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.
All transplants are not available for shipping, only for local pick up. Call or text 408-981-6181 to make an appointment first, then pick up at the parking lot of 1150 South De Anza Blvd, San Jose, CA 95129.
