What is Shiso?
Shiso (Perilla frutescens var. crispa) is an annual herb belonging to the mint family, Lamiaceae. It is native to the mountainous regions of China and India but is most famously cultivated and used in Japanese, Korean, and Vietnamese cuisines. The plant grows easily and is known for its broad, jagged leaves which come in two main varieties: green and red.
Varieties of Shiso
Green Shiso (Aojiso): This is the most common variety, used frequently fresh in salads, as a garnish for sashimi and sushi, or wrapped around tempura. Its flavor is bright and herbaceous with subtle notes of mint and basil.
Red Shiso (Akajiso): This variety has a stronger, more earthy flavor and is typically used in pickling. It is what gives umeboshi (pickled plums) and pickled ginger their distinctive red color. It is also used to make a tangy, refreshing juice or syrup called shiso juice.
Health Benefits of Shiso
Shiso is packed with nutrients. It is rich in calcium, iron, and vitamins A, C, and K. It contains rosmarinic acid, a potent antioxidant with anti-inflammatory properties, and is known for its antimicrobial and anti-allergic qualities. Incorporating shiso into your diet is a wonderful way to boost your overall wellness while enjoying its incredible taste.
How to Cook with Shiso
Shiso's culinary applications are incredibly diverse. Here are some of our favorite ways to incorporate this aromatic herb into everyday cooking:
- As a Wrap: Use large green shiso leaves as a low-carb wrap for grilled meats, fish, or rice. The peppery flavor cuts beautifully through rich ingredients.
- In Salads: Chiffonade the leaves and toss them into a salad with mango, cucumber, avocado, and a tangy lime dressing. It adds an unexpected twist to a classic side.
- Tempura: Dip whole shiso leaves in a light tempura batter and fry until crispy. The heat tames the menthol notes, leaving a wonderfully savory, melt-in-your-mouth flavor.
- Pesto & Sauces: Swap out basil for shiso in a pesto. Combining shiso with nuts like macadamia or walnuts, Parmesan, garlic, and olive oil creates a vibrant, unforgettable sauce for pasta or grilled vegetables.
- Drinks & Cocktails: Muddle green shiso leaves into a lemonade, mojito, or gin and tonic. It provides a sophisticated herbal complexity that pairs perfectly with citrus.
- Pickling: Red shiso is traditionally used to pickle plums (umeboshi) and ginger (gari). The natural anthocyanins in the red leaves dye the pickles a beautiful pink while imparting a unique peppery-pickled flavor.