Shiso
Shiso (Perilla frutescens) is a Japanese herb in the mint family, sold as broad, jagged-edged leaves that taste like a cross between mint, basil, and citrus with a faint anise note. Green shiso (ao-jiso) is used fresh as a garnish and wrap; red or purple shiso (aka-jiso) is more astringent and mostly used to dye and flavor umeboshi pickled plums. It's the same plant most people know as perilla in Korean cooking, though Korean perilla leaves (kkaennip) are a slightly different, larger-leafed cultivar with an earthier, less minty flavor.
Varieties
Green shiso (ao-jiso) is milder and used fresh as a garnish or wrap. Red or purple shiso (aka-jiso) is more bitter and astringent raw, and is almost always cooked or pickled, most commonly with umeboshi plums, which it also dyes deep pink-red.
Buying tips
Look for leaves that are uniformly green (or uniformly deep purple-red for aka-jiso) with no wilted edges, dark spots, or slimy patches. Japanese grocers often sell it in small plastic sleeves of 10 to 20 leaves; buy only what will be used within a few days since it doesn't keep long.
Substitutes
Thai basil — 1:1 by leaf count
Closest widely available substitute; has the anise note shiso has but lacks the citrus edge, so add a small pinch of lemon zest.
Fresh mint and Thai basil, mixed — 1:1 combined
Use roughly equal parts mint and Thai basil torn together to approximate shiso's mint-anise-basil profile.
Korean perilla leaves (kkaennip) — 1:1
Same plant family and easy to find at Korean grocers; flavor is milder and grassier, less minty than Japanese shiso.
Cilantro — 1:1
Not a close flavor match, but works as a fresh green garnish substitute when shiso's specific taste isn't essential to the dish.
Storage
Shiso leaves bruise and blacken fast. Wrap them loosely in a barely damp paper towel, place in a partially sealed plastic bag or container, and refrigerate; they hold for about 4 to 5 days. Avoid stacking leaves tightly, since bruised spots turn brown quickly.
How to use
Use whole green leaves as a wrap for rice, sashimi, or grilled meat, or shred it finely into a chiffonade to scatter over cold noodles, salads, and tofu. It's also fried tempura-style as a single leaf, or muddled into cocktails and sodas for its citrus-mint aroma. Add it raw or at the very end of cooking since heat mutes its flavor quickly. Purple shiso is typically simmered with umeboshi or steeped to make sweet-tart shiso juice rather than eaten raw.
What it pairs with
Pairs naturally with raw fish, rice, soy sauce, sesame oil, ume plum, and citrus. Also works well with grilled pork, tofu, and cold noodle dishes where its cooling, minty edge cuts through richness or heat.
Nutrition
Shiso is very low in calories per leaf and used in small amounts, but it's a good source of vitamin A, vitamin K, and iron relative to its size, and contains perillaldehyde, the compound responsible for its distinct aroma.
FAQ
Is shiso the same as perilla?
Yes, botanically. Shiso is the Japanese cultivar of Perilla frutescens; Korean kkaennip is a different cultivar of the same species with a milder, less minty flavor and slightly larger, rounder leaves.
Can shiso be eaten raw?
Green shiso is typically eaten raw as a wrap or garnish. Purple shiso is more astringent raw and is usually cooked, pickled, or steeped rather than eaten fresh on its own.
Why does my shiso turn black in the fridge?
The leaves bruise easily from moisture contact and pressure. Store them dry-wrapped in a paper towel rather than sitting in a wet bag, and avoid stacking more than a few leaves on top of each other.
Does shiso taste like basil?
It shares basil's anise-like note but adds a cooling mint quality and a citrusy edge that basil doesn't have, making it more aromatic and complex than either mint or basil alone.
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