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.

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