Shishimai is a small, thin-walled sweet pepper bred for grilling whole. Its thin skin blisters quickly over an open flame, and the flesh stays tender and juicy rather than turning soft and watery, which makes it a natural fit for yakitori-style skewers.

Most fruits are mild, though a small share can carry a gentle heat, adding a bit of surprise to a plate of skewers. This variability is part of the appeal at the table.

Cooking with Shishimai

Char the whole peppers over charcoal or a hot pan until the skin blisters, then finish with flaked salt, a squeeze of citrus, or a light dusting of bonito flakes. They also work well tempura-fried or tossed into a quick saute.