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Formally, Shishitogaroshi, the Shishito Pepper is small and enlongated, slender, and thin-walled. Although it turns from green to red upon ripening, it is usually harvested while green. The name refers to the fact that the tip of the chili pepper (唐辛子, tōgarashi) looks like the head of a lion (獅子, shishi), and in Japanese it is often abbreviated as shishitō. About one out of every ten peppers is spicy. The occurrence of pungent fruit is induced by such factors as illumination, and other stress may predispose the peppers to turn spicy. For cooking, a hole is poked in the Pepper beforehand to keep expanding hot air from bursting the Pepper. It may be skewered then broiled (grilled), or pan-fried in oil, or stewed in a soy sauce- and dashi-based liquid. It is thin-skinned and will blister and char easily compared with thicker skinned varieties. Great sub for Padrone Peppers!