The pepper is heirloom, small and finger-long, slender, and thin-walled. Although it turns from green to red upon ripening, it is usually harvested while green. The name refers to the fact that the tip of the sweet pepper looks like the head of a lion (shishi), and in Japanese it is often abbreviated as shishitō. For cooking, a hole is poked in the pepper beforehand to keep expanding hot air from bursting the pepper. It may be skewered then broiled (grilled), or pan-fried in oil, stewed in a soy sauce- and dashi-based liquid, or simply eaten raw in a salad or as a condiment. It is thin-skinned and will blister and char easily compared with thicker-skinned varieties.
Learn to Grow Shishito Sweet Pepper
Start Indoors:8 weeks before last frost
Gemination: 14 days
Plant Outdoors: 12-24" Apart
Light: Full Sun
Instructions –Sow seeds indoors ¼” deep. Peppers germinate best in warm soil, so gentle bottom heat may be helpful until seedlings emerge. Wait to transplant outdoors until soil is warm.