Shishito
Capsicum annuum
Also known asShishitōgarashi · Lion's head pepper (literal Japanese translation) · Japanese green pepper
Environment
The bounded range this crop tolerates. Strict on light; outside the DLI band, yields drop sharply.
Climate and zones
- USDA zones
- 4–12 (winter low around -34°C)
- Frost
- frost sensitive (dies at first frost)
- Season
- warm (summer, frost-sensitive)
Growing systems
Root mass: moderate.
Growing media
| Medium | pH effect | Retention | Bacterial surface |
|---|---|---|---|
| Expanded clay pebbles (LECA) | neutral / inert | low | high |
| Coco coir (Coconut coir) | slightly acidic | high | moderate |
| Perlite (Expanded volcanic glass) | neutral / inert | very low | low |
| Rockwool (Mineral wool) | alkaline until pre-soaked | very high | low |
| Soil-based mix (Potting soil) | varies | high | high |
Nutrient demand by stage
NPK ratios are relative weights. EC targets shift through the plant's life.
| Stage | N | P | K | EC (mS/cm) |
|---|---|---|---|---|
| seedling | 2 | 1 | 1 | 1.2 |
| vegetative | 3 | 1 | 2 | 1.8 |
| flowering | 1 | 2 | 3 | 2.2 |
| fruiting | 1 | 2 | 3 | 2.4 |
Companion-growing notes
- Heavy uptake of potassium, calcium. Co-grown crops with the same demand will end up deficient even at "correct" EC.
Aquaponics suitability
Compatible
Fish waste provides enough nitrogen for healthy growth. Supplemental potassium, calcium, and iron may still be needed depending on fish stocking density.
Care notes
A compact, prolific pepper for hydroponic systems. EC 1.8-2.6 mS/cm. pH 6.0-6.8. Temperature: 18–30°C. High light (DLI 20-28 mol/m2/day). Plants are compact (40–60 cm) and crop heavily. From transplant to first harvest: 60-80 days, with each plant producing 30-50 or more peppers. Harvest at the green stage (5–7 cm long). The standard preparation is blistering: heat a cast-iron or heavy pan until smoking, add oil, add the whole peppers, cook without moving until one side blisters (2-3 minutes), toss, cook until blistered on another side, then finish with flaky sea salt and optionally a squeeze of lemon. Eat them whole, stem and all. It is one of the simplest, fastest, most satisfying preparations of any vegetable, and blistered shishitos have strong restaurant demand.