Red Shiso
Red shiso is a distinctive Japanese herb with deep burgundy, crinkled leaves and a complex flavor profile balancing mintiness, spiciness, and subtle citrus notes. Prized in Japanese cuisine for both culinary and decorative purposes, it serves as a natural food colorant, particularly in pickled plum (umeboshi) production where it imparts its characteristic crimson hue. The herb is essential to authentic Japanese cooking and holds cultural significance as a symbol of tradition and quality in Japanese food preparation.
Flavor Profile
Cool, refreshing minty character with subtle floral undertones reminiscent of spearmint and lavender
Warm, peppery bite with a slight numbing sensation that develops on the palate
Subtle lemon and grass notes that provide brightness and complexity
Underlying savory, deeply satisfying quality that enhances other ingredients
Seasonality
Summer (June-August) in Northern Hemisphere; December-February in Southern Hemisphere
Late spring through early autumn in temperate climates; year-round in tropical/subtropical regions
Best Months
Culinary Uses
Available Forms
Key Techniques
- Wrapping
- Shredding raw
- Blanching
- Steaming
- Salt-curing
- Infusing
- Garnishing raw
- Tempura frying
Classic Dishes
Flavor Pairings
Perfect Pairings
Classic pairing where red shiso's peppery notes complement the plum's tartness, creating umeboshi's signature flavor profile with natural affinity in both taste and preservation chemistry
Toasted sesame's nutty earthiness balances red shiso's peppery-minty intensity, creating complex layered flavors common in Japanese and Korean cuisines
Red shiso adds herbal complexity to plain rice and amplifies the brightness of rice vinegar-based dressings, essential for sushi preparation
The herb's antimicrobial properties and fresh, clean flavor profile enhance delicate fish without overpowering it, while aiding digestion of raw proteins
The herb's umami undertones harmonize with Japanese umami foundations, deepening and rounding out seafood-based dishes
Good Pairings
Spicy aromatics layer well with shiso's peppery quality, creating multi-dimensional heat in Asian-inspired preparations
Spicy aromatics layer well with shiso's peppery quality, creating multi-dimensional heat in Asian-inspired preparations
Red shiso's peppery, anise-like notes with subtle citrus undertones complement pomegranate's tart, sweet, and slightly astringent berry flavors. Both ingredients bring vibrant color, aromatic complexity, and refreshing qualities that enhance each other in acidic applications, creating a sophisticated balance between herbal and fruity profiles.
Red shiso's bright flavor prevents summer vegetables from tasting bland, particularly in grilled or blanched preparations
Citrus brightens red shiso's herbal notes, with complementary peppery and floral characteristics creating refreshing summer flavor combinations
Storage & Handling
Method
Wrap in damp paper towels, place in plastic bag, and refrigerate in crisper drawer
Duration
5-7 days
Pro Tips
- Store away from ethylene-producing fruits like apples and bananas
- Keep stems upright in a glass of water for extended freshness (up to 2 weeks)
- Do not wash until ready to use to prevent excess moisture and decay
- Check regularly for wilting and remove any decayed leaves immediately
Origin & Heritage
History
Red shiso (akajiso) originated in China and was introduced to Japan centuries ago, where it became deeply integrated into Japanese culinary tradition. The herb thrived in Japan's climate and was selectively cultivated for its distinctive red coloration and superior flavor profile. It has been used in Japanese home cooking and traditional medicine for over 1,000 years, with documented use in Edo period cuisine.
Cultural Significance
In Japan, red shiso holds profound cultural importance as the herb of choice for pickling umeboshi (salted plums), a staple that represents Japanese culinary tradition and home cooking. The deep red color produced by red shiso is considered essential to authentic umeboshi, making it inseparable from Japanese national food identity. Red shiso is also featured prominently in festival foods and is regarded as a symbol of summer in Japan.
The Science
Understanding the key chemical compounds helps explain why red shiso pairs well with certain ingredients.
The dominant aromatic compound responsible for red shiso's distinctive peppery-minty character; contributes antimicrobial properties and aids in digestion
Water-soluble pigments responsible for the herb's deep burgundy color; powerful antioxidants with anti-inflammatory effects that increase in red shiso compared to green shiso
Monoterpene providing subtle citrus and fresh notes, contributing to the herb's aromatic brightness and refreshing quality
Minor aromatic compounds contributing peppery-spicy heat and providing antimicrobial properties traditionally valued in Japanese folk medicine
A polyphenol flavonoid compound with anti-allergenic and anti-inflammatory properties, contributing to shiso's traditional use in treating allergies and digestive complaints
Quick Tips
TL;DR for Red Shiso
Best For
Umeboshi (Pickled Plums), Shiso Temaki (Cone Sushi)
Top Pairing
Ume Japanese Plum
Pro Tip
Wrapping
Storage
5-7 days fresh · 8-12 months frozen
Nutrition
Per 100g
Health Benefits
- High in antioxidants, particularly anthocyanins responsible for red coloration, which combat free radicals and inflammation
- Contains perillaldehyde and other essential oils with antimicrobial and anti-inflammatory properties traditionally used in Japanese medicine
- Rich in vitamin K, crucial for blood clotting and bone health, with exceptional bioavailability in fresh herb form
- May aid digestion due to its traditionally recognized role in reducing nausea and supporting gastric health
Buying Guide
Price Range: $$
Look For
- Deep burgundy or maroon leaf color, uniform and unblemished with no brown spots or discoloration
- Crisp, full leaves with pronounced natural wrinkles; slightly stiff texture rather than limp or wilted
- Aromatic fragrance when leaves are gently rubbed, releasing peppery-minty scent
- Moist (not waterlogged) stems with no slime or soft spots indicating decay
Avoid
- Darkened, blackened, or translucent patches indicating frost damage or advanced decay
- Limp, wilted, or drooping leaves suggesting age or improper storage
- Slimy texture or putrid smell indicating bacterial or fungal contamination
- Pale or faded color suggesting nutrient stress or extended cold storage
Where to Find
- Japanese and Asian markets (most reliable year-round source, often labeled 'akajiso' or 'red perilla'), Specialty farmers' markets during summer months with Japanese or Korean vendors, High-end grocery stores with international sections (particularly Japanese importers), Online Japanese specialty food retailers and seed suppliers (both fresh and dried), Growing your own from seeds (Perilla frutescens var. crispa) in home gardens, which thrives in temperate climates
Did You Know?
- 1.Red shiso's name 'akajiso' literally translates to 'red perilla,' with 'aka' meaning red in Japanese. In Korea, it's called 'kkatnip' or 'deulkkae,' while in China it's known as 'zisu' or 'purple perilla,' showing the herb's cross-cultural significance across East Asia.
- 2.The herb naturally produces the beautiful crimson color in umeboshi through a fascinating biochemical process: as red shiso ferments with salt and plums, the anthocyanin pigments are activated and intensified, creating the iconic pink-red hue sought by Japanese cooks and food manufacturers.
- 3.Perillaldehyde, red shiso's signature compound, is so distinctively flavorful that it has been isolated and used in food science research. Interestingly, this same compound is found in mint candies and is being studied for potential therapeutic uses in reducing nausea and aiding digestion.
- 4.In Japanese folklore, red shiso was traditionally believed to have protective properties and was hung in homes during the summer months to ward off illness and bad spirits. This practice aligns with modern understanding of the herb's genuine antimicrobial properties.
- 5.The herb is sometimes called 'beefsteak leaf' in English because of its deep burgundy color resembling raw beef, though this name is rarely used in professional culinary contexts and is largely a historical translation artifact.
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