Shiso

Shiso, also called perilla leaf, refers to the leaves of Perilla frutescens, an annual herb in the mint family. In culinary use, two widely consumed varieties are green shiso (aojiso) and red or purple shiso (akajiso). The leaves are ovate with serrated margins and can be purple-tinged in the red variety. The plant grows to about 0.5–1 meter tall and prefers warm, sunny conditions and well-drained soil.

Flavor and aroma: Shiso leaves have a distinct, refreshing aroma with hints of basil, mint, anise, and citrus. The red variety is more pungent, and both are used fresh or preserved.

Culinary uses: In Japanese cuisine, shiso is used as a garnish for sashimi and sushi, in rice balls, and as a flavoring in salads, umeboshi pickles, and tempura. Red shiso leaves are commonly dried or used to color pickles and rice. In Korean cuisine, perilla leaves (kkaennip) are used for wrapping grilled meat, in kimchi, and in soups. In Vietnamese cuisine, tía tô leaves, a similar Perilla species, are used fresh as a herb in pho and salads. Shiso can be used dried, frozen, or pickled, and fresh leaves store best in refrigeration.

Nutrition and chemistry: Shiso contains essential oils including perillaldehyde, limonene, and cineole, contributing to its aroma. It is low in calories and provides small amounts of vitamins A and C, calcium, and iron.