I fell in love with the flavor of shiso during a trip to Japan, and the plant in my garden (purchased at a local Japanese market) went crazy, so I was looking for a recipe to use a bunch of it. Season with salt and freshly ground black pepper to your taste. Thoughtful critiques are welcome, but rudeness is not. We received a bottle of Endless Crush from Jarvis Communication free of charge to use in exchange for an honest review. Your email address will not be published. This was delicious, served with the shrimp with ponzu and fresh bonita flakes as you recommended. I introduced quite a few recipes with shiso in my first two years of blogging, but learned that this is not an easy ingredient to purchase for a lot of readers. Heat the olive oil on medium high heat and cook garlic until fragrant. It is best to change water every hour. Cumin seems a bit off from shiso… I researched in Japanese but no one seems to be able to suggest a similar taste…. This style of pasta is very popular in Japan. (since I don’t eat them), Hi Zac! If Asian store doesn’t carry it, buy Perilla from Korean stores. I saw your recipe and really want to try it. Required fields are marked *. Sorry, but where do you get the noodles from? I’m so sorry I couldn’t get back to you sooner (today was V-day…). I have never had shiso (that I know of) but now I’m going to look for some at the farmer’s market or our co-op. I don’t think you could put cumin and umeboshi together too nicely. Not an ideal situation for a shiso fiend. This was delicious, served with the shrimp with ponzu and fresh bonita flakes as you recommended. We are overrun. Thank you very much for your recipe. Thanks! . Ah so delicious. I read somewhere that the trick to getting shiso to sprout is to soak the seeds overnight in the fridge. I have an herb garden going, and would love to try adding a shiso plant (and then make this recipe)—do you happen to know anywhere in San Francisco that sells them as starts or seeds? Good luck! I’d always wanted to have a more regular supply of shiso, and this year I finally had the opportunity when I started my first garden. Your email address will not be published. Bring a bottle and share with friends! We got our Shiso seeds from Japan…my daughter-in-law’s mom brought them to us (I know it is not permitted, but she smuggled in a tiny baggie of them in her purse) when she came for our kids’ wedding. Have you tried this with honey flavor? Shiso starts are becoming more available in nurseries . Therefore it is often enjoyed with rice. I was also wondering if you could post a recipe on Hiyashi Chuuka because that’s what I always love eating during the summer! Looks delicious! There is a cooked tuna recipe and a raw tuna recipe for a fun variety! Shiso (or shiso leaves or perilla) looks like this. Turn the food processor to “on” and let it puree while slowly adding the rice bran oil until smooth. I planted shiso in a planter on the side of my house and now several years later they have spread into my lawn! I always can’t describe it… I asked Mr. JOC and he said Umeboshi… hmmm really??? To my delight our shiso plant thrived. Cover to retain heat/moisture. This post may contain affiliate links. Vac-sealed and froze half of it, and had some for dinner tonight over soba noodles and Asian style pork meatballs. It's delightful with a glass of rosé. The red variety is a colorful addition to any garden. I'm Nami, a Japanese home cook based in San Francisco. In summertime, we are supposed to get more salt (as we sweat) so it’s great dish in summer. . Design by, kosher/sea salt (I use Diamond Crystal; Use half for table salt). Can’t wait till my plant is mature enough to start harvesting. I know which one! I sautéed Vidalia onion and summer squash and threw that in. Red/Purple Shiso – Mainly used for adding colour to Umeboshi and dried red/purple shiso after it is used in pickling umeboshi, is known as a rice seasoning called “Yukari”. Good recipe! Anybody tried this recipe with purple shiso (perilla)? My Japanese-American wife agrees. Used two kinds of shiso: Ao shiso and Korean perilla, for a different flavor. It’s subtle but slightly mild taste (but sour of course). A friend sent me some seeds in the late fall and they germinated into beautiful plants. Oh wow it sounds so good. Then mince into small pieces. Have fun exploring the 700+ classic & modern Japanese recipes I share with step-by-step photos and How-To YouTube videos. Also, I bought umeboshi for the first time for this and didn’t realize there were different flavors. First soak umeboshi in water for 3-4 hours to remove some of the saltiness. Hi Judith! For the last few weeks I’ve had shiso coming out my ears and have been using it in salads, stir fries and everything else I could think of. In a food processor add the nuts, shiso, miso paste, garlic, lemon juice and olive oil. Hi Lion! At the time it was the best sushi I’d ever had, but it wasn’t just about the fish. The initial flavors has hints of strawberry and guava and ends with a slightly mineral finish. Then your dilemma becomes ” who can I give this to?” One year I took some to my favorite bartender who turned it into creative cocktails!