Go to many Japanese restaurants, and shishito peppers are as much a staple on the menu as bowls of edamame. Quickly sauteed until the vibrant green peppers soften and begin to blister, they’re often served in a small bowl, seasoned with soy sauce and a maybe a touch of vinegar, and garnished with a sprinkling of bonito flakes.
The Japanese peppers can be found year-round, though the growing season typically extends from summer to early fall. Thin-skinned, the delicate finger-length peppers are known for a mild sweetness offset with a gentle heat. Tame as they often are, every once in a while a pepper packs a jolt of heat, and tackling a plate can be quite an adventure.
Readily available in Japanese grocery stores, the peppers can also be found at farmers markets and are increasingly turning up in large supermarkets as they gain popularity. At the same time, chefs and home cooks are beginning to appreciate the pepper’s versatility.
“We all love shishitos in Japanese restaurants, but it’s fun to try something different,” says chef Neal Fraser. His menu at Redbird in downtown Los Angeles includes a spicy shishito dish tossed with bright fresh citrus juice and fish sauce, a creation of Redbird’s chef de cuisine, Jason Bowlin. The dish is served with crispy red quinoa and shaved orange bottarga, a colorful play on flavors and textures. “It’s at once salty and crunchy,” says Fraser, “with just the right amount of acid.”