Shishito Pepper

History

Shishito peppers are a Japanese variety that likely developed from Portuguese peppers introduced to Japan in the 16th century. The name "shishito" translates to "lion head" in Japanese, referring to the wrinkled tip of the pepper that resembles a lion's face. For centuries, shishitos remained a relatively obscure Japanese ingredient, commonly served as an izakaya (Japanese pub) snack blistered in a hot pan with oil and salt. The pepper's crossover to American cuisine began in the early 2000s, when upscale restaurants in cities like New York and San Francisco began featuring them as appetizers. Their appeal was multifold: the simple preparation, the pop of flavor when blistered, and most importantly, the "Russian roulette" element—while most shishitos are mild, roughly one in ten develops significant heat, creating a game of culinary chance that delights diners. By 2015, shishitos had become ubiquitous on American gastropub menus, and Trader Joe's began selling them bagged in their produce section, bringing them to the mainstream. The pepper's thin walls and small size make it perfect for quick high-heat cooking, and unlike most peppers that require peeling after charring, shishitos are eaten whole—blistered skin and all. Today, shishitos represent one of the most successful recent additions to American vegetable consciousness.