Shiso

Shiso (Perilla frutescens var. crispa), also known as perilla, is a significant ingredient in Japanese cuisine. This plant belongs to the mint family and is highly valued for its diverse culinary applications. There are two main varieties of shiso: ao-jiso 青紫蘇, the green variety, and aka-jiso 赤紫蘇, the red variety.

The green leaves, ao-jiso, are often used fresh and are known for their unique, refreshing flavor, reminiscent of a blend of mint, lemon, and basil. They are frequently used as a garnish for sashimi or in salads and sushi. Additionally, they serve as a wrapping for tempura and add an aromatic note to various dishes.

The red variety, aka-jiso, is commonly used in the production of umeboshi (pickled plums) and for coloring pickles. It has a tart flavor and is typically available in dried or pickled form. Red shiso leaves are also a crucial ingredient in the making of shiso juice and are traditionally used in various medicinal applications.

Shiso is known not only for its flavor but also for its health benefits. The leaves contain essential oils with anti-inflammatory and anti-allergic properties. Additionally, they are rich in vitamins and minerals, making them a healthy addition to the diet.

In Japanese culture, shiso is often mentioned in poems and literature and holds a firm place in traditional cuisine. It symbolizes freshness and purity and is frequently used in special occasions and ceremonies.