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Shiso Recipes

Shiso (Perilla frutescens), often called Japanese basil or perilla, is an aromatic herb widely used in Japanese, Korean, and Vietnamese cooking. Its distinctive leaves offer a complex flavor profile—think mint meets basil with subtle hints of cumin, cilantro, and anise. Green shiso (aojiso) is bright and citrusy, perfect for fresh preparations, while red shiso (akajiso) has an earthier, more robust flavor, traditionally used in pickling and teas.

Rich in vitamins A, C, and K, as well as calcium and iron, shiso is not just flavorful but also packed with antioxidants and anti-inflammatory properties. Whether you are looking for a light and refreshing salad, crispy tempura, or a savory rice bowl, this collection brings you the best ways to cook with shiso. Easy, healthy, and bursting with umami, these recipes are perfect for exploring new flavors in your everyday cooking.

How to Use Shiso in Everyday Cooking

Shiso is incredibly versatile and can be incorporated into both traditional and modern dishes. The green variety works beautifully in cold preparations: chiffonade the leaves and toss them into green salads, poke bowls, or ceviche for a burst of freshness. Whole leaves make excellent wraps for grilled meats, sushi rolls, or rice balls (onigiri). You can also blend them into pesto or chimichurri for a unique twist on classic sauces.

Red shiso, with its deeper flavor, is fantastic for infusing liquids. Steep the leaves in hot water to make a fragrant tea, or add them to pickling brine for cucumbers, radishes, or ginger. The liquid will turn a beautiful pink hue while absorbing the herb's subtle notes. Red shiso also pairs well with stone fruits—try simmering it with plums or peaches for a sweet-tart compote that complements cheese or ice cream.

Our Favorite Shiso Pairings

  • Seafood: Salmon, tuna, shrimp, and white fish all love shiso. Wrap a leaf around a piece of grilled salmon or tuck it into a shrimp spring roll.
  • Chicken and Tofu: Shiso cuts through richness. Serve it alongside teriyaki chicken or silken tofu with soy and sesame.
  • Summer Fruits: Peach, plum, melon, and cucumber benefit from the herb's savory, minty character.
  • Noodles and Rice: A sprinkling of chopped shiso over soba noodles, ramen, or steamed rice adds a fresh finish.

Selecting and Storing Shiso

When buying fresh shiso, look for leaves that are vibrant, unblemished, and free from wilting. Avoid leaves that are yellowing or have dark spots. To store, wrap the stems in a damp paper towel and place the bundle in a plastic bag in the refrigerator. Alternatively, stand the stems in a glass of water, cover the leaves loosely with a plastic bag, and refrigerate. Properly stored, shiso will stay fresh for five to seven days. For longer storage, you can freeze whole leaves in a single layer on a baking sheet, then transfer them to a freezer bag. Frozen shiso works best in cooked dishes, as the texture softens after thawing.

Tips for Cooking with Shiso

  • Use fresh: Shiso leaves are best enjoyed fresh to preserve their delicate, aromatic flavor. Add them raw to salads, wraps, or as a garnish just before serving.
  • Balance the flavor: Shiso pairs wonderfully with salty and umami-rich ingredients like soy sauce, miso, sesame oil, and grilled meats or fish.
  • Fry with care: For tempura, thick stems can be slightly bitter, so stick to the tender leaves. Batter them lightly and fry at 340°F (170°C) for a crisp, airy texture.
  • Store properly: Wrap fresh shiso leaves in a damp paper towel and store them in a sealed bag in the refrigerator. They should stay fresh for up to a week.
  • Grow your own: Shiso is very easy to grow from seed in a garden or a pot on a sunny windowsill. It is a hardy plant that thrives in warm weather.

Frequently Asked Questions

What does shiso taste like?

Shiso has a unique flavor profile that is often described as a cross between mint, basil, cilantro, and anise. Green shiso is brighter and more citrusy, while red shiso is earthier and stronger with a hint of cumin.

Can I eat shiso raw?

Absolutely. The tender green leaves are best enjoyed raw in salads, as a wrap for sushi or grilled meat, or as a fresh garnish. Cooking can mellow its distinct flavor.

Where can I buy shiso leaves?

Shiso is commonly available at Asian grocery stores, Japanese markets (like Mitsuwa or H Mart), and some well-stocked farmers' markets. It is also very easy to grow from seed in your own garden.

What is the difference between green and red shiso?

Green shiso (aojiso) is milder and best enjoyed fresh, often served with sashimi, in salads, or as a wrap. Red shiso (akajiso) is more robust, used for pickling umeboshi (Japanese plums), dying foods a vibrant pink color, and making into a refreshing tea.

What dishes pair well with shiso?

Shiso pairs beautifully with salmon, chicken, tofu, summer fruits (peach, plum), rice, and noodles. Classic dishes include shiso tempura, shiso maki (sushi rolls), Japanese cold pasta with shiso, and Korean perilla oil (deulkireum) salads.