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
❤ Sprinkle seasoning for your dishes (Shiso Furikake)
❤ Mix with rice to make Onigiri rice balls
❤ Soak in vinegar for an exotic salad dressing base
All-Natural • Pesticide-free
Freshly-picked leaves, uncrushed for optimal quality.
Ingredients: Japanese red Perilla leaves (Akajiso)
Net Weight: 50 grams
Product of Japan
How to Make Shiso Cha
The following instructions are for making four 250 ml cups (1 liter total).
- 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).
- Heat to a full, rolling boil.
- Turn heat down, and simmer for 5 minutes.
- Turn heat off, and wait for about 10 minutes.
- Strain and serve.
This recipe is for making 3.5 cups of concentrate, yielding about 50 cups of iced shiso juice.
You will be adding lemon juice to bring out Shiso's red color.
- One pack (50 grams) red shiso leaves
- One cup sugar (adjust to taste)
- Four cups of water
- One juiced lemon (or 3 tbsp lemon juice)
How to Prepare
- Bring 4 cups of water to boil.
- Add the shiso leaves. Turn heat down and simmer for 5 min.
- Strain through a sieve into another pot.
- Add sugar. Mix well to dissolve. Simmer on low heat for 5 min.
- Turn heat off. Add lemon juice. The color will turn to vibrant red as you mix!
- Let the mixture cool down.
Store in the refrigerator, or keep it in the freezer.
To serve, dilute the concentrate 10:1 with regular, sparkling or soda water. Serve over ice.
Furikake Seasoning and Onigiri Rice Balls
Make a sprinkle seasoning for rice, pasta and other dishes:
- Crush the Shiso leaves by hand
- Add coarse salt to taste
- Add sugar to taste (optional)
Store in an airtight glass jar. It should stay fresh for at least 2-3 months.
You can mix your Furikake with rice to make Onigiri style rice balls:
- Cook a fresh batch of premium short grain Japanese rice or sushi rice.
- Let the cooked rice sit for 10 minutes.
- Place some rice into a bowl using a spatula.
- Sprinkle some Furikake onto rice.
- With your spatula, mix the Furikake into the rice.
- Wet your hands and mold the rice balls into shape. You can also use a commonly available plastic mold.
About Red Shiso
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, calcium, iron, potassium as well as Anthocyanin and Rosmarinic acid.