Japanese Herbs in Cooking
Japanese cuisine is renowned for its umami-rich flavors and meticulous presentation, but its herbs are the unsung heroes that provide balance, fragrance, and visual appeal. While staples like ginger (shoga) and negi (green onion) are widely known, a world of fresh herbs like shiso and mitsuba plays a crucial role in defining authentic Japanese dishes. This guide explores the essential Japanese herbs used in cooking, how to use them, and how they can transform your home cooking.
Shiso (Perilla) – The Fragrant Essential
Shiso, a member of the mint family, is the most iconic Japanese herb. It comes in two main varieties: green shiso (ao-jiso) and red shiso (aka-jiso). Green shiso, often called the "Japanese basil," has a unique flavor that is bright, herbaceous, and slightly grassy with notes of mint and cinnamon. It is indispensable as a garnish for sashimi and sushi, where its flavor cuts through the richness of raw fish. It is also used whole in salads, wrapped around plums or meat, fried into tempura, and cut into thin ribbons to top noodles like somen or soba.
Red shiso is primarily used for its vibrant color and tart flavor. It is the essential ingredient in umeboshi (pickled plums), giving them their characteristic deep red hue, and is also used to flavor shiso juice and vinegar. To store fresh shiso, wrap it in a damp paper towel and place it in a plastic bag in the refrigerator. Use it within a few days for the best flavor.
Mitsuba (Japanese Parsley) – The Delicate Herb
Mitsuba, meaning "three leaves," is a delicate herb with long, slender stems and three distinctive leaves. Its flavor is mild and refreshing, often described as a cross between parsley, celery, and coriander with a gentle hint of bitterness. Mitsuba is incredibly versatile. It is a key ingredient in clear soups (suimono), chawanmushi (savory egg custard), and chirashi sushi. It is also used as a beautiful garnish for namasu (vinegared salads) and grilled fish. Unlike hardier herbs, mitsuba is very tender and is typically added at the very end of cooking or served raw to preserve its delicate texture and flavor. If you cannot find mitsuba, a combination of flat-leaf parsley and celery leaves can mimic its flavor profile.
Myoga and Sansho – Zesty and Aromatic
Myoga (Japanese ginger buds) has a unique, mild ginger-spice flavor with a crunchy, crisp texture. It is thinly sliced and used as a garnish for cold noodles, grilled fish, miso soup, and pickles. It adds a wonderful aromatic quality and a bit of crunch. Sansho, known as Japanese prickly ash, has a distinct lemony, zesty, and slightly numbing quality. The green leaves (kinome) are used as a garnish, while the dried, ground pods are used in shichimi togarashi and sprinkled over grilled eel or fatty fish to cut the richness.
Shichimi Togarashi and Wasabi – Flavorful Accents
Shichimi togarashi, the classic "seven-flavor chili pepper," is a staple at the Japanese table. It typically includes red chili pepper, sansho, orange peel, black sesame, white sesame, ginger, and nori. It adds heat, aroma, and complexity to ramen, udon, gyoza, and yakitori. True wasabi has a complex, fresh heat that dissipates quickly, unlike the harsh burn of horseradish. Grated fresh wasabi is a must for sashimi, sushi, and soba. Look for fresh wasabi root for an authentic experience.
Bringing Japanese Herbs into Your Kitchen
Cooking with Japanese herbs is an excellent way to add new dimensions to your everyday meals. They pair beautifully with the core flavors of Japanese cuisine: soy sauce (shoyu), mirin, sake, and dashi. Toss fresh shiso or mitsuba into a simple green salad with a ginger-soy dressing. Sprinkle chiffonaded shiso over grilled meats or fish. Finish a stir-fry with a handful of mitsuba for a pop of freshness. Mix chopped shiso or mitsuba into steamed rice with a little salt and sesame seeds for a quick and flavorful side.