Grilled Soy shishito

Shishito pepper is a small relatively mild green pepper.  Although the spiciness changes depending on the weather conditions, it is relatively mild and can be eaten whole including the seeds.  I just love the combination of its slight spiciness and its bitterness, and for me it is one of the best summer vegetables. You don’t need to do much with it, just simply grill and eat with soy sauce or sweet miso sauce.

Shishito is one of the vegetable that is still hard to get in the US, or at least I thought it was.  But then a few weeks ago, I saw it at my local vegetable market right next to jalapeno pepper. I did  not recognize it right away because it was a little larger than the ones in Japan. But my eyes caught the sign.  It was a little bit hard to believe right at the moment after missing it for many years, but then I grabbed it and rushed home.

At home I heated my cast iron pan over medium high heat until it got hot without oil, and grilled the shishitos until the skins started to get browned.  Then I dropped a small amount of soy sauce over it. Today it was all gone before dinner time, but hopefully next time it will be on my dinner table to share.


I am originally from Japan and have been living in the US for about 20 years. Over the past 20 years I have traveled to many different parts of the world, seen different cultures, and tasted all kinds of interesting food. In between I studied anthropology, art and interior design. I currently live outside Boston and I teach cooking in continuing education programs and at home. I also take on freelance interior design projects. I hope you enjoy the blog! Yoko

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