Japanese taka-no-tsume and shishito peppers have a long history — The Japan Times
Two traditional varieties of pepper are grown in Japan: the hot taka-no-tsume and the mostly mild shishito. Peppers of the genus Capsicum were brought to the country in the 16th century, and during the Edo period, which lasted from 1603 to 1867, these two varieties had already developed as distinctly Japanese, The Japan Times reports.
“Hawk claws” and “lion head”
Taka-no-tsume is a small, very hot pepper measuring from 2 to 5 centimeters long. Its name translates as “hawk claws”: the curved, pointed fruit resembles the claw of a bird of prey. One of the best-known ways to use this pepper is shichimi togarashi, a seven-ingredient spice blend made with dried ingredients. It is used as a seasoning, including for cold noodles and tofu.
Shishito literally means “lion head.” The name is associated with the bumpy surface of the fruit, which resembles the head of a shishi, a mythical lion-like guardian creature. This pepper is usually not very hot, though individual fruits can prove spicy. This random characteristic was not eliminated through breeding, and shishito fans, according to the publication, even look forward to such a surprise.
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A vegetable dish with chicken
The publication suggests combining both types of pepper in a late-summer vegetable dish with chicken breast, eggplants and cherry tomatoes. Four servings require 300 grams of skinless, boneless chicken fillet, starch, salt and pepper, four slender eggplants, 16 shishito peppers, 12 cherry tomatoes and three tablespoons of oil.
For the marinade, use 120 milliliters of mentsuyu, a noodle soup base, 360 milliliters of cold water, one chopped taka-no-tsume pepper and a piece of grated ginger about 2 centimeters long. The chicken is fried and added to the marinade, the eggplants are pre-cooked in a microwave, and the shishito peppers, eggplants and tomatoes are fried separately. Before frying, it is recommended to make a small puncture in each shishito so the pepper does not burst in the oil. The finished dish is cooled in the marinade; it can be stored in the refrigerator for up to two days and served with rice or cold noodles.
