Shiso

Other names:

Beefsteak plant, Perilla

A quick introduction

Shiso is a fresh herb widely used in Japanese cooking to top a variety of dishes such as rice, fish or tempura. Green shiso has aromatic notes of citrus and cinnamon while red shiso carries hints of cumin. Traditionally, shiso is served together with sushi (these days mostly as decorative plastic leaves), not only to add aromatic notes but also because of its alleged stomach-soothing qualities.

Storage

In a closed container in the fridge.

Season

Summer to early fall

Suggestions for preparation

Use it as a fresh garnish in soups, noodle dishes or salads. Shiso leaves can also be marinated in soy sauce mixed with garlic or spring onions and chile flakes to create a simple and delicious topping for steamed rice. Red shiso leaves are often used in pickling brines of pickled plum (umeboshi) and pickled ginger (beni-shoga) that are used in Japanese cooking as side dishes for rice or sushi.