Shiso Chiffonade Herb Knife Japanese

Japan — shiso cultivation since 8th century; mentioned in Nihon Shoki as food and medicine

Shiso (紫蘇, perilla, Ocimum basilicum var. citriodorum — though botanically it is Perilla frutescens) is Japan's most important culinary herb — both green (ao-jiso) and red (aka-jiso) forms serve distinct purposes. Green shiso is used raw as garnish, wrapped around sashimi, in tempura, and as a flavoring agent. Red shiso provides color and flavor to umeboshi and shiso-flavored foods. The chiffonade technique — stacking leaves, rolling tightly, slicing cross-grain into fine ribbons — must be done at the last possible moment as shiso oxidizes extremely rapidly, turning brown within minutes of cutting. The antioxidant compounds (perillaldehyde and rosmarinic acid) are volatile.

Anise, mint, basil hybrid — fresh, herbal, slightly pungent; Japan's most versatile culinary herb