed to have been developed from padron chile peppers, which were a highly sought-after variety in Spain. First introduced to Japan through Portuguese explorers in the 16th century, peppers became highly cultivated across Japan and were selectively bred for specific flavor characteristics. Today Green Shishito chile peppers are still widely grown in Japan and are also grown in Europe and the United States. The peppers can be found through local farmer’s markets, at specialty grocers, and are also sold through online seed catalogs for home garden use.
Featured Restaurants
Restaurants currently purchasing this product as an ingredient for their menu.
| Harmony Cuisine 2B1 | San Diego CA | 858-737-4777 |
| Junkyard Sports Bar and Grill | Oceanside CA | 760-407-8500 |
| Rancho Santa Fe Golf Club | Rancho Santa Fe CA | 858-756-1582 |
| Sushi Ota 2021 | San Diego CA | 858-270-5047 |
| Jake's Del Mar | Del Mar CA | 858-755-2002 |
| The Plot | Oceanside CA | 422-266-8200 |
| The Joint | San Diego CA | 619-222-8272 |
| Blue Ocean Sushi & Grill (UTC) | San Diego CA | 858-886-9909 |
| Artifact at Mingei | San Diego CA | 619-846-2164 |
| Harney Sushi | San Diego CA | 619-295-3272 |
| Harney Sushi Oceanside | Oceanside CA | 760-967-1820 |
| Bistro du Marche by Tapenade | La Jolla CA | 858-551-7500 |
| Valentina | Encinitas CA | 207-522-1937 |
| Fishery | San Diego CA | 858-272-9985 |
| Portside Pier (Brigantine) | San Diego CA | 858-268-1030 |
| Azuki Sushi Lounge | San Diego CA | 619-238-4760 |
| Brigantine Poway | Poway CA | 858-486-3066 |
| Fresh Sushi Catering | Carlsbad CA | 858-344-7098 |
| Mothership | San Diego CA | 858-342-3609 |
| Sushi Nekosan | La Jolla CA | 858-999-0999 |
| The Sushi Stand | San Diego CA | 619-394-2395 |
| Sepulveda Meats & Provisions | San Diego CA | 619-501-1878 |
| Rancho Valencia | Del Mar CA | 858-756-1123 |
| The Lion Share | San Diego CA | 619-564-6924 |
| Urban Kitchen Catering | San Diego CA | 619-276-8803 |
| Bernini's Bistro | La Jolla CA | 858-454-5013 |
| Palmys | San Diego CA | 858-886-7111 |
| The Tavern | Coronado CA | 602-628-5890 |
| El Sueno (TAKO) | San Diego CA | 619-972-6286 |
| Blue Ocean | Carlsbad CA | 760-434-4959 |
| Cucina Enoteca | Del Mar CA | 619-239-2222 |
| Counterpoint | San Diego CA | 619-564-6722 |
| Costa Brava | San Diego CA | 858-273-1218 |
| University Club | San Diego CA | 619-234-5200 |
| Bully's East | San Diego CA | 619-291-2665 |
| Lumi | San Diego CA | 619-955-5750 |
| Sovereign Thai Cuisine | San Diego CA | 619-887-2000 |
| US Grant Hotel Grill | San Diego CA | 619-232-3121 |
| Farmer and The Seahorse | San Diego CA | 619-302-3682 |
| insideOUT | San Diego CA | 619-888-8623 |
| Sbicca Del Mar | Del Mar CA | 619-417-2587 |
| The Bowl | San Diego CA | 619-813-5865 |
| Cutwater Spirits | San Diego CA | 619-672-3848 |
| Mister A's | San Diego CA | 619-239-1377 |
| San Diego Yacht Club | San Diego CA | 619-758-6334 |
| Isola Pizza Bar | San Diego CA | 619-564-2938 |
| American Pizza Manufacturing | La Jolla CA | 858-246-6756 |
| Mikami | San Diego CA | 619-780-0974 |
| Barra Oliba | San Diego CA | 610-310-5110 |
| El Agave Restaurant & Tequileria | San Diego CA | 619-220-0692 |
| El Sueno | San Diego CA | 619-972-6286 |
| Harney Poway Sushi | Poway CA | 760-533-0051 |
| Inn at Rancho Santa Fe (Banquet) | Rancho Santa Fe CA | 858-381-8289 |
| Pacific Yacht Agents | Los Angeles CA | 808-214-0970 |
| Solana Beach Kitchen | Solana Beach CA | 610-717-7217 |
| Saiko Sushi-Coronado | Coronado CA | 619-435-0868 |
| Swan Bar | San Diego CA | 619-363-2337 |
| Bar Same Same (Bar) | Carlsbad CA | 760-470-9143 |
| La Jolla Country Club | San Diego CA | 858-454-9601 |
| Temaki | Encinitas CA | 702-489-2129 |
| Kairoa Brewing Company | San Diego CA | 858-735-0051 |
| Kona Kai Resort and Marina | San Diego CA | 619-221-8000 |
| Lauberge Del Mar | Del Mar CA | 858-259-1515 |
| Moment Sushi | San Diego CA | 858-230-6268 |
| Le Papagayo (Carlsbad) | Carlsbad CA | 949-235-5862 |
| Kappa Sushi | San Diego CA | 858-566-3388 |
| Brigantine Coronado | Coronado CA | 619-435-4166 |
| Wet Stone Winebar and Cafe | San Diego CA | 619-255-2856 |
| Solterra Winery + Kitchen | Encinitas CA | 858-245-6146 |
| JRDN Restaurant | San Diego CA | 858-270-5736 |
| Bali Hai Restaurant | San Diego CA | 619-222-1181 |
| Little Lion | San Diego CA | 619-519-4079 |
| Cloak and Petal | San Diego CA | 626-319-6878 |
| Marriott Gaslamp | San Diego CA | 619-696-0234 x6051 |
| Sheraton Carlsbad (7 Mile) | Carlsbad CA | 760-827-2400 |
| Nobu | San Diego CA | 619-814-4124 |
| Animae | San Diego CA | 619-925-7908 |
| Oyster and Pearl Bar Restaurant | La Mesa CA | 619-303-8118 |
| The Flavor Chef (Catering) | Vista CA | 619-295-3172 |
| Juniper & Ivy | San Diego CA | 858-481-3666 |
| Viejas Casino Grove Steakhouse | Alpine CA | 800-295-3172 |
| Pacific Coast Grill | Solana Beach CA | 858-794-4632 |
| Rancho Bernardo Inn (Avant) | San Diego CA | 858-675-8505 |
| Omni Hotels | San Diego CA | 619-231-6664 |
| Georges at the Cove | San Diego CA | 858-454-4244 |
| The Kitchen at MCASD | La Jolla CA | 619-894-2051 |
| Prey Brewing Company | Vista CA | 760-822-4226 |
| Le Papagayo (Encinitas) | Encinitas CA | 760-944-8252 |
| Adobo House | San Diego CA | 619-990-8340 |
| Himitsu | La Jolla CA | 858-345-0220 |
| Oliver & Rose | San Diego CA | 619-300-3395 |
| Tom Hams Light House | San Diego CA | 619-291-9110 |
| Ju-Ichi | San Diego CA | 619-800-2203 |
Recipe Ideas
Recipes that include Green Shishito Chile Peppers. One
is easiest, three is harder.
