Shishito peppers

What are Shishito peppers?


Shishito peppers are a Japanese small light pepper of the Capsicum annuum family. In Japanese, it is often called Shishi. The Shishito pepper is very popular in Japan. Now, Shishito peppers are also grown in the United States. Shisito peppers in America are often confused with the popular Pimento de Padron peppers, because the peppers look very similar.

These peppers can be kept refrigerated in a paper bag for up to two weeks.


What do they look like and taste like?

Shishito peppers are about 3 inches long and turn from green to red when ripe, but it is usually cut in the green state. This pepper is bright green in appearance and slightly wrinkled. The taste is sweet and slightly smoky but not spicy. Be careful that One out of ten peppers can be hot.

Shishito peppers are very fun as an extra spice, though, don’t expect big heat. There is even a fresh pepper flavor, but slightly sweeter with the brilliance of the bell pepper.

For cooking, it can be eaten raw, Fries in the oven, soy sauce, salad and seasoning. Overcooking because Shisitos quickly becomes bitter.


Shishito peppers (100g) nutrition

Calories: 20

Sodium: 3 mg

Carbohydrate: 5 gm

Dietary fiber: 2 gm

Sugars: 2 gm

Protein: 1 gm

Total fat: 0 gm

Vitamin A : 105 μg

Vitamin C : 80.4mg

Calcium : 10mg

Iron :  0.4mg


Shishito peppers is good for you


They are low in calories and high in dietary fiber. A good source of vitamins A, C and E which boost your skin, immunity and eyesight. Also rich in antioxidants that help fight against free radicals that damage your cells. Its compounds are full of anti-inflammatory activity.


Cancer prevention

Shishito pepper is full of antioxidants that fight against toxins accumulated in the body. The build up of these toxins can cause a variety of harmful diseases and in some cases even different types of cancer. Try it in your meal recipe so that you can easily include Shishito peppers. You can increase the amount of antioxidants in your body and build your immune system.


Weight control

  Daily intake of dietary fiber is one of the best ways to control weight. Shishito pepper contains a lot of dietary fiber that our body needs to stay fit.


Promoting digestion

Shishito pepper is also excellent for good digestion. Since pepper contains a lot of fiber, your digestive system works well and is able to easily remove unwanted toxins from the body. Toxins can cause inflammation and general discomfort in the body.


Reduces the risk of heart disease

Shishito pepper contains a lot of vitamin C, which is an important vitamin that people need for a healthy life. Vitamin C provides plenty of antioxidants that help reduce the risk of heart disease. This antioxidant is effective in preventing blood clots, heart attacks and strokes in the heart.


Shishito is a popular method of cooking


Shishito peppers make delicious food a tempting product that arouses curiosity.

Although chili peppers can be eaten raw, there are many ways to prepare them that enhance the taste of the food.


Blistered shishito is easy to make and requires only shishito peppers, olive oil, skillet.



8 ounces  shishito peppers

2 teaspoons olive oil

Lemon wedge (If you want)

Salt  (to taste)



Wash the dried peppers well in a medium bowl. Add a few drops of oil to the peppers and cook until the peppers are evenly coated.

Preheat a medium skillet until it is hot enough. Heat thoroughly so that one drop of water falls off and evaporates quickly. Add the peppers to the skillet and let them cook. Stir every minute, wait about 8 – 12 minutes until the pepper spots appear.

 Transfer the peppers to a serving plate. You can give some lemon juice if desired. Sprinkle with salt to taste.


Different ways to serve Shishito peppers

  • As fried: In Japan, vials are usually lightly burned or softened in a pan, until blisters form. However, the peppers can be fried in a tempura batter until golden brown, then served with the sauce. Serve with a pinch of sea salt, lemon juice, pepper paste, garnished with a little sesame oil.


  • As salads: Cut the vials horizontally thinly for salads, lightly fried, then tossed with raw corn and lime vinegar which can be a great way to add crispy, smoky and a little spicy subtle heat. Traditionally used in Japanese and Korean cuisine, the salad has become increasingly popular in the United States. These are usually mild in taste. Finally, you can replace coriander leaves or fresh mint.


  • As pickle: Shishitos pickle is made in Korea, which is known as a kind of gochu-jangajji. These are added to soy sauce, white vinegar and raw sugar salt mixing with extra spices and eaten with rice.

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