Friday, June 18th, 2010
Shiso are beautiful full leaves with a bright green color that reminds me of spring. They also come in a reddish purple variety that is often use to make umeboshi (pickled plums). Not only is it used to flavor the umeboshi, but the shiso give it a bright red color. It's without a doubt my favorite Japanese herb. They often make an appearance as a garnish on sushi platters in America but shiso is much much more than a garnish. It has a delicate sweet flavor that perfumes and compliments many Japanese dishes. It's like cilantro and Mexican food or basil and Thai food. I have already used it in my
fancy sushi tsukemono but it will definitely continue to make an appearance in recipes to come.
Multiple shiso leaves.
Single leaf.
