Shiso

Shiso is an aromatic, medicinal, ornamental and food plant. It grows almost everywhere in Asia, but is of particular interest in Japan.

Although the term “shiso” covers several subspecies, in Japanese cuisine we mainly find green shiso (known as aojiso) and red shisho. This versatile plant has a distinct flavour, somewhere between mint and basil, with hints of cumin and cinnamon.

It is an integral part of Japanese cuisine. Its leaves are eaten raw, whole or chopped, and sometimes even fried. It can be found, for example, as an accompaniment to sushi, maki and tempura. The red variety is also used as a natural dye in umeboshi.