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.