The East Fork Journal

The East Fork Journal is a collection of musings, interviews, recipes and special features on products, collaborations and other beautiful objects we stumble across on our journey.  To get all of this delivered to your inbox a few times a month simply enter you email.  We hope you enjoy and if you like what you see, please tell us!  



Shishito peppers are a cinch to throw together, and eating them is like playing a game of less-lethal Russian Roulette - about one in every ten is fiery-hot. This particular recipe is a great accompaniment to a very cold Japanese lager. 

1 lb shishito peppers

1 tbs neutral oil - we like grape seed oil

2 tsp sesame oil

2 tbs soy sauce

1 tbs honey

1 tbs rice vinegar

juice + zest of one orange

sesame seeds for garnish

Mix together soy, honey, vinegar, and orange juice - set aside. Heat grape seed and sesame oil in a large skillet over medium-high heat. When oil starts to shimmer, add shishito peppers and cook for 3-4 minutes - tossing occasionally, until the peppers are soft and slightly blistered. Add the soy-orange mixture and cook for an additional 30 seconds on high heat. Remove from heat - garnish with orange zest and sesame seeds.