Shiso is also referred to as perilla, and by any of those names, you know that it is an herb extensively used in Asian cuisine, especially Japanese, Korean, and Chinese cuisine. Due to this feature, the crab has become popular in different dishes, including sushi, salads, and many others.
The herb has the most giant leaves with serrations on its margins and is recognizable because it contributes extra flavor to the preference. Today, Shiso is well-known in many countries and regions of Asia.
Still, it remains unfamiliar in many parts of the world, and its potential as a universal seasoning has not yet to been discover.
The Origins and History of Shiso
Shiso, known today, has been cultured for over three thousand years. It was assumed that this product appeared in the mountainous areas of China, and from then on, it spread to the neighboring countries of Japan and Korea, where it is actively used for feeding.
It is quite popular in Japan; it is traditionally used in authentic meals and can be called a summer plant due to its taste and bright green color. For millennia, It has been used not only for its bparapharmacological effect but also for its medicinal uses.
Different Varieties of Shiso
There are a few varieties of Shiso, and they differ slightly in their appearance and usage in cooking. Red Shiso (Aka-shiso) and green Shiso (Ao-shiso) are the two most familiar varieties of Shiso; however, there are other kinds that are not so widely used but seem to be quite interesting.
Red Shiso and Green Shiso
Of the two, red and green Shiso are the most commonly used in culinary preparations. Red Shiso is slightly larger, has a deep, purplish-red color compared to green Shiso, and has a slightly tangy, astringent taste.
It is also used in pickles, particularly in producing umeboshi transmitted from Japan or Japanese pickled plum, and for coloring and seasoning.
Green Shiso, however, is rather mild with a smell of mint and basil and may be used in any dish, from sushi to salads.
Purple Shiso and Other Kinds
There are other varieties of Shiso, like the red-leaved Shiso and the green-leaved Shiso; there is also the purple-leaved Shiso, which is, however, similar to the red-leaved Shiso, only that it is less in color.
There are also some untamed or natural kinds of Shiso, which are relatively less popular to cultivate but possess a much stronger taste than that of the common ones, which has been discussed above. Each one has a specific flavor and appearance, making it possible to introduce radically new dishes.
Shiso in Culinary Use
Due to its distinctive taste it is used to prepare traditional and contemporary meals. Because it is versatile, it can easily be incorporated into almost any dish.
Because it has been doing this for many years, it is slowly gaining ground outside Asia, particularly among chefs who have tasted its versatility.
Shiso Food
It is used in many traditional and modern dishes, primarily because of its strong, fresh, and somewhat minty scent, complementing the food preparation.
Shiso in Japanese Cuisine
It is used in several ways in Japanese cuisine, and finding a dish that does not include this herb isn’t straightforward. It is used to decorate sashimi and sushi, where the prepared vegetables’ sharp taste enhances the fish’s density while creating a contrasting impression.
Tempura, salads, and Shiso, as a wrap for all types of fillings, are also made using Shiso for both taste and texture.
Shiso in Western Dishes
It has not been frequently used in Western cuisine, but its usage is on the increase due to its interesting taste. Some of them can be substituted for more traditional herbs such as basil or mint and give a new touch to usual recipes.
It can be used in salads, sandwiches, and cocktails, where the fresh herbaceous quality of the plant complements a number of other flavors.
Shiso in Sushi
That is why everyone knows Shiso’s role in sushi preparation; it is still regarded as one of the widely used herbs in making Japanese sushi.
The Application of Shiso in Sushi Preparation
In sushi, It complements the taste of the fish and the rest of the ingredients in the roll to counter the mouthfeel and heaviness of the rice used in the sushi. Like the fish roe, it surrounds pieces of sushi or is included in rolls; it adds a bright, a little spicy taste to the rest of the ingredients in the sushi.
Shiso Combinations with Other Ingredients
Because of its bittersweet taste, some seasonings or foods well suited for Shiso can either enhance or counter the flavors of the other. It is used in Japanese cuisine and is well combined with ume (Japanese plum) because its sourness reduces the slight bitterness of Shiso.
It also goes with heavy foods like tuna or avocado because the sharpness of Shiso can offset the fattiness. In Western cuisines, Shiso can be matched with citrus fruits, ginger, or cream cheese to give the dish an herbal hit.
This is what Shiso smells like…
Shiso has quite a distinct smell and taste. Squeezing a shiso leaf produces a powerful aroma that resembles mint, basil, and anise, hinting at spiciness. The scent has a characteristic, fresh, and light-virile note that can be accentuated by a slight sweetness, giving it a delightful, exciting note.
This aromatic quality improves the taste of foods and adds a taste-by-sight feature, which is somewhat encouraging.
Shiso Leaf: Nutritional Advantages and Utilization
In addition to its culinary uses, Shiso also has health benefits for the body of a person who uses it. The leaves are a source of some of our daily required vitamins and minerals, and they have some health benefits that can go hand in hand with taking the leaves.
Safe Consumption Practices
Indeed, that is a good question; it is possible to consume Shiso in its raw form, which is one of the most common ways of preparing it. However, as is natural with most raw greens, it is advisable that one wash the Shiso leaves well to ensure that all traces of soil or any form of chemical, such as pesticides, are washed out.
Shiso vs. Perilla
Botanical Differences
Comparing Shiso and Perilla is easy. The two plants are very similar but do not have the same plan, and botanical features do not. They are stated to be a kind of perilla, but Shiso is used primarily for Japanese dishes.
It is typically has more jagged, serrated leaves and comes in two main varieties: green and red, the two most distinguishing colors present in the label’s design. Perilla is a more general term encompassing other varieties used in Asian nations, including Korea and China.
Perilla leaves, on the other hand, are usually bigger and, in most instances, have more of a round appearance when picked; their taste varies slightly with the type of perilla used.
Culinary Uses and Preferences
In gastronomy, Shiso is best known in the cuisines of Japan, where its taste is perfect for the amplification of sushi, sashimi, or tempura. It is also used in pickles and sometimes used as an ornament. Perilla is mainly used in Korean cuisine; the specific type called kkaennip is more popular.
This has a comparatively more pungent, spicy taste than Shiso and is used in rolls, stir-fries, and kimchi. Although both herbs can be substituted for each other, and the results will be pretty decent, they are different in taste and texture, which is why they exist.
Growing Shiso at Home
It is relatively easy to cultivate but requires particular attention to environmental requirements. It is best placed in a sunny position with good soil drainage characteristics, although it can do well partially shaded.
The soil should be moist and crispy but not wet since Shiso dislikes the conditions associated with excess moisture.
If the climate of the locality where you reside is excellent, it is recommended that you grow the seeds inside your house and then transplant them into the open once the weather is warm.
Conclusion
Tasting like a cross between basil and mint but with its distinctive character, It is as helpful in the kitchen as it is in the dispensary. It can be applied literally to all types of meals, from Japanese to ordinary Western ones; it adds a unique fragrant note to the dishes.
Apart from the kitchen, people in Japan associate Shiso with health benefits, calling it a wonder herb since it contains vitamins A and C, potassium, calcium, iron, and antioxidants.
From the culinary perspective, It is an excellent seasoning that adds a new twist to your food; the plant has so much for anyone who wants natural remedies or enhancements to their health.
FAQs
What is Japanese Shiso?
Shiso, or Japanese Basil in English, also called ‘Kayan’ in some Asian countries, is perennial and can be grown all year round. It belongs to the mint family and comes in two main varieties: They are distinguished as green Shiso (aojiso) and red Shiso (akajiso).
How is Shiso Used in Modern Cooking?
Shiso in modern cooking is appreciated for its capacity to give conventional and contemporary meals an exotic background of the aromatic touch. Shiso is applied in salads, as the leaves can be used to wrap sushi and sashimi and to decorate soups and cocktails.
