Shiso
Perilla frutescens var. Crispa
Other names:
Beefsteak plant, Perilla
A quick introduction
Shiso is a fresh herb widely used in Japanese cooking to top a variety of dishes such as rice, fish or tempura. Green shiso has aromatic notes of citrus and cinnamon while red shiso carries hints of cumin. Traditionally, shiso is served together with sushi (these days mostly as decorative plastic leaves), not only to add aromatic notes but also because of its alleged stomach-soothing qualities.
Storage
In a closed container in the fridge.
Season
Summer to early fall
Suggestions for preparation
Use it as a fresh garnish in soups, noodle dishes or salads. Shiso leaves can also be marinated in soy sauce mixed with garlic or spring onions and chile flakes to create a simple and delicious topping for steamed rice. Red shiso leaves are often used in pickling brines of pickled plum (umeboshi) and pickled ginger (beni-shoga) that are used in Japanese cooking as side dishes for rice or sushi.
Recipes
See the second recipe on this page for Ottolenghi's green beans with wasabi and shiso.
Marinated shiso leaves
See the second recipe on this page for Clayton Wells summery dish of burrata, tomatoes, peaches and shiso.
A shiso lemonade