You’ve probably seen these Japanese peppers on restaurant menus, and now they’re popping up at farmers’ markets and supermarkets. Here’s what to do with them.
Until recently, Japanese shishito peppers were mostly enjoyed in restaurants as a trendy bar snack or appetizer that you pick up by the stems and eat whole. But these days, they are increasingly available at farmers' markets and supermarkets, so you can prepare them at home. Slender, 3- to 4-inch-long shishitos boast thin skins, delicate flesh, and an addictive fruity, grassy flavor reminiscent of jalapeño or serrano chiles, minus the heat. Restaurants often deep-fry whole shishitos until they blister, but we have found that cooking them in a small amount of oil works just as well.