Shiso

Shiso

Shiso, also known as Perilla frutescens, is a herb from the mint family, Lamiaceae. It is native to the mountainous regions of Asia, including China, India, Japan, and Korea. Shiso is a popular herb in these regions, particularly in Japan, where it is used in a variety of dishes.

Varieties

There are two main varieties of shiso: green and red. The green shiso is also known as aojiso in Japan, and is used in salads, sushi, and other dishes. The red shiso is also known as akajiso, and is used to color umeboshi, a type of pickled plum.

Cultivation

Shiso is a perennial plant that can grow up to 1 meter in height. It prefers a sunny location with well-drained soil. The plant is easy to grow from seeds, which are sown in spring. The leaves of the shiso plant are harvested in summer and can be used fresh or dried.

Culinary Uses

Shiso is a versatile herb that can be used in a variety of dishes. In Japan, it is often used as a garnish for sushi and sashimi. The leaves can also be used in salads, or as a wrap for grilled meats. The seeds of the shiso plant can be ground and used as a spice.

Medicinal Uses

In traditional medicine, shiso is used to treat a variety of ailments. It is believed to have anti-inflammatory and anti-allergic properties. The leaves are also used to treat coughs and colds, and the seeds are used to treat digestive problems.

Cultural Significance

In Japan, shiso is a symbol of summer. It is often used in the Obon Festival, a Buddhist event that honors the spirits of ancestors. During the festival, shiso leaves are used to cleanse the hands and mouth.

See Also

• Japanese cuisine
• Herbs and spices
• Traditional medicine

References

• Britannica: Shiso
• Japan Guide: Shiso
• NCBI: Medicinal Uses of Shiso

External Links

• BBC Food: Shiso
• Gardening Know How: Growing Shiso