shiso leaves
Also known as: perilla leaves, japanese basil, aojiso
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Also known as: perilla leaves, japanese basil, aojiso
Per 100g
Nutrition data source: USDA FoodData Central
Common measurement equivalents in grams
When stored properly in a damp paper towel and plastic bag, they typically last 3 to 5 days.
A mix of fresh mint and Thai basil is the closest substitute, though the flavor profile is unique.
Yes, they are most commonly eaten raw in sushi, sashimi, and salads to preserve their delicate aroma.
They have a complex flavor profile that is a mix of mint, basil, anise, and citrus.
Look for leaves that are bright green (or deep purple for red shiso), firm, and free of dark spots or wilting.
They can be frozen, but they will lose their crisp texture. It is best to freeze them in oil or as a pesto.
Yes, the two main types are green shiso (aojiso), used for culinary purposes, and red shiso (akajiso), often used for pickling and coloring.
Rinse them gently under cold water and pat them completely dry with a paper towel before using.
Shiso is a specific Japanese variety of the Perilla frutescens plant. While related to Korean perilla, they have slightly different leaf shapes and flavors.
shiso leaves is a versatile ingredient found in cuisines around the world. With 37 calories per 100g and 3 grams of protein, it's a nutritious addition to many dishes.
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