Produce Briefs...
Fingerling Russian Banana Potatoes
Although very petit in size, fingerlings are fully mature when harvested, thus they should not to be confused with new potatoes, potatoes that are harvested when immature.
Rainbow Swiss Chard
Rainbow chard, also known a 5-color silverbeet, is a tender chard variety with multi-colored stalks of yellow, white, orange pink and red.
Seasons/Availability
Japanese chile peppers are available year round. Peak season is from May to September.
Description/Taste
A bright, glossy green, Japanese chile peppers vary in size and shape. Slightly curvy and wrinkly, they offer a moderate but distinctive heat. Scoville units: 1-2 (100-1000)
Nutritional Value
Capsicums contain more vitamin A than any other food plant. Chiles also provide an excellent source of vitamin C and the B vitamins, and substantial amounts of iron, thiamine, niacin, magnesium and riboflavin. Cholesterol-free, saturated fat-free, low in calories, low in sodium, hot peppers are high in fiber.
Applications
Japanese peppers are mildly spicy and most often prepared cooked. Saute peppers in olive oil, over high heat, until they just begin to blister- serve hot, sprinkled with sea salt. Deep fry peppers, cook, diced and mix with slivered seaweed for an appetizer. Pan-fry bacon, toss in whole peppers and finish with chopped, fresh Thai basil- serve as an appetizer or side. Japanese Shishito peppers will keep, refrigerated, for up to two weeks.
Geography/History
Although it is believed Iberian missionaries are credited with the chile's first arrival in Japan, it is thought that possibly the Japanese had experienced chiles in the 17th century during their trade route journeys in Southeast Asia. Japan grows hot chilies mainly for export as Japanese cuisine doesn't usually use chiles as a frequent ingredient in their classic dishes.
Featured Restaurants
Restaurants currently purchasing this product as an ingredient for their menu.
Recipe Ideas
Recipes that include Japanese (Shishito) Chile Peppers. One
is easiest, three is harder.
Japanese chile peppers are available year round. Peak season is from May to September.
Description/Taste
A bright, glossy green, Japanese chile peppers vary in size and shape. Slightly curvy and wrinkly, they offer a moderate but distinctive heat. Scoville units: 1-2 (100-1000)
Nutritional Value
Capsicums contain more vitamin A than any other food plant. Chiles also provide an excellent source of vitamin C and the B vitamins, and substantial amounts of iron, thiamine, niacin, magnesium and riboflavin. Cholesterol-free, saturated fat-free, low in calories, low in sodium, hot peppers are high in fiber.
Applications
Japanese peppers are mildly spicy and most often prepared cooked. Saute peppers in olive oil, over high heat, until they just begin to blister- serve hot, sprinkled with sea salt. Deep fry peppers, cook, diced and mix with slivered seaweed for an appetizer. Pan-fry bacon, toss in whole peppers and finish with chopped, fresh Thai basil- serve as an appetizer or side. Japanese Shishito peppers will keep, refrigerated, for up to two weeks.
Geography/History
Although it is believed Iberian missionaries are credited with the chile's first arrival in Japan, it is thought that possibly the Japanese had experienced chiles in the 17th century during their trade route journeys in Southeast Asia. Japan grows hot chilies mainly for export as Japanese cuisine doesn't usually use chiles as a frequent ingredient in their classic dishes.
Featured Restaurants
Restaurants currently purchasing this product as an ingredient for their menu.
| Burlap | San Diego CA | 858 369 5700 |
| Roy's San Diego | San Diego CA | 619-239-7697 |
| Bali Hai Restaurant | San Diego CA | 619-222-1181 |
| JRDN Restaurant | San Diego CA | 858-270-5736 |
| Harney Sushi Oceanside | Oceanside CA | 760-967-1820 |
| Kappa Sushi | San Diego CA | 858-566-3388 |
| Harney Sushi Old Town | San Diego CA | 619-295-3272 |
| Bertrand at Mr A's | San Diego CA | 619-239-1377 |
| Costa Brava | San Diego CA | 858-273-1218 |
| Anthology | San Diego CA | 619-595-0300 |
| Gabardine | San Diego CA | 619-398-9810 |
| Tom Hams Light House | San Diego CA | 619-291-9110 |
| Nobu | San Diego CA | 619-814-4124 |
| Red Light District | San Diego CA | 619-255-2800 |
| Sessions Public | San Diego CA | 619-756-7715 |
| Under Belly | San Diego CA | 619-269-4626 |
| Leroy's Kitchen & Lounge | Coronado CA | 619-522-6890 |
Recipe Ideas
Recipes that include Japanese (Shishito) Chile Peppers. One
is easiest, three is harder.| The Japanese Food Report |
|
Mild Japanese Peppers with Kombu Seaweed |
| Food Mayhem |
|
Bacon Basil Shishito Peppers |
| The Food Librarian |
|
Pan Fried Shishito Peppers |
