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Shiso leaves are red (purple) or green. They are also known as “perilla leaf”. Shiso leaves are very popular in Japanese cuisine.

The red variety is used to color umeboshi and pickled ginger. Perilla seeds are an essential part of Japan’s famous seven spices, which originated more than 300 years ago in Kyoto.

Green shiso leaves are often wrapped around sushi or served with “sashimi” as a side dish. They are also added to soups, tempura or dried and sprinkled with rice. Japanese chefs add red perilla to tofu dishes or beans with skim milk or use it wrapped around pieces of meat.

Shiso has a unique taste: spicy and grassy, ​​it contains strong flavors of mint, basil, anise and cinnamon. Its slicing into long thin strips really highlights these flavors.