A typical herb in Japanese cuisine, perilla has a distinct flavor.
Red perilla (aka shiso) is also available and is widely used in making umeboshi (pickled plums.)
- Rich in carotene and calcium.
- Its refreshing scent whets appetites.
How to pick and store
- Shiso that is deep green, fresh and firm is the best to choose.
- Avoid shiso that has blackened.
- Wrap in a damp newspaper, then store in a vegetable storage container and in a refrigerator.
- Shiso goes well as a seasoning for sashimi, a condiment for somen thin wheat noodles, and with tempura or fried foods.
- Red shiso can be used to pickle plums.