Ingredients
Shiso
Other Names: Bhanjira (Hindi); chi su, hung sha yao, sugeng, tyu su, yeh su, or zi su (Chinese); Chinese basil; chinesische melisse or schwarznessel (German); cinnamon plant; daun shiso (Indonesian); egoma (Japanese); nag-mon or nga-khi-mon (Thai); perilla; rattlesnake weed; tia to or tu to (Vietnamese); tulkkae (Korean). Green shiso: Ao-shiso (Japanese); Japanese basil. Red shiso: Aka-shiso (Japanese); beefsteak plant; crispy shiso; purple mint; purple shiso. Korean shiso: Korean sesame leaves; wild sesame; wilder sesam (German).
General Description: Shiso (Perilla frutescens) is a Japanese herb with large, ruffle-edged, aromatic leaves that combine elements of cinnamon, anise, basil, and mint. Shiso’s cultivation and use is most important in Japan, although it is also used in China, Burma, the Himalayan foothills, and Korea. There are two types grown in Japan: shiso, with attractive green or red ruffle-edged leaves, and egoma, with flat though serrated leaves, resembling large spearmint or basil. Green shiso has bright green leaves with a cinnamon-like scent and a flavor reminiscent of ginger. Red shiso, with reddish purple leaves and a strong aroma and flavor, is used to impart a purplish red color and special flavor to umeboshi (pickled plums), beni shoga (pickled ginger for sushi), and crosnes (Chinese artichokes). It’s also used as a wrapping for mochi (sticky rice) sweets. Egoma is valued for perilla oil, extracted from the seeds, which is used for Shinto ceremonies; interest in perilla oil is growing because it has the highest level of polyunsaturates of any oil. Perilla seeds, commonly known as sesame seeds and called shisonomi in Japan and deul gge in Korea, add their flavor and crunchy texture to soups, pickles, marinades, and sweets in Japan and Korea.
In Vietnam, shiso leaves make a fragrant garnish for noodle soups and spring rolls. Korean shiso is large leafed and green, often called _sesame leaves _or wild sesame though unrelated to sesame. It is traditionally eaten raw with rice, cooked with soy sauce and sesame oil as a side dish, fermented into kimchi, or wrapped around meat and fried in batter. Some cultivars have aromas like lemon, cinnamon, or cumin. The ground seeds are also used as a spice, especially in Korea.
Purchase and Avoid: The leaves are usually used fresh. Frozen leaves can be used for color and flavoring, though not for garnish because they will be wilted and darkened.
Serving Suggestions: Garnish sashimi with shiso leaves. Batter and deep-fry shiso leaves for tempura or garnish tempura with the raw leaves. Use the larger Korean shiso leaves to wrap foods such as spring rolls. Use red shiso to make pink vinegar, or make pink rice by mixing in a few chopped leaves just before serving.
Food Affinities: Fish, ginger, kimchi, meat, miso, noodle soup, raw fish, rice, salads, sesame oil, soy sauce, spring rolls, tofu, umeboshi.
from Quirk Books: www.quirkbooks.com
