Ingredient of the Day: Shiso (Perilla)

Shiso (Perilla)

Shiso, known botanically as Perilla frutescens var. crispa, is a highly aromatic herb belonging to the Lamiaceae family, which also includes mint and basil. Often referred to as the beefsteak plant or Japanese mint, this heart-shaped, serrated leaf is a staple in many Asian kitchens. It is prized for its complex flavor profile, which combines notes of mint, basil, anise, and cinnamon with a subtle citrus finish.

Origin & History

The plant is believed to have originated in the regions surrounding southern China and Myanmar. Archaeological evidence suggests that shiso has been a part of Japanese food culture for at least 2,500 years, as seeds have been discovered in pottery from the Jomon period. The first written mention of the plant appears in the 1110 BC Song Dynasty text titled Recipes to Benefit the People from the Taiping Huimin Hejiju Fang.

Production

Shiso is a fast-growing, warm-season annual that thrives in full sun and moist, well-draining soil. Gardeners often soak seeds overnight to accelerate germination, which can take between one and three weeks. Once established, the plant can reach heights of three feet, and regular pruning of the top encourages a bushier growth habit. Leaves are typically harvested by hand once the plant reaches about eight inches in height, and they are best stored in the refrigerator wrapped in a damp paper towel.

Culinary Uses

In Japanese cuisine, green shiso is frequently used as a fresh garnish for sashimi and sushi, where its antiseptic properties were historically valued to prevent food poisoning. Red shiso, which is available seasonally, is primarily used to impart a vibrant scarlet color and tart flavor to umeboshi, or pickled plums. In Korea, a related variety known as kkaennip is a fundamental ingredient, used in everything from side dishes to soups. Across various cultures, the leaves are also fried into tempura, shredded over noodles, or used to wrap savory fillings.

Nutrition & Facts

Shiso is a nutrient-dense herb, offering significant amounts of dietary fiber, calcium, iron, and potassium. It is also rich in vitamins A, C, and K, as well as various B vitamins. The distinct aroma of the leaf is primarily attributed to a compound called perillaldehyde, which is noted for its potential antibacterial and preservative effects. Beyond its culinary applications, the plant has been used in traditional medicine to support digestive health and immune function.

Recipe Featuring This Ingredient

Shiso and Umeboshi Rice Topping

A bright and refreshing condiment that pairs perfectly with steamed white rice or grilled fish.

Prep time: 10 min | Cook time: 0 min | Total time: 10 min | Yield: 4 servings | Difficulty: Easy

Ingredients

• 5 fresh green shiso leaves
• 1 large umeboshi (pickled plum)
• 1 tbsp soy sauce
• 1 tsp mirin

Instructions

1. Remove the pit from the umeboshi and finely mince the flesh of the plum.
2. Stack the shiso leaves, roll them tightly into a cylinder, and slice them into thin ribbons to create a chiffonade.
3. In a small bowl, combine the minced umeboshi, soy sauce, and mirin, stirring until well blended.
4. Gently fold in the shiso ribbons just before serving to maintain their crisp texture and vibrant color.

Notes

This mixture can be stored in an airtight container in the refrigerator for up to three days. It serves as an excellent topping for chilled tofu or as a flavorful addition to onigiri rice balls.