I have been getting my shishito peppers from Mitsuwa in Little Toyo for some time. I am getting tired of the seemingly constant traffic down the 101 into downtown. Anywhere in the Burbank/Studio City area that sells them?
At his sleek Houston bar, chef Justin Yu pairs blistered shishito peppers with bright green, zesty garlic-herb oil, a take on persillade. You’ll want to keep this stuff around—it’s fantastic drizzled on salads or tossed with hot pasta.