Whole-Dried Red Shiso Leaves (Akajiso)

All-natural, pesticide-free red shiso leaves. Whole-dried, unsalted and unpickled. The lively, vibrant taste ranges from basil to mint, with zesty and spicy overtones. 

Red shiso (Japanese Akajiso) is an aromatic 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.

• 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

See recipes below.

Benefits

Red shiso leaves are rich in vitamin A, iron, and potassium and contain significantly more beta-carotene than carrots. They also have potent antioxidant polyphenols, including Anthocyanin and Rosmarinic acid.

Red shiso leaves are used in Japanese and Chinese medicine to treat a wide variety of ailments. Their numerous beneficial properties include

❤ reducing stress
❤ anti-inflammatory
❤ antitumor
❤ antiallergic

All-Natural • Pesticide-free

Freshly-picked leaves, uncrushed for optimal quality.

Ingredients: Japanese red Perilla leaves (Akajiso, Perilla frutescens var. crispa)
Net Weight: 50 grams
Product of Japan

• Also available in 500 gram bulk pack.

How to Make 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.
2. Add 5-10 grams (to taste) of loose leaves (about 2 heaping tbsp).
3. Heat to a full, rolling boil.
4. Turn heat down, and simmer for 5 minutes.
5. Turn heat off, and wait for about 10 minutes.
6. Strain and serve.

How to Make Iced Shiso Juice

This recipe is for making 4 cups of concentrate syrup.

Ingredients

• One pack (50 grams) of dried red shiso leaves
• One cup sugar (adjust to taste)
• Four cups of water
• Three tablespoons of 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 min.
3. Strain through a sieve into another pot.
4. Add sugar. Mix well to dissolve. Simmer on low heat for 5 min.
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.

Furikake Seasoning and Onigiri Rice Balls

Make a sprinkle seasoning for rice, pasta and other dishes:

1. Crush the Shiso leaves by hand
2. Add coarse salt to taste
3. 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:

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.