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Japanese · V The Canonical Dishes · Sushi

Shiso Perilla Herb Versatility and Applications

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I

Origin

Japan — cultivated from ancient times; wild varieties native to the Himalayas and China; ao-jiso cultivation in Japan from the Nara period; integral to Edo-period sushi and sashimi culture

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Description

Shiso (Perilla frutescens var. crispa) is Japan's most characteristic aromatic herb — simultaneously refreshing, slightly anise-like, minty, and faintly citric. Two main varieties: ao-jiso (green shiso), the most commonly used, with scalloped bright green leaves; and aka-jiso (red/purple shiso), used primarily for pickling (giving umeboshi and pickled ginger their red colour) and occasionally in salads. Shiso appears across the full culinary spectrum: as a sashimi garnish (chiffonade or whole leaf), as a tempura ingredient (leaf tempura is a summer classic), as a wrapper for onigiri fillings, in the flavouring of shiso-infused ponzu, as a pickling aromatic, and as a topping for Japanese pasta, cold soba, and chilled tofu.

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The Thread

—Korean kkaennip is the same Perilla frutescens plant — both Japanese shiso and Korean perilla serve as aromatic wrappers, garnishes, and pickling herbs, though Korean usage tends toward larger leaves in ssam (wrap) preparations Korean
—Perilla appears across all East and Southeast Asian herb plates, reflecting its cultivation across the region; Vietnamese tía tô parallels Japanese shiso usage as fresh herb garnish for noodle dishes Vietnamese
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Flavour Context

Refreshing, slightly anise-forward, minty, faintly citric, with an herbal sharpness that cleanses the palate between rich bites

Pillars V — VII
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