Shiso Culinary Guide: 6 Ways to Use Shiso in Your Cooking

Shiso (Perilla frutescens var. crispa) is the Japanese name for a popular Southeast Asian herb known for its jagged leaves and refreshing flavor. A member of the mint family, shiso has a unique flavor similar to basil and cilantro with subtle hints of cumin and cloves. Also known as beefsteak plant, shiso is a common garnish in Japanese, Korean, and Vietnamese cooking. Served fresh or pickled, green shiso leaves typically accompany sushi dishes along with other condiments like wasabi and shoyu (soy sauce). Red or purple leaves are commonly used for pickling.

There are many ways to use shiso beyond garnishing sushi or sashimi.

1. 1. Umeboshi: Umeboshi are salted plums and a staple in Japanese cooking. Red shiso leaves—sometimes called red perilla leaves—give umeboshi their distinctive red color. To make umeboshi, follow this recipe.
2. 2. Tempura: To add variety to a plate of vegetable tempura, make shiso leaf tempura. Dedge one side of each shiso leaf in flour, then fry the leaves for just one minute.
3. 3. Dessert: Use shiso leaves in recipes that call for mint—like ice cream, sorbets, jellies, foams, and mousses.
4. 4. Ramen: Top your ramen with shredded shiso leaves for an added serving of greens.
5. 5. Vegetable maki: Maki is a style of sushi in which ingredients like fish or vegetables are layered on top of rice and rolled in dried seaweed. Add shiso leaves and pickled radishes for a vegetarian maki roll with a refreshing kick.
6. 6. Mojito: Use shiso leaves in place of traditional mint for a unique twist on the mojito.

For centuries, shiso has also been used in Japan as an herbal remedy for a variety of ailments. It’s high in antioxidants, as well as rich in vitamin A, calcium, and iron. The oil from shiso seeds is a source of omega-3 fatty acids.

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