Herb
Aka-jiso
A tier
Aka-jiso is the Japanese designation for red/purple shiso—the leaf that stains umeboshi pink-red and seasons the brine. Culinary identity matches red shiso; the name appears on Japanese seed and market tags. Use for pickling colour first, garnish second. Stems and leaves both release pigment when salted and massaged.
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Unit
Characteristics
Preparations
BrineJuiceSalt MassageUmeboshi
Traits
DyeingJapanese Red NamePickle DyePurple LeafRed PurpleTraditional
History
JP
Aka-jiso was named and farmed specifically for pickle colouring.
JP
Regional ume industries standardised aka-jiso leaf quality.
JP
Home picklers still sought aka-jiso for authentic umeboshi hue.
International Japanese grocers stocked aka-jiso seasonally for DIY pickles.