Red Shiso Juice Recipe — A Japanese Summer Tradition

When I recall the summers of my childhood, one of the most vivid memories is my mother in our kitchen, preparing red shiso juice. The earthy, slightly tangy aroma would waft through the house as the leaves simmered, and I would peer into the pot, mesmerized by the deep purples swirling in the steam.

I grew up in Mimasaka, where summers were hot and humid. On days when the cicadas sang loudly in the trees, my mother would serve the juice chilled in tall glasses, the vibrant red catching the sunlight through our shōji screens. One sip was enough to cool me down — refreshing, lightly sweet, and with a gentle tartness that lingered on my tongue.

Red shiso (perilla, Japanese Akajiso) has been a staple in Japanese kitchens for centuries, cherished not only for its flavor but also for its health benefits. Making this juice was more than just preparing a drink; for my mother, it was a small act of care, a way to bring a little comfort into the heat of summer.

Today, I continue the tradition, making red shiso juice the same way my mother did.

Ingredients

• One pack (50 grams) whole-dried red shiso leaves
• One cup sugar (adjust to taste)
• Four cups water
• Three tablespoons lemon juice (or apple cider vinegar)

How to Prepare

1. Bring the water to a boil.
2. Add the shiso leaves. Turn the heat down and simmer for 5 minutes.
3. Strain through a sieve into another pot.
4. Add sugar. Mix well to dissolve. Simmer on low heat for 5 minutes.
5. Turn the heat off. Add lemon juice. The color will turn to vibrant red as you mix.
6. Let the mixture cool down. Dilute with regular, sparkling, or soda water to taste and serve over ice.

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

About Red Shiso

Red shiso is not just a summer refreshment. It's a powerhouse of health benefits. This aromatic herb from the mint family, valued in Japanese kitchens for centuries, is rich in nutrients. The leaves provide vitamin A, iron, and potassium, and they contain more beta-carotene than carrots. They also deliver antioxidant polyphenols such as anthocyanin and rosmarinic acid, making it a great addition to your diet.

I use red shiso in many ways: I brew it into shiso cha, sprinkle it as furikake seasoning over rice, add it as a natural coloring in pickled vegetables, and even use it in salads and sushi for its unique flavor and color.

But beyond its benefits and versatility, shiso’s invigorating aroma, zesty taste, and vivid color have a character all their own.

shiso’s aroma fills the room
purple leaves turn summer red
cicadas singing