Shiso leaf, a treasure of Japanese cuisine
Shiso originates from East Asia, where it has been cultivated and used for centuries. It is primarily found in Japan, China and Korea, but is now becoming increasingly popular worldwide.
In Japan, shiso leaves are often used for both decoration and flavoring. Both red and green varieties of the leaf are known: the green shiso leaf (aoba) is best eaten fresh and raw, while the red variety (aka shiso) is often used for pickling and coloring, such as in the preparation of umeboshi, a popular pickled plum.
Shiso has found a place not only in food but also in traditional Japanese medicine. Due to its anti-inflammatory, antioxidant, and antibacterial properties, it is often used to treat various ailments, such as digestive problems and allergies.
What does it taste like?
Shiso leaves have a unique flavor that is unlike any other. Their flavor is spicy, slightly minty, and reminiscent of basil, but also has a hint of citrus and pepper. Their aroma is fresh and crisp, which perfectly complements the flavor of raw fish and other seafood.
The red shiso variety has a slightly stronger and earthier flavor, which is often used in fermented and pickled dishes.
Use
Shiso leaves are used in many ways in Asian cuisine:
Sushi and Sashimi: Shiso leaf often accompanies sushi and sashimi dishes as it adds freshness and complex flavor to the fish.
Salads and Side Dishes: Fresh shiso leaves are excellent for salads and various side dishes, and can be used finely chopped or whole.
Pickles: Red shiso is especially popular for pickling, such as in making umeboshi plums.
Teas and Drinks: Tea or various cocktails made from shiso leaves provide a unique taste experience.
Tempura: The leaf is often prepared in tempura, i.e. dipped in batter and fried in oil, which serves as a crispy and tasty side dish.
Shiso in the modern kitchen
The popularity of shiso leaves is growing in the Western world, especially in fusion cuisines, where traditional Japanese flavors are combined with modern dishes. Shiso can now be found in various gourmet dishes, such as appetizers, soups, and even desserts, where the aroma of the leaves adds a new dimension to the usual flavors. You can also find shiso on the shelves of several Hungarian gourmet stores, so feel free to experiment with it!
Fotó: Chopstick Chronicle | Fine Dining Lovers | Saveur.
