Shishimai・獅子舞

• Suitable temperature for germination: 75-85℉
• Suitable temperature for growing: 77-88℉
• Soil pH: 6.5-7.5
• Days to maturity: 50-60 days from transplanting

Germination

• Transplanting required. Sow 1-2 seeds per cell into a 72-cell tray in 1/4-1/2" deep and cover gently. Thin to one plant per cell after germination.
• Maintain soil moisture. Dry-wet cycles and overwatering can prevent germination.
• Water as needed once first true leaves emerge; allow soil to dry between watering.

Transplanting

• Check for readiness between 55–65 days after germination by gently pulling on the base of the stem to see if the roots hold the soil together.
• Transplant to 12" spacing.
• Transplant shock: leaves may turn yellow after transplant but will return to normal after 10-14 days.

Maintenance

• Pruning: remove first 3-5 flowers to promote vegetative growth and encourage higher yields.
• Avoid overwatering; can cause peppers to enter dormancy.
• Cultivate to prevent weed growth and use best management practices for pests.

Harvest

• Harvest at 3-5" when deep green.
• Continually harvest 2–3 times per week. Delayed harvest can prevent fruit set and decrease yields.
• Over-mature fruits will turn red and become spicy.

Shishimai are best suited for light cooking methods like grilling, sautéing, roasting, and frying. The pepper’s skin blisters easily, giving it a beautiful char when grilled. Try them seared in a cast iron skillet with sesame oil and finished with a squeeze of lemon and sea salt for a savory and satisfying starter dish.

Safety Tip: Poke holes when frying to prevent the peppers from exploding.