Shiso / Perilla
A Japanese herb with a refreshing scent, the green and red varieties offer different forms of enjoyment
What is shiso？
Shiso / perilla (しそ in Japanese) has a refreshing scent that stimulates the appetite, and has been cultivated in Japan since ancient times. There are two types of shiso: green shiso and red shiso. Green shiso is available all year round and can be chopped and served as a condiment with somen noodles (a thin type of noodle) or chilled tofu, as well as fried in tempura or grilled with meat and vegetables. Red shiso, on the other hand, is only available in Japan from June to August. It has a strong astringency and is not eaten on its own, but is instead pickled with plums or made into syrup used in juice that allows for its color and aroma to be enjoyed.
Nutrition facts
Shiso is rich in dietary fiber, potassium, calcium, iron, and zinc. It is also rich in vitamins, especially vitamin A (beta carotene), vitamin K, vitamins B1, B2, B6, folic acid, and vitamin C, making it a very nutritious food. Shiso contains many ingredients with strong antioxidant properties, which help maintain healthy bones, eyes, blood, and skin. In addition, the unique aroma of shiso is due to perillaldehyde, which is expected to have antibacterial and preservative effects, as well as appetite-boosting effects.
Shiso can be easily added raw to dishes much like a herb would. Eating it with foods high in protein, such as meat, fish, eggs, and soy products, helps maintain healthy bones, tissues, skin, and blood.
Storage to prevent food loss
Shiso can be wrapped in wet kitchen paper, placed in a plastic bag, and stored in the refrigerator for up to a week.
Trivia
If shiso leaves become wilted, place them in a bowl of ice water for about 10 minutes to restore them to their fresh state.
Related Recipes
20min+
576kcal
1400mg
