Recipe notes
Shiso (Perilla frutescens var. crispa) is a herbaceous plant native to Asia, particularly prized in Japan, Korea and China. Belonging to the Lamiaceae family (like mint or basil), it is often nicknamed "Japanese basil" for its powerful, distinctive aromas.
Types of Shiso
Shiso comes in two main varieties:
Green shiso (aojiso): This is the most common variety in Japanese cuisine. The green leaves are slightly serrated, and the taste is fresh, with notes of mint, basil and cumin. They are often served with sashimi, in sushi, or even used to wrap rice balls (onigiri).
Purple shiso (akajiso): Less common in direct cooking, purple shiso leaves are often used to color and flavor umeboshi (pickled plums). Their taste is stronger and more bitter, and they contain pigments that make them ideal for food preparations requiring a natural red/purple color.
History and Traditional Use
Shiso was introduced to Japan several centuries ago, probably from China, where it was used as a medicinal plant. In Japan, it quickly became part of the culinary and even medical culture. It was used to treat digestive disorders, but also for its anti-inflammatory properties. Today, shiso is as much a gastronomic ingredient as a plant with health benefits.
Green shiso leaves are widely used in Japanese cuisine as a garnish or main ingredient. They can be eaten raw, added to salads, or cooked, as in tempura dishes. Shiso leaves are also used to prepare sauces, infusions and even desserts.
Flavors and Virtues
Shiso has an intense, complex flavor, fresh, herbaceous and slightly peppery, with notes of mint, cinnamon and licorice. This aromatic richness makes it an extremely versatile ingredient in the kitchen, capable of spicing up simple dishes as well as integrating into more sophisticated preparations.
From a health standpoint, shiso is rich in antioxidants, vitamins (A, C) and alpha-linolenic acid (an omega-3), making it beneficial to the immune and cardiovascular systems. Its anti-inflammatory and anti-allergic properties are also well known in traditional Asian medicine.
Shiso in Japanese Culture
Shiso is a symbol of longevity in Japan and is often associated with purity and protection. Superstitions have it that eating shiso can ward off evil spirits or even prevent food poisoning. This is one of the reasons why it is often served with raw fish dishes such as sashimi, enhancing both flavor and food safety.
Outside the kitchen, shiso flowers and leaves are also used to make natural fabric dyes and food colorings.
With this plant, you can add a touch of Japanese tradition and culture to your recipes, while taking advantage of its health benefits and ability to transform the flavor of dishes.
