Shishito Pepper – Live Plant | Japanese Sweet Pepper Chef Favorite

Japan’s Most Beloved Small Pepper — Blister, Char & Enjoy

Shishito Pepper (Capsicum annuum) is Japan’s most beloved small pepper — thin-walled, finger-long, and mild with a slightly smoky flavor. A favorite of restaurant chefs for blistering in a cast-iron pan, tempura batter, or stir-frying until charred and tender. One caveat: about 1 in 10 surprises you with a spicy kick. Compact, prolific plants thrive in containers.

Plant Details

• Species: Capsicum annuum
• Heat Level: Mostly mild (~200 SHU) with occasional hot outlier
• Fruit: 3–4 in long, finger-thin, wrinkled; harvested green or ripened red
• Plant Size: Compact; 18–24 in tall
• Days to Maturity: ~60 days from transplant
• Best For: Blistering, tempura, stir-frying, grilling, stuffing
• Container Friendly: Yes – one plant per 18″ pot or 5-gallon container

Growing Tips

Plant in full sun with rich, well-draining soil. Amend the planting hole with compost and feed every 2–3 weeks for the first 6 weeks. Mulch the base with 1–2″ of compost to retain moisture. Keep indoors during cold snaps below 55°F.

Harvest Tips

Harvest green fruits at 3–4 in for peak tenderness. Leave some to ripen red for a sweeter flavor. Pick frequently to encourage continuous production.