Perilla, also known as Shiso, is a widely used herb in Japan and across Asia for seasoning various dishes, including vegetables, rice, soups, fish, and more. The finely sliced leaves add a touch of elegance to culinary presentations. In Japanese cuisine, it is often paired with ginger in salads, sautéed vegetables, sashimi, tempura, and sushi. Shiso boasts a delightful and intricate aroma, with a taste that is often challenging to articulate, with hints of cinnamon, basil, anise, and citrus commonly mentioned. The traditional Perilla comes in both red and green leaf varieties. The red leaves impart a more pronounced anise flavour and are slightly less spicy than their green counterparts, which carry a cinnamon-like taste. This unique variation of Perilla, sometimes referred to as Perilla ‘Britton’ or ‘Briton’ and known as ‘Hojiso’ in Japan, features bi-coloured leaves. With serrated edges and red veins, the leaves display a striking color contrast, especially when grown in temperatures below 29°C.
