SHISHITO (green/60 days). This pepper is popular in Japan where its thin walls make it particularly suitable for tempura.  It’s also very good in stir-fries or sautés.  In Asia, this pepper is always cooked green, but they also may be used red, thinly sliced into salads or coleslaws.  Medium, upright plants produce a good yield over an extended harvest period. The heavily wrinkled fruits are thin walled and are 3 ½ - 4” long.