Description
Perilla, equally well known as Shiso is used extensively in Japan and all over Asia to season vegetables, rice, soups, fish, etc. The leaves make for exquisite decoration. It is finely sliced with ginger and added to salads, sautéed vegetables, sashimi, tempura and sushi. Shiso has a wonderful complex aroma. The taste is almost always said to be quite hard to describe; the words cinnamon, basil, anise, and citrus pop up in the attempts. The regular Perilla is usually available with either red or green leaves, the red having more of an anise flavour and slightly less spicy than the green variety, which tastes more like cinnamon.
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