Japanese vegetables of Recent Article

Perilla that is peculiar herb of Japan

 

Japanese cuisine uses perilla(shiso leaves) mainly as a garnish for sushi and sashimi.

Shiso is an annual herb that is a member of the mint family.
It is grown throughout Asia as a crop.
The green variety of perilla is the most common and has the strongest flavor.
Another type of perilla is red-leaved, and some varieties are tinged with red and bronze colors.

 

Japanese green perilla: 青じそ(ao jiso)		Japanese red perilla 赤じそ(aka jiso)

Sashimi (刺身)

Umeboshi (梅干し)

 

Perilla is called "しそ(shiso)" in Japan.
The Japanese call the green type "青じそ(aojiso)" or "大葉(ooba)" and often eat it with with sashimi.

We call the purple type "赤じそ(akajiso)" and use it often to make umeboshi (pickled ume).
The red variety colors food pink.

Perilla names

perilla(Generic name of perilla): しそ, シソ, 紫蘇(shiso)

green perilla: 大葉(ooba) /青じそ, 青ジソ(ao jiso)

red perilla: 赤じそ, 赤ジソ(aka jiso)