Ingredient in the Spotlight: Shiso (Beefsteak Plant)

Shiso are beautiful full leaves with a bright green color that reminds me of spring. They also come in a reddish purple variety that is often use to make umeboshi (pickled plums). Not only is it used to flavor the umeboshi, but the shiso give it a bright red color. It's without a doubt my favorite Japanese herb. They often make an appearance as a garnish on sushi platters in America but shiso is much much more than a garnish. It has a delicate sweet flavor that perfumes and compliments many Japanese dishes. It's like cilantro and Mexican food or basil and Thai food. I have already used it in my fancy sushi tsukemono but it will definitely continue to make an appearance in recipes to come.

Multiple shiso leaves.


Single leaf.