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Also call:
Beefsteak plant
 | DESCRIPTION
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This Shiso leafy plant is part of the
mint family. It comes in two different types, green ao-jiso and the
red aka-jiso, and the Japanese use them in different styles of the cooking.
| HISTORY AND ORIGIN
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Its native countries are Burma, China
and northern regions of India, especially the Himalayan mountains, but it
was first grown in Japan for centuries and now in its own origin countries
they are seldom used.
| BUYING AND STORAGE
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Most times you would find fresh Shiso
leaves sold in the highly specialised Japanese food shops. Now in the
modern society, you would likely to buy them in the salted and pickled
varieties.
| PREPARATION AND USE
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As the green Shiso gives the fresh,
spearmint flavour, it is best use as a garnish either whole or chopped.
Can be use as a battered and fried like any vegetables in tempura and are
used in sushi. Like any other herbs, Shiso will bloom flowers and the
flowers themselves can be use as a garnish. The red Shiso can only be
bought in midsummer in Japan and are used in making umeboshi and the
Japanese most popular pickled sour plums.
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