Perilla Leaves

Shiso, the leaves of the perilla plant, are used to add an aromatic finish to cooked food or soups, and tend to be used more sparingly than herbs are in Western cuisine. This popular herb is available in two types: aojiso (green shiso), also called oba, which is used as a garnish for sushi and sashimi and can also be fried to make tempura; and purple-coloured akajiso (red shiso), which is used in umeboshi or as dried flakes to add a savoury flavour to rice.