Question 1

What is the taste of shiso leaf?

Accepted Answer

The taste of shiso leaves is a complex mix of flavors. It has a unique flavor profile often described as a mix between mint, basil, and anise. They’re pungent, spiced yet have a refreshing aftertaste.

Question 2

How should I use shiso leaves in cooking?

Accepted Answer

Shiso leaves are versatile and can be used in a variety of dishes. Use them raw in salads, or as a garnish on cooked dishes. They can be tempura fried, pickled, or used in tea. You might want to chop them up before adding them to your dish so their intense flavor doesn’t overpower other flavors.

Question 3

Can I eat shiso leaves raw?

Accepted Answer

Yes, you can! Shiso leaves are often eaten raw in salads or as a complement to sashimi. Eating them raw can provide a burst of freshness and complexity to a dish.

Question 4

Are shiso leaves good for you?

Accepted Answer

Absolutely! Shiso leaves are packed with calcium, iron, and vitamin C. They also possess antioxidant, anti-inflammatory, and antimicrobial properties.

Question 5

What is the difference between green and red shiso leaves?

Accepted Answer

Green (aojiso) and red (akajiso) are two main types of shiso leaf, with green being more common. The differences lie mainly in their appearance and how they're used. While the green variety is often consumed raw or used as a garnish, the red variety is more typically used in pickling or as a dye in certain dishes.

Question 6

What can I substitute for shiso leaves?

Accepted Answer

If you can't find shiso leaves, good substitutes include mint leaves, basil, or a combination of the two. The flavor won't be exactly the same, but these options can provide a similar aromatic freshness.

Question 7

Can I use dried shiso leaves?

Accepted Answer

Yes, you can use dried shiso leaves. They can be used in soups, teas, or as a seasoning.

Question 8

Can shiso leaves be used in drinks?

Accepted Answer

Definitely! Shiso leaves can be used in a variety of cocktails, providing a unique aromatic twist. They can also be used to make shiso-infused syrups or teas.

Question 9

Are shiso leaf and perilla leaf the same?

Accepted Answer

Yes, shiso leaf and perilla leaf are different names for the same plant. It's also known as Japanese basil.

Question 10

Can shiso leaves be frozen for storage?

Accepted Answer

Yes, shiso leaves can be frozen. One way to do this is by washing and drying the leaves, then packing them in plastic bags in small amounts. Alternatively, you can puree them and store them in an ice cube tray for easy portioning in future.

Question 11

When does shiso leaf expire?

Accepted Answer

In the fridge, fresh shiso leaves typically last about one week, sometimes even up to 10 days, provided they're properly stored. If you notice the leaves wilting or losing their vibrant color, these are clear signs that they are past their prime, even if they're not technically expired yet. On the countertop, they usually dry out after 2 to 3 days. However, if you dry them correctly, they can be used as a seasoning and will last for months.

Question 12

How do you tell if shiso leaf is bad?

Accepted Answer

Fresh shiso leaves ready for the trash bin will display clear signs of distress. Key things to look out for include slimy or wet texture, loss of green or red color (they turn more brown or yellowish), and an off-putting or moldy smell. If the leaves are dried, they'll get a rather stale and less pungent aroma when they're no longer good to use.

Question 13

Tips for storing shiso leaf to extend shelf life

Accepted Answer

• Store fresh shiso leaves in the refrigerator. Wrap them in a paper towel before placing inside a loosely closed plastic bag to absorb excess moisture and prevent the growth of bacteria.

• Dry shiso leaves can be stored in a clean, airtight jar away from direct sunlight, moisture, and any heat sources. Don't worry, they don't lose much of their flavor when dried!

• Shiso leaves can also be pickled in a mixture of vinegar, salt and sugar. Stored in a sterilized jar, this method extends their shelf life to several months while simultaneously imparting a delightful sweet-tangy taste to the leaves.

• Another popular method in Japan is to preserve shiso leaves in salt. Layer salt and leaves in a jar, press down with a weight and let it sit. This technique can keep your leaves edible for up to a year but they do get quite salty - perfect for adding umami to your dishes!

Question 14

Analysis of shiso leaf

Accepted Answer

When cooking with shiso leaf, people commonly struggle with how to incorporate it into their dishes due to its distinct and somewhat overwhelming flavor. This can lead to either underutilizing the ingredient or using it improperly, either of which may disrupt the intended flavor balance of the dish. The key to using shiso leaf effectively lies in understanding its flavor profile and knowing how to pair it with other ingredients. Shiso leaves can and often are eaten raw, lending a burst of freshness and complexity to dishes. Alternatively, they can be tempura fried, pickled, or even used in cocktail mixology for a unique twist. Here's a little known tip: Red shiso leaves are often used to dye pickled plums (umeboshi), resulting in a beautiful ruby hue.

Shiso Leaf

THE APP

RECIPES

PRODUCTS

THE COMPANY

PRIVACY

|

terms