Table of contents:
Summary
Shiso, also known as Perilla, Ooba, or "ao-shiso," is an aromatic herb from the mint family prevalent throughout Southeast Asia, with varying subspecies that each boast unique flavors. Characterized by its large, jagged green leaves, shiso offers a refreshing taste reminiscent of grass, mint, and basil, making it a popular addition to dishes such as sushi, sashimi, and tempura. In addition to its culinary uses, shiso is valued for its aesthetic appeal and can be grown easily from seeds at home. The red-purple variety of shiso is specifically used in making umeboshi, a pickled Japanese plum, enhancing flavor and color while providing antibacterial properties. This versatile herb is an essential ingredient in many Asian cuisines, celebrated not only for its taste but also for its decorative qualities.Shiso – Aromatic Leaves
Shiso is a plant from the mint family. Shiso is widespread throughout Southeast Asia. However, there are different subspecies in the various countries, all of which taste slightly different. In Japan, for example, a different subspecies of shiso is eaten than in Korea. Shiso is also known as perilla, ooba or "ao-shiso". Ao in Japanese actually means "blue", but for example when a pedestrian traffic light turns green, this is sometimes also referred to as "ao". Shiso has green leaves that are quite large and oblong (approx. 15x10cm). But there are also subspecies that have smaller leaves! Shiso leaves have jagged edges and taper to a point – they may remind you visually of nettles, but they have no stinging hairs and therefore do not sting. Shiso tastes slightly grassy, somewhat minty and also has a slight basil note – of course besides the unique shiso aroma. Shiso is grown both in greenhouses and outdoors. But you can also order the seeds online and easily grow shiso yourself. If you let your shiso grow outdoors, you should plant it in spring or summer!
How is Shiso used?
Shiso is usually used raw and unprocessed: As a flavoring, for coloring or also as a decoration, because the leaves look very beautiful. Shiso is also used in Sushi , Sashimi[/link] and Tempura[/link] . Shiso brings a wonderfully fresh note to Sashimi[/link] . You can also eat the shiso blossoms as Tempura[/link] . That tastes incredibly delicious! I loved that as a child – unfortunately it is almost non-existent in Germany. The sprouts and the small leaves of shiso are also gerne eaten as salad – these have the full shiso aroma, but are a bit more expensive than the large leaves. The fresh seeds can also be eaten. Finally, there is also shiso oil – but this is a rather rare delicacy oil.
Shiso and Umeboshi
There is also red-purple shiso, which is mainly used in the production of umeboshi (a pickled Japanese plum). The red-purple shiso provides more aroma, has an antibacterial effect and also gives the umeboshi its red color. Today, however, food coloring is often used to help.
Comments
Thank you very much for your information. I had never heard of this spice before. I will try to grow it myself. I'm very interested in Japanese vegetable gardening. What does your grandma use as fertilizer and for protection against plant pests? I would really appreciate a blog post about this. Thank you very much.
Hello Nu, Shimo has actually become a weed in our garden by now. It spreads extremely quickly and if there aren’t a huge number of insects around, it often doesn’t get eaten. We don’t use any pesticides or anything like that. Best regards, Ryusei
First of all, thank you very much for the lovely post! I can definitely confirm this: once Shiso, always Shiso – it reseeds itself more and more every year, and eventually you’ll find it in the rose pot, by the lilac, under the pear tree, and just about everywhere you water... I’ve had the purple variety growing for 7 years now and it looks super beautiful. However, it seems the flavor is a bit milder compared to the regular green form – which I was only able to try fresh once years ago. So my questions for the expert: Are there major flavor differences between the different Shiso varieties? Many thanks for your answer & best regards, Fabian
Hello Fabian, thank you very much for your kind comment and for sharing your experiences with Shiso! I’m glad to hear that the plant is thriving so well for you and that you have been successfully cultivating the purple variety for so many years. To your question: yes, there are actually taste differences between the different Shiso varieties. The green Shiso (Perilla frutescens var. crispa) has a somewhat more intense, fresher flavor, often described as minty, citrusy, and slightly anise-like. The purple variety (Perilla frutescens var. crispa f. purpurea) generally tastes a bit milder and sometimes has slightly earthier notes, which is why it’s often perceived as less intense compared to green Shiso. Both varieties have their own charm and uses in the kitchen, but the green Shiso is more often preferred for its fresh and robust flavor. It’s great that you are so successfully cultivating the purple variety—it not only looks beautiful but also offers an interesting taste variation. I hope this helps! Best regards, Ryusei