Shishito Peppers

Shishitos are rich in dietary fiber, potassium, beta-carotene, vitamin K, vitamin B6 and folic acid. These peppers are especially rich in vitamin C. As they are rich in antioxidants, shishito peppers help prevent cell aging and maintain the health of the skin, blood vessels, and eyes. Some shishitos contain capsaicin, the spicy component of chili peppers. Capsaicin promotes the excretion of waste products and aids in recovery from fatigue.
Shishito peppers are sensitive to heat and rich in water-soluble vitamin C, so it is best to cook them only for a short time. Shishitos can also be eaten raw. Eating these peppers with foods that contain lipids can increase the absorption of beta-carotene. Most shishito peppers are not spicy, however those that have endured stress during the growth phase have a tendency to be. It is said that shishito peppers with an uneven shape or fewer seeds tend to be spicier.

Shishito peppers can be wrapped in kitchen paper, placed in a storage-use plastic bag and kept in a refrigerator for 3 to 4 days. After removing the stems, these peppers can be placed in a storage-use plastic bag and kept in a freezer for up to one month.

When grilling or deep-frying, the air inside shishito peppers may expand and burst. To prevent bursting, we recommend using a toothpick to open a few holes in the skin before cooking.