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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Breeds & varieties
A sample of named types with their own origin and culinary profiles. Showing 10 of 13.
Characteristics
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Traits
Nutrition and pairings
Nutrition
Typical values per 100 g edible portion. Nutrient names open the reference page.
Nutrition Facts
Per 100 g edible portion
Amount per 100 g
- Total Fat 0.78 g
- Saturated Fat 0.21 g
- Trans Fat 0 g
- Monounsaturated Fat 0.11 g
- Polyunsaturated Fat 0.39 g
- Cholesterol 0 mg
- Sodium 26.1 mg
- Salt 0.05 g
- Total Carbohydrate 7.24 g
- Dietary Fibre 4.13 g
- Total Sugars 0.96 g
- Complex / starch 1.07 g
- Protein 2.82 g
- Water 80.1 g
- Energy 36.9 kcal
- Water 80.1 g
- Carbohydrates 7.24 g
- Sugars 0.96 g
- Monosaccharides 0.68 g
- Disaccharides 0.29 g
- Starch 1.07 g
- Amylose 0.27 g
- Amylopectin 0.8 g
- Digestible Starch 0.91 g
- Resistant Starch 0.11 g
- Fibre 4.13 g
- Soluble Fibre 1.45 g
- Insoluble Fibre 2.68 g
- Protein 2.82 g
- Plant Protein 2.68 g
- Fat 0.78 g
- Saturated Fat 0.21 g
- Monounsaturated Fat 0.11 g
- Polyunsaturated Fat 0.39 g
- Vitamins 405 mg
- Vitamin A 20 µg
- Vitamin B1 — Thiamine 0.09 mg
- Vitamin B2 — Riboflavin 0.16 mg
- Vitamin B3 — Niacin 1.06 mg
- Vitamin B5 — Pantothenic Acid 0.42 mg
- Vitamin B6 0.21 mg
- Vitamin B7 — Biotin 2.1 µg
- Vitamin B9 — Folate 81.3 µg
- Vitamin C 2 mg
- Vitamin E 1.99 mg
- Vitamin K 296 µg
- Minerals 272 mg
- Major Minerals 266 mg
- Trace Minerals 5.9 mg
- Salt 0.05 g
- Sodium Chloride 0.05 g
Vitamins
vitamin-c: 2 · vitamin-a: 20 · vitamin-b1-thiamine: 0.09 · vitamin-b2-riboflavin: 0.16 · vitamin-b3-niacin: 1.06 · vitamin-b5-pantothenic-acid: 0.42 · vitamin-b6: 0.21 · vitamin-b7-biotin: 2.1 · vitamin-b9-folate: 81.3 · vitamin-e: 1.99 · vitamin-k: 296.1 ·
Minerals
Sodium: 26.05 · Potassium: 210 · Calcium: 30 · Iron: 0.5 · Zinc: 0.4 · Iodine: 5 ·
Fresh herbs are aromatic leaves—modest macros, concentrated micronutrients and polyphenols per gram dry.
In the kitchen
Culinary partners and combinations that usually underperform with Shiso.
Usually avoid with
Often clash in flavour or tradition
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.