Shisso, Perilla, Japanese basil with steak grass or other names; Traditionally, it is an aromatic plant from the same botanical family as the mint accompanying Sushi and Sashimi.
Shiso’s traditional use to separate products from a tray or plate to prevent the flavors of different elements is common.
Shiso leaves also have antibacterial properties attributed to compounds called phytocites believed to help prevent the disruption of foods wrapped in leaves.
For this reason, the Japanese have been using Shiso leaves to slow down the deterioration of raw fish and seafood for centuries.
Depending on your location, it can be a bit difficult to find steak grass fresh and may be a little more expensive than other fresh plants. Sometimes it is sold as frozen or dried.
Steak grass varieties have two main types of shiso leaf used in cooking: green and red.
Green Shiso leaves are far more common; Red Shiso leaves can also be eaten, but it has a more bitter and painful taste.
Red Shiso leaves are often used to paint foods such as plum pickles and ginger pickles known as Umeboshi.
Red Shiso leaves are also the main component used in the production of a refreshing beverage called shiso juice.
Shiso juice is prepared by boiling red shiso leaves, then filtered into the liquid with sugar and vinegar and making a syrup.
This syrup is then combined with foamy water and served with ice. The resulting beverage has a vivid red color similar to cranberry juice.
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Perilla leaf usage areas were more than just a separatist or edible garnish. It is usually found as a component in the sush itself.
Salmon matches well with greasy fish such as yellow tail and tuna, and a whole leaf can be eaten by wrapping a piece of Sashimi and dipping in soy sauce.
Shiso also completes vegetables and fruits. Leaves; It is often mixed with salads to add fresh, citrus aroma. All Shiso leaves are sometimes dipped into a slight dough and fried until crispy and fluffy.
Shiso is also a frozen dessert called Granita, a popular material in drinks and desserts, including mojito cocktails and simple syrup.
It is also dried and grinded and used as a spice and sprinkled with rice, omelets and soups such as dried nori.
A traditional use of Shiso leaves is to wrap a popular snack Shiso Maki; Here, Shiso leaves are wrapped around a filling of flavated miso paste and other components, including eggplant and roasted crushed walnuts, then swelling and fried until crispy.
How is Perilla taste? Cinnamon, cloves and mint notes with fresh, citrus has a taste. It has a bit of a bitter taste and has a bitter finish -especially red shiso leaves.
While tissue is similar to fresh mint leaves, dried Shiso has a lighter taste.
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