Perilla Leaf
Perilla leaf, known as shiso in Japanese cuisine, is an aromatic herb with a distinctive complex flavor profile that balances mint, anise, and citrus notes. Native to East Asia, it is essential in Japanese, Korean, and Chinese cuisines where it serves both culinary and decorative functions. The herb appears in two main varieties: green shiso (aojiso) and red/purple perilla (akajiso), each with subtle flavor differences and traditional applications.
Flavor Profile
Cool, herbaceous quality similar to spearmint but more sophisticated and complex
Subtle sweet spice reminiscent of fennel or star anise in the background
Lemony, slightly grassy top note with hints of grapefruit zest
Delicate aromatic quality with hints of honeyed sweetness
Seasonality
Summer (June-September in Northern Hemisphere)
Late spring through early fall in temperate regions; year-round in tropical regions
Best Months
Culinary Uses
Available Forms
Key Techniques
- Fresh garnish (uncooked)
- Tempura frying
- Wrapping and grilling
- Pickling and fermentation
- Steaming
- Sautéing gently
- Infusing into oils and vinegars
- As bed for serving (decorative cushion)
- Shredding for noodle dishes
Classic Dishes
Flavor Pairings
Perfect Pairings
Shiso's antimicrobial properties and digestive aids complement raw seafood; its cooling anise notes enhance delicate fish flavors without overpowering
All three are pungent East Asian seasonings; shiso provides herbal complexity alongside the heat and sharpness of these condiments
Shiso's antimicrobial properties and digestive aids complement raw seafood; its cooling anise notes enhance delicate fish flavors without overpowering
Essential pairing in sushi and rice dishes; shiso's herbal notes elevate simple rice without competing with other ingredients
The umami depth of soy complements shiso's herbal freshness, creating a balanced, savory combination
Good Pairings
Shiso garnish adds fresh, aromatic notes to hot noodle soups and cold noodle dishes
Shiso's anise undertones and mint notes cut through pork's richness, aiding digestion
The gentle acidity and slight sweetness complement shiso without overwhelming delicate flavors
Shiso garnish adds fresh, aromatic notes to hot noodle soups and cold noodle dishes
Both provide fresh, oniony, herbaceous qualities that build layered complexity
Storage & Handling
Method
Refrigeration in a sealed container or wrapped in damp paper towels in a plastic bag
Duration
5-7 days, best used within 2-3 days for optimal flavor
Pro Tips
- Do not wash until immediately before use to prevent premature wilting
- Store stems in a small glass of water like a bouquet for extended freshness
- Keep away from ethylene-producing fruits like apples and bananas
- Wrap individually in paper towels to prevent moisture accumulation
- Store in the coldest part of the refrigerator (35-40°F)
Origin & Heritage
History
Perilla has been cultivated in East Asia for over 2,000 years, with evidence of use in traditional Chinese medicine dating back centuries. It spread throughout the region and became particularly integral to Japanese cuisine during the Edo period. The herb arrived in Western cuisine relatively recently, primarily through Japanese food culture's global expansion in the late 20th century.
Cultural Significance
In Japan, shiso is considered essential to authentic cuisine and symbolizes culinary refinement and attention to detail. Korean cuisine treats perilla as a staple vegetable, with leaves pickled, fried, and served as banchan (side dishes). The herb holds significance in traditional Chinese medicine for its warming properties and digestive benefits.
The Science
Understanding the key chemical compounds helps explain why perilla leaf pairs well with certain ingredients.
The dominant volatile compound responsible for shiso's distinctive minty-anise aroma and flavor; provides fresh, cool sensation with subtle spice
Citrus-derived terpene contributing lemon and grapefruit brightness; enhances the herb's uplifting quality
Spicy-herbaceous compound found in mint family plants; contributes cooling sensation and minty undertones
Flavonoid antioxidant with anti-inflammatory properties; more concentrated in red/purple varieties
Purple pigments in red perilla varieties with potent antioxidant and anti-inflammatory effects; responsible for deep coloration
Bioflavonoid compound supporting traditional medicinal uses for respiratory and allergic conditions
Quick Tips
TL;DR for Perilla Leaf
Best For
Sashimi with Shiso, Samgyeopsal Ssam
Top Pairing
Raw Fish Sashimi
Pro Tip
Fresh garnish (uncooked)
Storage
5-7 days, best used within 2-3 days for optimal flavor fresh · Up to 8 months when properly sealed frozen
Nutrition
Per 100g
Health Benefits
- High in antioxidants, particularly anthocyanins in red varieties, which support cellular health and reduce inflammation
- Excellent source of vitamin K for bone health and blood clotting factors
- Contains perillaldehyde and other volatile compounds with potential anti-inflammatory and antimicrobial properties
- Traditional use in East Asian medicine for digestive support and relief from allergic symptoms
Buying Guide
Price Range: $$
Look For
- Leaves are bright green (or deep purple-red for akajiso) with no browning or yellowing
- Stems are firm and crisp, snapping cleanly when bent
- Leaves have a strong, pleasant herbal aroma when gently rubbed
- No wilting, soft spots, or visible damage to leaf surface
Avoid
- Yellow, brown, or blackened leaves indicating age or damage
- Mushy stems or limp, wilted appearance
- Slimy or damp texture suggesting rot or excessive moisture
- Mold, mildew, or visible pest damage
Where to Find
- Asian specialty markets (Japanese, Korean, Chinese), High-end farmer's markets in urban areas, Japanese grocery stores, Korean markets and supermarkets, Southeast Asian markets, Some Whole Foods and upscale supermarkets with international sections, Online specialty food retailers shipping fresh herbs, Local farms with Asian crop focus during summer months
Did You Know?
- 1.The genus name Perilla comes from the Tamil word 'perilla' meaning 'folded' or 'plaited,' referring to the distinctive wrinkled texture of the leaves
- 2.In Japanese, 'aojiso' means 'green perilla' (ao = green) while 'akajiso' means 'red perilla' (aka = red), with the red variety being slightly more bitter and traditionally used for pickling
- 3.Perilla is considered an invasive species in parts of North America and Europe due to its vigorous self-seeding; in some regions it's banned or controlled despite its culinary value
- 4.One of the more unusual culinary uses of perilla is in Japanese perfume-enhanced haute cuisine, where individual leaves are sometimes presented as edible aromatic elements
- 5.Red perilla (akajiso) contains significant amounts of anthocyanins, the same pigments responsible for the color of blueberries and red cabbage, making it a functional food in Japanese cuisine
Plating Guidance
Explore all techniques →Vessel
Small plates or as garnish on other dishes
Color Palette
Green accent against proteins and starches
Arrangements
Garnish Ideas