Similar to a Spanish style Padron pepper, their thin skins soften after a brief roasting or grill over an open flame. Pan roasted and then tossed with sea salt and a squeeze of lemon is all you need to do to fully enjoy their flavor.
Store in a plastic bag in the refrigerator.
While they are not known as spicy - every once in a while a Shishito pepper will become hot - be aware as you pop them in your mouth.
These shishito are slightly larger than the ones you get in Japan. The freshness is top notch. We cook them stir friend in oil with just salt and pepper or to cook in the leftover sauce from chicken teriyaki or fried whole in tempura!