100 Shiso Recipes - Cook with Confidence with This New Culinary Craze (2024)

FAQs

What does shiso pair well with? ›

The herb pairs well with fatty fish like salmon, yellowtail, and tuna, and can be enjoyed by wrapping a whole leaf around a piece of sashimi and dipping it in soy sauce. Shiso also complements vegetables and fruits. Julienned shiso leaves are often mixed with salads to add a fresh, citrusy flavor.

Shiso is extremely versatile.

Raw leaves are delicious tossed into salads or used wherever you might add savory green herbs. Or you can cook them up like tender spinach — steamed, sautéed or tempura-fried.

Whiz up the leaves until chopped, and add the oil to make a puree. Add a few drops of lemon juice, and a little salt (1/4 tsp. or so per 2 cups of basil). I freeze this spread thinly in plastic zip bags. To use, just break or cut off as much as you need.

Shiso is a member of the mint family. With its large, jagged leaves, bright color, and refreshing flavor, it can be eaten fresh, pickled, or deep-fried, and it frequently makes appearances in sushi dishes and sashimi plates. While the green leaves are suited for eating, the red leaves are used in pickling.

“The bright herbal flavor the shiso leaf lends is very complimentary to tart citrus flavors like lemon, lime and passion fruit.” In the Shiso Highball, Park simply garnishes the classic whiskey soda combo with a leaf to enhance the aromatics, and in the Taketsuru Smash, he muddles red and green shiso leaves and ...

Since shiso naturally repels insects as it a part of the mint family, it does not attract any and will not cause harm to other plants near it in this regard. However, shiso may be apt to get Downey mildew. For this reason, it is important to ensure that it has ample space in the garden and is not overwatered.

This is shiso also known as perilla leaf in English. Shiso is an aromatic leaf, related to the mint and basil family. Although it's commonly recognizing as a garnish in sushi dishes, shiso can also be found in other East Asian cuisines such as Korean and Vietnamese.

Fresh shiso leaves need to be kept in the refrigerator in the crisper. They dry out easily, so when you're working with them, it helps to keep them covered with a damp cloth or paper towel. Fresh shisho can last a few days but use as soon as possible for best results.

SHISO, an herb long used in Japanese cooking, is starting to show up in restaurants of all kinds whose chefs are captivated by its strong flavor. It has a mysterious, bright taste that reminds people of mint, basil, tarragon, cilantro, cinnamon, anise or the smell of a mountain meadow after a rainstorm.

Shred the shiso leaves and place them on the bottom half of a piece of paper towel. Fold over the top half of the paper towel to wrap the shiso leaves. Fold the paper towel with the shiso inside a few times, put it in a freezer bag and freeze it. The frozen shiso leaves are hard and crunchy.

How to clean shiso? ›

Cleaning shiso or other greens: Clip unblemished leaves (small and large) from the stems, drop them into a very large pot of cold water. Stir the leaves for a minute, then let the water calm. The suspended leaves allow sand to precipitate to the bottom. Carefully lift the leaves out to drain in a colander.

With the used red shiso leaves, all you need to do is to dry them! There are two ways to do it. The first option is for everyone. I bought this mesh hanging dry net on Amazon when I made Umeboshi and it was also useful for drying the red shiso leaves.

Considered as one of the seven main flavorings in Japan, it is commonly used with raw fish dishes (sushi, sashimi, etc). Traditionally grown in other Asian countries as well, it is also widely popular in Korea and China and used in their cuisines as well. There are different types of shiso leaves found in Japan.

In English, it is sometimes called the "beefsteak plant", because purple-leaf varieties resemble the blood-red color of meat. Other common names include "perilla mint", "Chinese basil", and "wild basil".

Perilla is actually the term for a number of different species of plants in the mint family. The Japanese use shiso, which is smaller and mintier than the broad, rounded perilla leaves favored by the Koreans. The flavor of perilla, grassy with notes of anise or licorice, is pleasing like any other herb.

If you ordered "Shiso" in a Japanese restaurant, you would be served Japanese Mint. Shiso is a herb commonly used in Japanese cuisine, known for its refreshing and mint-like flavor. It is often used as a garnish or added to dishes for its aromatic qualities.

It has a mysterious, bright taste that reminds people of mint, basil, tarragon, cilantro, cinnamon, anise or the smell of a mountain meadow after a rainstorm. And like cilantro, not everyone likes it.

The herb's anti-inflammatory characteristics are used to treat everything from asthma, arthritis, and eczema. It has also been used as a herbal treatment in Japan for generations. Shiso leaves are a fantastic, healthful addition to salads, soups, and stews since they are rich in calcium and iron.

Shiso and perilla are the spicy Asian cousins of mint. They are different varieties of Perilla frutescens.