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is a sweet, East Asian variety of the species ''Capsicum annuum''.〔, abstract quote: " 'Shishito' (Capsicum annuum L.) is a group of sweet pepper cultivars. Fruits are small, green and non-pungent, but pungent fruits sometimes occur.."〕 ==Characteristics== The pepper is small and finger-long, 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 looks like the head of a , and in Japanese it is often abbreviated as shishitō. About one out of every ten peppers is spicy.〔 states "one in every twelve"〕 The occurrence of pungent fruit is induced by such factors as illumination,〔 and other stress may predispose the peppers to turn spicy. The prefectural agricultural testing center at Kishigawa, Wakayama stated in 2005 that capsaicin forms more easily in hot and dry conditions in the summer, and even experts may not be able to distinguish relative hotness on the same plant.〔, also posted by blog:(新建設 まめ知識:Q.辛くないシシトウの見分け方はありますか？ )(retrieved Apr-2012)〕 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. 抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』 ■ウィキペディアで「Shishito」の詳細全文を読む スポンサード リンク
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