Most of the peppers fall into two categories.
One if the very familiar Capsicum annum, Not unlike the cayenne peppers we have here, but, with a slightly milder heat.
The Shi****o is a little harder to find analogs for, with the Wrinkled Old Man and Peter peppers being the closest commonly available chiles. They are thin-walled and very similar in taste to sweet Italian Frying Peppers. But, much smaller.
The Fushimi is like a skinny New Mexico mild chile, it has some heat, but, is thin walled and dries easily.
There are hotter chiles that are analogs to Serrano and Cayenne, and there is a small one that is similar to the Thai chiles most people are familiar with, but, I have not see the seed available stateside.
One of the best dishes I have had recently was a Shi...shi...to that was stuffed with shrimp and green onion, then tempura fried, it was so good.
I'm feeling bearish, and I'm packing a Wusthof Grand Brisket slicer from MABA
"perhaps...but then again...maybe not..."