Shishito peppers have become a staple menu item at many Japanese and other Asian restaurants. Their peak season is typically in the early summer though fall but they are available year-round with small gaps. They can be eaten whole (seeds and all) and are known to have a mild sweetness and subtle heat although every now and then one can pack a lot of heat.
Choose peppers that are bright, smooth, and firm without blemishes.
Very good source of Vitamin C
Shishito peppers can be sautéed (quickly) until they soften and begin to blister. They are usually served in a small bowl and seasoned with salt or soy sauce. They can also be chopped and added to salads and sauces.