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Shiso – Aromatic Leaves
Shiso is a plant from the mint family. Shiso is widespread throughout Southeast Asia. However, there are different subspecies in the various countries, all of which taste slightly different. In Japan, for example, a different subspecies of shiso is eaten than in Korea. Shiso is also known as perilla, ooba or "ao-shiso". Ao in Japanese actually means "blue", but for example when a pedestrian traffic light turns green, this is sometimes also referred to as "ao". Shiso has green leaves that are quite large and oblong (approx. 15x10cm). But there are also subspecies that have smaller leaves! Shiso leaves have jagged edges and taper to a point – they may remind you visually of nettles, but they have no stinging hairs and therefore do not sting. Shiso tastes slightly grassy, somewhat minty and also has a slight basil note – of course besides the unique shiso aroma. Shiso is grown both in greenhouses and outdoors. But you can also order the seeds online and easily grow shiso yourself. If you let your shiso grow outdoors, you should plant it in spring or summer!
How is Shiso used?
Shiso is usually used raw and unprocessed: As a flavoring, for coloring or also as a decoration, because the leaves look very beautiful. Shiso is also used in Sushi , Sashimi and Tempura . Shiso brings a wonderfully fresh note to Sashimi . You can also eat the shiso blossoms as Tempura . That tastes incredibly delicious! I loved that as a child – unfortunately it is almost non-existent in Germany. The sprouts and the small leaves of shiso are also gerne eaten as salad – these have the full shiso aroma, but are a bit more expensive than the large leaves. The fresh seeds can also be eaten. Finally, there is also shiso oil – but this is a rather rare delicacy oil.
Shiso and Umeboshi
There is also red-purple shiso, which is mainly used in the production of umeboshi (a pickled Japanese plum). The red-purple shiso provides more aroma, has an antibacterial effect and also gives the umeboshi its red color. Today, however, food coloring is often used to help.
Comments
Vielen Dank für deine Informationen. Ich hatte von diesem Gewürz vorher noch nie gehört. Ich werde es probieren selber anzubauen. Das japanische Gemüsegärtnern interessiert mich sehr. Was verwendet deine Oma als Dünger und als Schutz vor Pflanzenschädlingen? Über einen Blogbeitrag würde ich mich sehr freuen. Vielen Dank.
Erst einmal vielen Dank für den schönen Post! Kann das bestätigen, einmal Shiso immer Shiso - es sät sich von Jahr zu Jahr mehr aus und irgendwann findet man es im Rosentopf, im Flieder, unter dem Birnbaum und überall, wo gegossen wird... Bei mir wächst seit 7 Jahren die purpurne Variante und sieht superschön aus. Allerdings scheint der Geschmack etwas schwächer zu sein als der der grünen Normalform - die ich aber nur einmal vor Jahren frisch probieren konnte.. Daher die Fragen an den Experten: Gibt es große geschmackliche Unterschiede zwischen den verschiedenen Shiso-Varianten? Vielen Dank für eine Antwort & liebe Grüße, Fabian