Shiso

Shiso (or perilla) is an aromatic, medicinal, ornamental, and edible plant. It grows all over Asia, but Japan has a particular interest in it.

Although the term "shiso" encompasses several subspecies, in Japanese cuisine, we mainly find green shiso (under the name aojiso) and red shiso. This plant, with its many virtues, has a pronounced flavor, between mint and basil with notes of cumin and cinnamon.

It is an integral part of Japanese gastronomy. Its leaves are consumed raw, whole or chopped, and sometimes even fried. We will find it, for example, as an accompaniment to sushi, maki and tempura. Its red version also serves as a natural dye in the making of umeboshi.