Herb
Red Shiso
A tier
Red shiso (aka-jiso) has deep purple-red leaves used to colour and flavour umeboshi and red shiso juice—more tannic and less “fresh mint” than green, with a dusky spice. Colour bleeds into brine and vinegar beautifully. Essential for traditional pickled plums; also makes striking purple salt and syrups. Raw eating is stronger and less sweet than green leaf.
Track this ingredient
Unit
Characteristics
Preparations
JuicePickle BrineSaltSyrupUmeboshi
Traits
ColouringDye And FlavourPurplePurple Red LeafRobustTannicUmeboshi Colour
History
JP
Red shiso became integral to umeboshi pickling colour and taste.
JP
Commercial ume production demanded large red shiso leaf supply.
Red shiso juice and furikake products expanded leaf use beyond pickles.
Chefs used red shiso for natural purple plating and drinks.