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HungryChris

Shishito peppers

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We have eaten at Ippudo twice and the first time the couple across from us had these before their ramen. They were so beautiful to look at that we couldn't resist trying them the next time we went. Not only are they beautiful, I thought they were hauntingly good, looked to be quick and simple to prepare. They put them on the grill and tossed a few teaspoons of oil on them to produce a quick flame and they were done. They were served with a little bowl of something that was the consistancy of garlic powder and lemon wedges to be sprinkled on them just before consumption, but I could not hear the servers description. The first question I have is what was the powder that they gave us to season them? The second question is are they available in markets anywhere in the city? Thirdly, I looked today on the Ippudo menu and don't see them. Are they seasonal? I'd like to grow these next summer, but don't want to wait that long to try them at home.

HC

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I am not sure of the proper spelling, but My Google produced the same pepper for both shishitso and shishitsou.

HC


Edited by HungryChris (log)

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Unfortunately, I can't find that particular dish on their official website. My guess about your first question is sansho, ichimi togarashi, or shichimi togarashi.

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They were on the bar menu today at Ippudo. We didn't try them, but if anyone wants to try them, they are currently on the menu.

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If you can wait until next summer, Yuno's (USGM on Monday and Friday) grows them. The season runs through early October.

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If you can wait until next summer, Yuno's (USGM on Monday and Friday) grows them.  The season runs through early October.

Thanks for that bloviatrix. I'll be sure and look for them next season. I now realize that the proper spelling is "Shishito" and I hope that a moderator can correct the topic line.

HC

Edited to say Thanks!


Edited by HungryChris (log)

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I've bought them at Katagiri and at Sunrise market. I assume most Japanese markets in the area will carry them. I cook them like Spanish pimentos de padron (learned this trick it from Seamus Mullen of Boqueria). Fry them quickly in very hot oil (canola or grapeseed). Drain the oil on towels and salt them heavily with a coarse salt.

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Resurrecting this thread, I was walking through Eataly for the first time last week and they had shishito samples out for tasting. We immediately bought a pound and have been eating over the New Years weekend. I fried them very fast in light olive oil and sprinkled with sea salt. Addicting!


Edited by Recoil Rob (log)
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On 1/2/2011 at 6:35 PM, Recoil Rob said:

Resurrecting this thread, I was walking through Eataly for the first time last week and they had shishito samples out for tasting. We immediately bought a pound and have been eating over the New Years weekend. I fried them very fast in light olive oil and sprinkled with sea salt. Addicting!

 

Trader Joe's now has them, but quite often, they are picked too late when the seeds are like plywood. I have been growing them for quite a few years now. They are pretty easy to grow, and you are right, they are addicting.

HC


Edited by HungryChris (log)

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I am eager to try these.

 

Would another name for these peppers be "long green"? I have seen suspiciously similar peppers in my Korean owned S-Mart, but they also carry many Japanese, Chinese and Thai products.

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Probably not the same as "long green pepper"...shishito are not pointed at the end - they are boxy, like the bottom of a bell pepper.

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