Herb
Shiso
Shiso (perilla) is a jagged-leaved herb with green and red forms used in Japanese, Korean, and Vietnamese cooking. Green shiso wraps sashimi, seasons rice, and cuts rich fried foods; red shiso colours and flavours umeboshi and pickling brines. Aroma mixes mint, basil, cumin, and cinnamon depending on chemotype. Fresh leaves are standard; flower spikes (hojiso) and buds are seasonal delicacies.
Also known as: Shiso / Ōba, Kkaennip, Tía Tô, Zǐsū
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History
Perilla was cultivated in East Asia for oilseed, herb, and medicinal use.
Shiso entered Japanese court and temple cuisine as a distinctive aromatic leaf.
Red shiso became essential to umeboshi pickling colour and flavour traditions.
Sushi culture globalised green shiso as a standard garnish and wrap herb.