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Red Shiso Whole Dried Leaves

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Whole-dried Akajiso (Japanese red Shiso) leaves. Unsalted and unpickled.

The lively, vibrant taste ranges from basil to mint, with zesty and spicy overtones.

  • Make a refreshing cup of iced Shiso juice or hot Shiso Cha
  • Use as sprinkle seasoning for your dishes (Shiso Furikake) 
  • Mix with rice to make Onigiri rice balls
  • Soak in vinegar and create an exotic salad dressing base in 10 minutes

Red Shiso leaves are also known for their free-radical fighting antioxidants Anthocyanin and Rosmarinic acid, which combat hypertension and have anti-inflammatory, anti-viral, and anti-cancer properties.

All-Natural, Pesticide-free

 Processed and dried using traditional Japanese techniques

Hand-selected leaves are hygienically packed to ensure optimal quality

Ingredients: Japanese red Perilla leaves
Net Weight: 50 grams
Product of Japan
100% Natural

• Also available in 500 gram bulk pack.

How to Make Iced Shiso Juice

Iced Shiso JuiceThis recipe is for making 3.5 cups of concentrate, yielding about 50 cups of iced shiso juice.


  • 1 pack (50 grams) red shiso leaves 
  • 1 cup sugar (adjust to taste)
  • 4 cups of water
  • 1 juiced lemon (or 3 tbsp lemon juice) to enhance shiso's red color

How to Prepare

  1. Bring 4 cups of water to boil.
  2. Add the shiso leaves. Turn heat down and simmer for 5 min.
  3. Strain through a sieve into another pot. Press leaves a bit to get more goodness.
  4. Add sugar. Mix well to dissolve. Simmer on low heat for 5 min.
  5. Turn heat off. Add lemon juice. The color will turn to vibrant red as you mix!
  6. Let the mixture cool down.

Store in the refrigerator, or keep it in the freezer.

How to Serve

Dilute the concentrate 10:1 with regular, sparkling or soda water and serve over ice instead of soft drinks.

How to Make Shiso Furikake

How to Make Shiso FurikakeFurikake is a general term for Japanese dry sprinkle seasoning. It is extensively used on rice, though it has become increasingly popular with ever-growing types of dishes.

Shiso Furikake is an easy-to-prepare and highly flavor seasoning. 

  1. Crush the Shiso leaves by hand
  2. Add coarse salt to taste 

Some like to also add a bit of sugar to the mixture.

Store your Furikake in an airtight glass jar. It should stay fresh for at least 2-3 months. 


Besides using it a sprinkle seasoning, you can mix your Furikake with rice to make Onigiri style rice balls.

  1. Cook a fresh batch of premium short grain Japanese rice or sushi rice.
  2. Let the cooked rice sit for 10 minutes. 
  3. Place some rice into a bowl using a spatula.
  4. Sprinkle some Furikake onto rice.
  5. With your spatula, mix the Furikake into the rice.
  6. Wet your hands and mold the rice balls into shape. You can also use a commonly available plastic mold.

How to Make Shiso Cha

Shiso Cha

The following instructions are for making four 250 ml cups (1 liter total).

  1. Pour a little more than 4 cups of cold water into a tea kettle. Add 5-10 grams (to taste) of loose leaves (about 2 heaping tbsp). 
  2. Heat to a full, rolling boil.
  3. Turn heat down, and simmer for 5 minutes.
  4. Turn heat off, and wait for about 10 minutes.
  5. Strain and serve.

About Red Shiso

Red Shiso (Akajiso)

Red shiso (Akajiso) is a member of the mint family of plants (scientific name: Perilla frutescens var. crispa). With its unique taste and purplish color, it is an essential part of Japanese cuisine as a natural condiment and coloring agent.

Akajiso leaves are rich in dietary fibers, vitamins A, C and B2 (riboflavin), minerals such as calcium, iron, and potassium as well as powerful antioxidants including Anthocyanin (also found in blueberry, cranberry, raspberry, and cherry) and Rosmarinic acid.


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