Shiso Leaves


Shiso leaves also know as Perilla is either red or green, the red Shiso having an anise flavor and slightly less spicy than the green variety, which tastes more like cinnamon. The leaves, which are rich in calcium and iron, are used for seasoning, coloring, pickling and garnishing.Shiso leaves can be used whole or cut into strips.Use the flower buds by collecting the seeds at the end of the season to sprinkle on salad and rice.The Japanese, in particular, use the red variety to color umeboshi and pickled ginger. Shiso seeds form an essential part of the famous seven spices of Japan, which originated more than 300 years ago in Kyoto Green Shiso leaves are often wrapped around sushi or served with "sashimi" as a garnish. They also are added to soups, tempura or dried and sprinkled over rice. Japanese chefs add red Shiso to tofu or bean curd dishes or use it wrapped around pieces of meat.


Other names: Perilla, Shiso
Translations: Shiso lapas, Šiso, lapai, Shiso Frunze, Ostavlja Shiso, Lá tía tô, Shiso Liście, Shisobladeren, Shiso पत्तियां, Листья Shiso, Shiso Φύλλα, يغادر Shiso, 시소 잎, Listy shiso, Daun basil, Shiso dahon, 紫苏叶, Fulls Shiseido, Shiso Listi, Listy shiso, Foglie di shiso, Shiso עלים, Схисо Оставља, しその葉, Feuilles de shiso, Hojas Shiso, Листя Shiso, Shiso, Shiso листа



Related Cooking Videos