Cookbook - Kikkoman Corporation

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	Green perilla (aojiso) A typical herb in Japanese cuisine, perilla has a distinct flavor, and is rich in carotene, vitamin C and iron. Select leaves that are fragrant and have a fresh green color. Perilla is used chopped as a seasoning in chilled tofu, as a garnish with salads and sashimi, and in deep-fried dishes. Red perilla (aka shiso) is also available and is widely used in making umeboshi (pickled plums.) [Back to List] [Back to Where you were]

Green perilla (aojiso)

A typical herb in Japanese cuisine, perilla has a distinct flavor, and is rich in carotene, vitamin C and iron. Select leaves that are fragrant and have a fresh green color. Perilla is used chopped as a seasoning in chilled tofu, as a garnish with salads and sashimi, and in deep-fried dishes.

Red perilla (aka shiso) is also available and is widely used in making umeboshi (pickled plums.)

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