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Fresh herbs · Fresh herbs

Shiso leaves

Jagged mint-family leaf with a cool, minty-citrus, slightly cumin-like flavour. Used fresh in Japanese cooking.

Also called: perilla leaves (shiso), ooba, ohba, aojiso, akajiso, red shiso, green shiso, beefsteak plant

Around the world: 紫蘇, しそ, 大葉 (ja)

A kind of fresh herbs

Read the full spice guide: flavour, history and how to use it

What it is

Shiso is the Japanese name for a culinary variety of perilla. Green shiso (aojiso or ooba) has broad, serrated leaves eaten fresh with sashimi, in rolls and in salads; red shiso (akajiso) is mainly used to colour and flavour umeboshi plums and pickles. Korean perilla leaves (kkaennip) belong to the same species but are a different variety with a stronger, more sesame-like taste.

Perilla frutescens var. crispa

How it’s used

  • Garnish and wrapper for sashimi and sushi rolls
  • Tempura (fried on one side)
  • Shredded over rice, noodles and salads
  • Red shiso for umeboshi and pickled ginger colour
  • Shiso juice and syrups

Characteristics

Taste
Minty, basil-like, with citrus and a faint cinnamon or cumin note.
Sold as
fresh
Cooking uses
Usually eaten raw, Used as a garnish
Common in
Japanese, Korean

Storage

Refrigerated. Stand stems in a little water or wrap in damp paper towel in a container; use within 4–5 days.

Diet, allergens and safety

No major allergens in typical versions.

  • Vegetarian
  • Vegan
  • Dairy-free
  • Egg-free
  • Gluten-free
  • Nut-free
  • Soy-free
  • Caffeine-free

Nutrition per 100 g

Energy
23 kcal
Protein
3.15 g
Carbohydrate
2.65 g
Fat
0.64 g
Fibre
1.6 g
Sugars
0.3 g

USDA FoodData Central: Basil, fresh (a close stand-in).

Substitutes

Optional — what works if you don’t have it, and how it changes the dish.

  • Mint — Mix equal parts mint and Thai basil for a rough match.

Related ingredients

Recipes with shiso leaves

No recipe in the catalogue uses it yet.

More fresh herbs